Lemon Butter Cake


Photo by Michael Kartes Photography

Danielle Kartes of Issaquah created this divine strawberry lemonade cake to capture all the sweetness of the season. Make this masterpiece for Mother’s Day, Father’s Day or just because you crave something sweet and refreshing.

Lemon Butter Cake

  • 1 cup soft butter
  • 4 eggs
  • 1 1/4 cups cream
  • 1 1/2 cups white super fine sugar
  • 1tsp salt
  • 3 cups cake flour
  • 1 tbsp. baking powder
  • 1 tsp vanilla
  • zest and juice of one lemon

You will need two mixing bowls for this recipe. In one bowl, beat eggs, sugar and butter until pale yellow in color. Add the vanilla and salt and mix gently. In three alternating additions, add the sifted flour/baking powder mixture to the batter then the cream, gently folding in each addition. Mix until just incorporated. Divide the batter between two 8-inch cake pans that have been buttered and lined with parchment rounds. Bake in 350 degree pre-heated oven for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes completely before filling. Once the cakes are cooled, it’s time to assemble. This cake is so lovely and not fussy, you don’t need to trim the layers. Place the cooled cake on a cake stand. Add 1/3 of the cooled lemon curd (recipe follows) and 1/3 of the whipped cream. Place the second cake layer on top and add 1/3 of the lemon curd and 1/3 of the cream, smooth it out and add 2 cups sliced juicy strawberries. Serve by slicing and adding an extra spoon of the reserved curd and whipped cream.

Lemon Curd

  • 1/2 cup soft butter
  • 1 cup sugar
  • 4 eggs
  • juice and zest of 2 lemons

In the bowl of a stand mixer or using an electric hand mixer, combine eggs butter and sugar until completely mixed. Add the lemon juice and zest, and then pour into a non-reactive medium sauce pan. Place the pan on medium heat and hear the mixture until it thickens into curd.  If it looks separated that’s fine; it will come together. Stir constantly and do not get it too hot or the eggs will scramble! Cool to room temperature before using. Lemon curd stores in the fridge up to 3 days.

Fresh Whipped Cream

  • 1 pint or 2 cups cold heavy whipping cream
  • 1/4 cup plus 1 tbsp. sugar
  • 1 tsp vanilla
  • 1/2 tsp salt

Whip all ingredients at medium speed until soft peaks form, about 4-6 minutes. Careful to not over-mix as you will start to make butter.

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