This strawberry lemonade cake combines a citrus-scented, tender butter cake with strawberry cream cheese frosting for a sweet and tangy dessert that's impossible to resist.
Instructions
1
Preheat the oven and prep the pans
2
Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment. Grease the parchment.
3
Cream the butter and sugar until light and fluffy, five to seven minutes. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in the lemon zest and juice. Editor's Tip: Creaming butter and sugar is essential to achieve the best texture. Allow it to cream for at least five minutes. It should look fluffy and pale when ready.
4
Finish the cake batter
5
In a small bowl, mix the sour cream and milk. In another bowl, whisk together the flour, salt, baking powder and baking soda. Add the flour mixture to the creamed butter and sugar, alternating with the sour cream mixture.
6
Bake the cakes
7
Transfer the batter to the prepared pans. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes. Cool the cakes in the pans for 10 minutes before removing to wire racks. Remove the parchment and allow the cakes to cool.
8
Make the frosting
9
For the frosting, in a large bowl, beat the butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar, crushed strawberries and red food coloring, if desired. Add additional confectioners' sugar if needed to reach the desired consistency. If necessary, refrigerate until spreadable, up to one hour.
10
Assemble the layer cake
11
Using a long serrated knife, cut each cake in half horizontally. Place one cake layer on a serving plate and spread with 1 cup of frosting. Repeat layers twice. Top with the remaining cake layer. Frost the top and sides with the remaining frosting. Top with sprinkles.
