Strawberry Lemonade Cake


This took two times to try to get right, and I’m happy with this version. Lately we’ve been getting weather in the mid 70’s/low 80s and it’s March. No way am I complaining, but I never thought I’d be hitting my local ice cream shop and wearing a tank top/shorts in March. People were going to the beach! I had to work… so instead I made a little piece of summer at home in my oven. What I came out with was what I like to call, “Strawberry Lemonade Cake”.

You Need:

  • 2 3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon of lemon extract
  • 10-20 fresh strawberries
  • 1 Tablespoon of powdered sugar
  • (cool whip is also a great idea… wish I had grabbed some for topping)

1. Set Oven to 350 degrees

2. Measure  flour, baking powder, and salt and put in a bowl to the side

3. In your main mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

4. Cream butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy in main mixing bowl. Add dry ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Then you can add in your extracts to the mixture. Add more lemon if you want it to be a little bit stronger. I found that the tablespoon gave just amount to taste both the strawberries and the lemon.

5. In a food processor, cut up your strawberries and then puree them. You will be using this for the “swirl” part of the cake and your topping for the cake itself.

6. Spray your bundt cake or round cake pan so that the cake won’t stick. Pour a little bit of batter into the pan, then dribble here and there bits of strawberry puree. Now more batter and smooth it out on top. Take a knife and make waves to lightly mix the strawberries a little into the batter. Now add more strawberries and another layer of batter on top. Do the same thing again with the knife to mix it around a bit.

7. If using a bundt cake, place in oven for 60 minutes. If round, 30-35 minutes or until cake stick comes out clean.

8. Add your left over puree strawberries in a small bowl. Mix in your powdered sugar by hand and try to get out clumps. Let it sit to thicken while the cake cools.

9. Take a spoon and dribble your strawberry mixture on top of the cooled cake.

The cake is light and fruity; perfect to go with that iced coffee or tea on your sunny porch.

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