This cake is a moist, triple layered, strawberry & lemon infused dessert of delectability (can ya feel me here?!). No joke, the whole reason I wanted to make it was because of how pretty I imagined it could be. Then, oh then, I had a piece...and it made me fall in love with lemon flavoring all over again.
Now, lets talk about the frosting...because it really is what takes this cake to the next level. It's light, fluffy and easy to manage. This sort of balances out the pound cake texture of the layers. I could've slathered this light, fluffy creamy bit of heaven all over the floor, and would have gladly licked it clean.
So, with that said this cake is worth making. I mean think about all the praise and admiration you'll get as you waltz into a party with this thing in tote. whoa.
^^^now starts the fun part...the frosting and decorating***happy fingers^^^
^^^My sisters goldendoodle, Renzi. The biggest beggar of all.
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups flour
1 TBS. baking powder
1/8 tsp. salt
1 cup milk
1 TBS. lemon zest
1 TBS. fresh lemon juice
strawberry-lemonade jam (we used strawberry-pineapple instead)
1. Preheat oven to 350. Beat butter and sugar until creamy. Add egg yolks, one at a time, beating until blended after each addition.
2. Stir together flour and next 2 ingredients; add butter mix alternately with flour mix. Beat low until blended. Add zest and juice.
3. Beat egg whites in large bowl until stiff peaks form. Gently fold into batter. Spoon batter into three greased (and floured) 9 inch pans.
4. Bake at 350 for about 17 minutes. Remove from oven and cool completely on wire racks.
5. Place layer on cake stand, spread a nice layer of jam on top. Repeat with second layer.
1 (8 oz.) package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring
1 1/2 cups heavy whip cream
3 TBS. fresh lemon juice
1. Beat cream cheese and 1/3 cup sugar with electric mixer until smooth; add strawberries and food coloring; beat until well blended.
2. Beat whipping cream and juice at medium speed until foamy; slowly add remaining 1/3 cup of sugar, beating until stiff peaks form. Fold into cream cheese mixture. Immediately spread onto cake layers
***When I make this next time, I think instead of the jam...I'll use the frosting in between the layers. I just think it would be that much better.***