Tuesday, June 30

Eat this cake on your porch with some pretty ladies in big hats.


Lemon Butter Cake
adapted from Sky High's marbled lemon-blueberry butter cake

for the cake
2 sticks (8 oz) unsalted butter, room temp
2 cups sugar
2 tsp lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
1/2 tsp salt
1 1/4 cups milk

for the frosting
2 pints strawberries
1/4-1/2 cup sugar
1 cup sugar
1/4 cup water
2 eggs
3 sticks (12 oz) unsalted butter, room temp
2 tbsp fresh lemon juice

1 Preheat the oven to 350 degrees. Butter three 8-inch cake pans and line with parchment.
2 Cream the butter, sugar, lemon zest, and lemon extract until light and fluffy. Add the egg whites a couple at a time, beating well between additions.
3 Combine the dry ingredients and whisk to blend. Add to the batter, alternating with the milk, in 2-3 additions.
4 Beat on medium-high speed for about a minute to aerate the batter.
5 Divide among the prepared pans and bake for about 25 minutes, or until a tester comes out clean. Cool completely.

1 Cut up all the strawberries and place in a bowl with some of the sugar (if they're very ripe, you won't need much). Set aside to get saucy and delicious.
2 In a small (nonreactive) saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil without stirring until it reaches the soft-ball stage (238 degrees). Remove from the heat.
3 In a mixer, beat the eggs briefly. As it's going, add the syrup in a thin stream. When it's all added, raise the speed to medium-high and beat until the mixture is fluffy and cooled to body temperature. (This can take a while.)
4 Reduce the speed to low and add the butter, a few tablespoons at a time. Beat in the lemon juice.



FoodTravelDiva said...

Hi Laura, That cake sure looks good. Just what the "feel good" doctor ordered! MMMmmmm...

delightfullysweet said...

This cake looks amazing! Lemon and strawberries. Two of my favorites!