Apr 10, 2013

Strawberry Lemonade Cake

Do you remember my Key Lime Cupcakes? They were a party in my mouth.

As I was enjoying one of my cupcakes, the thought occurred to me that I could try it with lemon.

And strawberry filling.

And Strawberry Lemonade Cake was born. Mmmmmmm! I couldn't think of a better way to celebrate finishing up my spring cleaning.

Strawberry Lemonade Cake
{click to print}

2 cups all purpose flour
1 1/2 cups sugar
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2/3 cup coconut oil, melted
2/3 cup bottled lemon juice
3/4 cup Greek yogurt

strawberry jam (for filling)

Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans.

Sift the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

Add the eggs, oil, lime juice, and yogurt. Mix until well blended.

Pour batter into prepared pans. Bake for 15-20 minutes or until toothpick inserted into the center of the cake comes out clean.

Cool on wire racks. Using a rubber spatula, remove cakes carefully from the pans. Set the bottom cake layer on your cake plate or stand. Spread half of the jam evenly over the cake. Add another layer of cake, and spread the remaining jam on top. Add the top cake layer, and frost.

Lemonade Frosting
1 C butter, softened
4 C powdered sugar
2 t vanilla extract
4 T bottled lemon juice
yellow food coloring, optional

Cream the butter until smooth.

Add one cup of powdered sugar and mix well.

Mix in vanilla, lemon juice, and food coloring.

Add remaining powdered sugar, one cup at a time. Beat until smooth.

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