Strawberry Lemon Cake
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 SectionsAbout Us© Quench Magazine |