Strawberry Lemon Cake
Strawberry Lemon Cake Prep Time: 1 hour Cook Time: 35 minutes Serves 12-16 servings Difficulty medium Ingredients Cake - 4 C. all-purpose flour - 38g.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crisco.com.
Cooking tools:
- Stand mixer
- Blender
- Piping bag
- Kitchen scale
- Sifter
- Microplane
- Cooling rack
- Cake pan
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Bread knife
- Serving platter
- Toothpick
- Airtight container
- Refrigerator
Ingredients
- 4 C. all-purpose flour
- 38g. freeze-dried strawberries (about 1 ½ C.), pureed to a powder
- 4 tsp. Clabber Girl® Baking Powder
- 1 tsp. salt
- 1/3 tsp. Clabber Girl® Baking Soda
- 1 C. + 2 Tbsp. Crisco® Pure Vegetable Oil
- 2 ½ C. granulated sugar
- 4 large eggs
- 2 C. whole milk
- 1 ½ Tbsp. Lemon juice
- Zest of 2 lemons
- 10 oz. Strawberries (fresh or frozen)
- ½ C. granulated sugar
- 3 Tbsp. Clabber Girl® Corn Starch
- ¼ C. water
- 1 ½ C. Crisco® All-Vegetable Shortening
- 3 Tbsp. lemon zest
- 3 Tbsp. lemon juice
- ¼ tsp. salt
- 6 C. powdered sugar, sifted
- 3-5 Tbsp. milk
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