Description
This Strawberry Lemonade Buttermilk Cake is a refreshing layered dessert featuring a lemony buttermilk sponge, homemade strawberry compote, strawberry Swiss buttercream, and lemon mascarpone chantilly, finished with a vibrant lemon drizzle.
Ingredients
Scale
- 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 and zest of 1/2 lemon
- 1 portion homemade strawberry compote
- 1 portion Strawberry Swiss Buttercream
- 1 portion Lemon Mascarpone Chantilly cream
- 50 g white chocolate
- 50 g heavy cream
- 2 tsp lemon curd
- Yellow food coloring
Instructions
- Preheat oven to 165°C (325°F) and prepare three 6-inch cake pans with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter, powdered sugar, and lemon zest with an electric mixer until creamy.
- Add eggs one at a time and mix in vanilla extract until smooth.
- Gradually add the buttermilk and lemon juice, alternating with the dry ingredients, to form a homogeneous batter.
- Divide the batter evenly among the pans and bake for 30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes briefly in pans, then transfer to a wire rack to cool completely.
- Prepare homemade strawberry compote and allow it to cool completely.
- Make the Strawberry Swiss Buttercream and Lemon Mascarpone Chantilly as per recipes.
- Level the cake layers if needed. Place the first layer on a turntable, pipe a buttercream border, and fill with strawberry compote and lemon mascarpone chantilly. Repeat for the next layers.
- Apply a crumb coat of buttercream and chill the cake for 2 hours or 30 minutes in the freezer.
- Melt white chocolate with heavy cream over a double boiler. Stir in lemon curd and yellow food coloring and cool to 30°C (86°F).
- Pour the glaze over the chilled cake, letting it drip down the sides. Decorate with remaining buttercream and lemon slices.
- Let the cake sit at room temperature for 20–30 minutes before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- For best flavor, prepare the compote and creams a day ahead.
- Chilling the cake ensures a clean finish for the glaze.
- Use a thermometer to ensure the glaze is at the right temperature for pouring.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
