Strawberry Lemon Layer Cake
Introduction
Indulge in the delightful flavors of summer with the Strawberry and Lemon Layer Cake, a perfect combination of sweet strawberries and zesty lemon. This cake is not only visually stunning but also a treat for the taste buds, making it an excellent choice for celebrations or casual gatherings. Layered with a refreshing lemon cream and topped with fresh strawberries, it is sure to impress your guests and family alike.
Detailed Ingredients with measures
For the cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
½ teaspoon salt
For the lemon cream:
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup lemon juice
Zest of 1 lemon
For the topping:
2 cups fresh strawberries, sliced
Mint leaves for garnish (optional)
Prep Time
Preparation time for the Strawberry and Lemon Layer Cake is approximately 30 minutes. This includes time for mixing the batter, preparing the lemon cream, and preheating the oven to ensure your cake bakes perfectly.
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes, depending on your oven. Once baked and cooled, the total time to prepare and assemble the cake is about 1 hour and 15 minutes. This recipe yields a beautiful three-layer cake, serving approximately 8 to 10 people, making it perfect for a gathering or a family dessert night.
Detailed Directions and Instructions
Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine flour, baking powder, and salt. In another bowl, beat together sugar, butter, and lemon zest until light and fluffy. Gradually add eggs, mixing well after each addition, and then incorporate the lemon juice. Alternately add the flour mixture and milk to the batter, ensuring everything is well combined.
Bake the Cake
Divide the batter evenly among three greased 8-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Strawberry Filling
In a saucepan, combine sliced strawberries and sugar, cooking on medium heat until the strawberries break down and the mixture thickens. Allow it to cool.
Prepare the Frosting
In a mixing bowl, beat together cream cheese and butter until smooth. Gradually mix in powdered sugar, then add lemon juice and zest, continuing to beat until light and fluffy.
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of the strawberry filling on top, followed by a portion of the frosting. Repeat the process for the second layer. Place the third layer on top, and frost the entire cake with the remaining frosting.
Garnish the Cake
Decorate the top of the cake with fresh strawberries and zest as desired. Chill the cake in the refrigerator for at least one hour before serving to set the layers.
Notes
Storage
The cake can be stored in an airtight container in the refrigerator for up to 3 days.
Cake Layers
For even cake layers, ensure the batter is evenly distributed in the pans before baking.
Strawberry Filling
Feel free to adjust the amount of sugar in the strawberry filling based on your taste preference.
Frosting Consistency
If the frosting is too thick, add a bit of milk to achieve the desired consistency.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat.
Cook techniques
Layering Cakes
When assembling the cake, ensure that each layer is level. Use a serrated knife to trim any domed tops for a flat surface. This will help the layers stack evenly and create a professional-looking cake.
Whipping Cream
For the best whipped cream, start with cold heavy cream and a chilled mixing bowl. Whip on medium speed until soft peaks form, then gradually add sugar and vanilla for flavor. Avoid overwhipping to prevent turning the cream into butter.
Zesting Citrus
When zesting the lemon, use a microplane or zester to remove only the outer yellow layer of the skin. Avoid the bitter white pith beneath, as it can negatively affect the flavor of your cake.
Baking Even Layers
To encourage even baking, rotate your cake pans halfway through the baking time. This helps combat any hot spots in the oven and ensures uniform rising.
Creating a Crumb Coat
A crumb coat is a thin layer of frosting applied to seal in crumbs. Allow it to set in the fridge for about 30 minutes before applying the final layer of frosting for a clean finish.
FAQ
How do I store the strawberry and lemon layer cake?
Store the cake in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for the best flavor and texture.
Can I use frozen strawberries?
Yes, frozen strawberries can be used. Just ensure they are thawed and well-drained to avoid excess moisture in the cake.
What can I substitute for heavy cream in the frosting?
You can use coconut cream or a vegan heavy cream substitute, but the texture and taste may differ slightly from traditional whipped cream.
How can I achieve a more vibrant lemon flavor?
In addition to zest, you can add a small amount of lemon extract to the batter for an extra punch of lemon flavor.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to two days or freeze them for longer storage.
Conclusion
The Strawberry and Lemon Layer Cake is a delightful dessert that beautifully combines the sweetness of strawberries with the zesty brightness of lemons. This cake not only makes a stunning centerpiece for any occasion but also offers layers of flavor that will impress friends and family alike. The combination of light sponge cake and fresh fruit fosters a refreshing taste, making it a perfect choice for spring and summer gatherings.
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