Lemon Buttermilk Cake with Strawberries Recipe

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Lemon Buttermilk Cake with Strawberries
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Ingredients
17
Count
Nutrition
10896
Calories
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Ingredients:

Directions:

  1. For the filling, a day before making the cake, boil the frozen strawberries with the 1/4 cup sugar, stirring often, in a heavy saucepan over medium-high heat until the mixture is reduced to about 1 cup, about 15 minutes. Stir often, then mash with a potato masher until large lumps are gone. Cool and then refrigerate overnight.
  2. Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans, or use baking spray on them.
  3. Cream the 1 3/4 cups sugar, 3/4 cup butter and lemon zest until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the fresh lemon juice.
  4. In a separate bowl, whisk together the flour, baking soda and salt.
  5. Gradually add the flour mixture to the butter mixture alternating with the buttermilk, beginning and ending with the flour. Add the 1/2 tsp vanilla extract and mix until cpmbined.
  6. Divide the batter equally among the pans. Bake for 25 to 30 minutes until the a cake tester or toothpick inserted in the center of the cakes comes out clean. cool in the pan for 5 to 10 minutes, then remove and place o wire racks to cool completely.
  7. While cakes are cooling, make the frosting and strawberry topping. Beat the cream cheese and 1/2 cup butter together in a large mixing bowl until light and fluffy. Gradually add the confectioners' sugar, lemonade and vanilla extract. Beat until smooth and desired spreading consistency. For the strawberry topping, place the sliced strawberries in a bowl and sprinkle with sugar. Stir to evenly distribute the sugar and let stand for 15 minutes.
  8. Before assembling the cake, level off the domed sides of the cake layers, using a large bread knife or dental floss. Place first layer, cut side down, on the cake plate and cover this layer with cream cheese icing. Next, spread half of strawberry filling on top, leaving 1 inch of space all the way around. Place second layer on tops, cut side down. frost this ;ayer with cream cheese icing, then spread other half of the strawberry filling on top, using the same technique as before. Place third layer on top and frost the rest of the cake with cream cheese icing, filling in any gaps in the layers and making it all smooth. Refrigerate to set, then bring to room temperature about 30 minutes before serving, or serve cold. Just before serving, place fresh strawberry topping in desired pattern on top of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10896.25 Kcal (45620 kJ)
Calories from fat 3374.55 Kcal
% Daily Value*
Total Fat 374.95g 577%
Cholesterol 1679.43mg 560%
Sodium 3054.28mg 127%
Potassium 2988.2mg 64%
Total Carbs 1895.01g 632%
Sugars 1822.38g 7290%
Dietary Fiber 27.54g 110%
Protein 70.92g 142%
Vitamin C 653.9mg 1090%
Vitamin A 2.8mg 95%
Iron 3.5mg 20%
Calcium 1105.6mg 111%
Amount Per 100 g
Calories 255.09 Kcal (1068 kJ)
Calories from fat 79 Kcal
% Daily Value*
Total Fat 8.78g 577%
Cholesterol 39.32mg 560%
Sodium 71.5mg 127%
Potassium 69.96mg 64%
Total Carbs 44.36g 632%
Sugars 42.66g 7290%
Dietary Fiber 0.64g 110%
Protein 1.66g 142%
Vitamin C 15.3mg 1090%
Vitamin A 0.1mg 95%
Iron 0.1mg 20%
Calcium 25.9mg 111%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 248.4
    Points
  • 306
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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