Strawberry-Lemon Cake for #WeekdaySupper

Strawberry-Lemon Cake for #WeekdaySupper takes approximately 1 hour and 30 minutes from beginning to end. For 86 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 19g of fat, and a total of 659 calories. This recipe serves 24. If you have strawberry jam, vanillan extract, eggs, and a few other ingredients on hand, you can make it. 54 people have made this recipe and would make it again. It works well as a very budget friendly hor d'oeuvre. It is brought to you by Magnolia Days. With a spoonacular score of 27%, this dish is not so tremendous. Lemon Pepper Chicken Wraps with Lemon Pepper Sauce #WeekdaySupper #SauteExpress, Lemon Herb Grilled Chicken Breasts for #ChooseDreams #WeekdaySupper, and Strawberry and Lemon Cake with Lemon Glaze for #BakeTogether are very similar to this recipe.

Servings: 24

Preparation duration: 45 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.Note: Its important to use table salt in the cake mix; other types will eventually settle out of the mix.Makes 4 cups (enough for one 8- or 9-inch two-layer cake, one 13 X 9-inch sheet cake, one 10-inch bundt cake, or 24 cupcakes)Preheat the oven to 350F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)Whisk together the cake mix, lemon zest, baking powder, and baking soda in a large bowl. Stir in the milk, butter, lemon juice, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.Bake until the layers are evenly golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)Makes one 8- or 9-inch two-layer cake (or one 10-inch bundt cake, one 13 X 9-inch sheet cake, or 24 cupcakes)While the cake is baking, prepare the syrup: Combine the sugar, water, jams, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup. Use the syrup warm or at room temperature.After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)Makes 1 cupCombine the jam and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute. Remove from the heat, stir occasionally, and let the jam cool completely before using (it will thicken significantly as it cools).Makes cupWhen the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.Makes 4 cups

 

Step by step:

1. Place all of the ingredients in a large bowl and whisk together well to combine.

2. Whisk the mix again before measuring.Note: Its important to use table salt in the cake mix; other types will eventually settle out of the mix.Makes 4 cups (enough for one 8- or 9-inch two-layer cake, one 13 X 9-inch sheet cake, one 10-inch bundt cake, or 24 cupcakes)Preheat the oven to 350F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

3. Whisk together the cake mix, lemon zest, baking powder, and baking soda in a large bowl. Stir in the milk, butter, lemon juice, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting

1. Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute.

2. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes.

3. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.)

4. Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean.

5. Spread the layer with about a third of the frosting on top.Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.Makes 4 cups

Bake until the layers are evenly golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)Makes one 8- or 9-inch two-layer cake (or one 10-inch bundt cake, one 13 X 9-inch sheet cake, or 24 cupcakes)While the cake is baking, prepare the syrup

1. Combine the sugar, water, jams, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using.

2. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup. Use the syrup warm or at room temperature.After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife.

3. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)Makes 1 cup

4. Combine the jam and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute.

5. Remove from the heat, stir occasionally, and let the jam cool completely before using (it will thicken significantly as it cools).Makes cup

Nutrition Information:

covered percent of daily need