Strawberry Lemon Cake with Lemon Curd and Strawberry Buttercream

Luscious and strawberry lemon cake, filled with tarty lemon curd topped off with a strawberry buttercream frosting! This easy lemon layer cake recipe is made with an easy and moist lemon sponge cake, filled with lemon curd (from Trader Joes!) and topped off with a freeze dried strawberry buttercream. Layer cakes are one of my favorite things to make over a long, lazy weekend. I love making cakes like this on Friday and Saturday and bringing them over on Sunday to my family to devour!

INGREDIENTS

lemon cake

• 2 Sticks of unsalted butter at room temperature
• 2 Cups of granulated sugar
• 2 Large eggs + 2 yolks
• Zest of one lemon
• Juice from two lemons, strained
• 1 Tablespoon of vanilla extract
• 2 1/2 Cups of all purpose flour
• 1/2 Teaspoon of baking powder
• 1/2 Teaspoon of baking soda
• 1 Teaspoon of kosher salt
• 1 Cup of buttermilk
• 1  Cup of diced strawberries
• 2 Tablespoons of flour  
• 1 Cup of lemon curd

strawberry buttercream

• 1 Cup of freeze dried strawberries (I bought mine from Trader Joes) 
• 2 1/2 Sticks of unsalted butter at room temp
• 4-5 Cups of powdered sugar
• 1/2 Teaspoon of salt
• 1/4 Cup of half and half
• 1 Teaspoon of vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake tins and set aside.
2. In a large bowl combine flour, baking powder, baking soda, salt, and whisk well. 
3. In a separate large bowl fitted with a hand or stand mixer beat butter and sugar for 3-5 minutes or until light and fluffy. Add in eggs and egg yolks one at a time with your mixer on low. Add in vanilla extract, lemon zest, and lemon juice until combined. In 3 separate increments add flour mixture and buttermilk mixture, alternating and finishing with the last flour addition. In a small bowl toss together your diced strawberries and 2 tablespoons of flour. Fold strawberry chunks gently into cake batter. Pour batter evenly into two cake tins and bake for 30 minutes or until a toothpick comes out cleanly. Cool for thirty minutes and remove from cake tins to finish cooling on a wire baking rack. 

For full intructions please clik the link : thecollegehousewife.com

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