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How To make Strawberry Lemon Cake

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1 1/4 c Butter or margarine,
-softened and divided 2 1/4 c DIXIE CRYSTALS Granulated
-Sugar, divided 4 lg Eggs
1/4 c Fresh lemon juice
2 tb Freshly grated lemon rind
3 c Cake flour
1 ts Baking soda
1/4 ts Salt
1 1/2 c Buttermilk
1 pk (16-ounce) frozen
-unsweetened strawberries, -thawed 1 pk (8-ounce) cream cheese,
-softened 3 c DIXIE CRYSTALS 10-X
-Confectioners Sugar 2 tb Frozen lemon concentrate,
-thawed Fresh strawberries for -garnish Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1 3/4 cups granulated sugar, beating well. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon rind, beating well. Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350

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