Strawberry Lemonade Buttermilk Cake

Strawberry Lemonade Buttermilk Cake

INGREDIENTS:

Lemon Cake

150 g unsalted butter, softened
280 g powdered sugar
3 medium eggs, at room temperature
1 1/2 tsp vanilla extract
260 g all-purpose flour
10 g cornstarch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
210 ml buttermilk
Juice of 1/2 lemon and zest

Strawberry Filling

1 portion of homemade strawberry compote

Strawberry Swiss Buttercream

1 portion of Strawberry Swiss Buttercream

Lemon Mascarpone Chantilly

1 portion of Lemon Mascarpone Chantilly cream

Lemon Drizzle

50 g white chocolate
50 g heavy cream
2 tsp lemon curd
Yellow food coloring

DIRECTIONS:

Step 01

Preheat oven to 165°C (325°F) and prepare three 15 cm (6 inch) cake pans with parchment paper. Sift together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter, powdered sugar, and lemon zest with an electric mixer on medium speed until creamy. Add eggs and vanilla extract, mixing until smooth. Gradually incorporate the buttermilk and lemon juice into the dry mixture to form a homogeneous batter.

Step 02

Distribute the batter evenly among the cake pans. Bake for 30 minutes or until golden and a toothpick inserted in the center comes out clean. Cool briefly in the pans, then transfer to a wire rack to cool completely.

Step 03

Cook homemade strawberry compote and allow it to cool completely.

Step 04

Make the Strawberry Swiss Buttercream per recipe instructions …

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