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Lemon Buttermilk Cake With Strawberries

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy June 1995 1 Servings

INGREDIENTS

1 3/4 c Sugar
3/4 c Unsalted butter, room
temperature 1
1/2 sticks
2 T Grated lemon peel
3 Extra-large eggs
1/4 c Fresh lemon juice
3 c Cake flour
1 t Baking soda
1/4 t Salt
1 1/2 c Buttermilk
1 Frozen sliced sweetened
strawberries thawed
16-ounce
FROSTING
12 oz Cream cheese, room
temperature
1/2 c Unsalted butter, room
temperature 1
stick
2 c Powdered sugar
5 T Frozen lemonade concentrate
thawed
1/2 t Finely grated lemon peel
2 Baskets strawberries
hulled. 1-pint

INSTRUCTIONS

FOR CAKE: Position rack in center of oven and preheat to 350F. Butter
and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Beat sugar, butter and lemon peel in large bowl until light and
fluffy. Add eggs 1 at a time, beating well after each addition. Beat
in lemon juice. Sift flour, baking soda and salt into medium bowl.
Stir dry ingredients into butter mixture alternately with buttermilk,
beginning and ending with dry ingredients.  Divide batter among
prepared pans. Bake until tester inserted into  center of cakes comes
out clean, about 30 minutes. Transfer pans to  racks and cool 15
minutes. Turn out cakes onto racks and cool  completely. (Can be
prepared 1 day ahead. Wrap tightly in plastic and  store at room
temperature.)  Boil sliced sweetened strawberries with juices in heavy
small  saucepan over medium-high heat until mixture is reduced to 2/3
cup  and begins to thicken, stirring frequently, about 20 minutes. Cool
to  room temperature.  FOR FROSTING: Beat cream cheese and butter in
large bowl until light  and fluffy. Gradually add powdered sugar and
beat until smooth. Beat  in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops,
leaving 1/2-inch border around edges. Let stand until slightly set,
about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4
cup frosting atop cake by spoonfuls; gently spread over top. Top with
remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls
atop cake; gently spread over top. Top with remaining cake layer.
Using spatula, spread remaining frosting in decorative swirls over
sides and top of cake. (Can be prepared 1 day ahead. Cover with cake
dome and chill. Let cake stand at room temperature 1 hour before
continuing.)  Decoratively arrange strawberries, pointed side up, atop
cake. Cut  into wedges and serve.  Serves 12.  Bon Appetit June 1995
Converted by MC_Buster.  Per serving: 6863 Calories (kcal); 355g Total
Fat; (45% calories from  fat); 67g Protein; 878g Carbohydrate; 1007mg
Cholesterol; 3227mg  Sodium Food Exchanges: 17 1/2 Grain(Starch); 3 1/2
Lean Meat; 0  Vegetable; 1/2 Fruit; 68 Fat; 39 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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