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Strawberry Lemonade Buttermilk Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients
  

  • Lemon Cake Layers:
  • 150 g ⅔ cup unsalted butter, softened
  • 280 g 2 ⅓ cups powdered sugar
  • 3 medium eggs room temperature
  • 1 ½ tsp vanilla extract
  • 260 g 2 cups + 2 tbsp all-purpose flour
  • 10 g 1 tbsp cornstarch
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • 210 ml ¾ cup + 2 tbsp buttermilk
  • Juice & zest of ½ lemon
  • Fillings & Frostings:
  • 1 batch homemade strawberry compote cooled
  • 1 batch Strawberry Swiss Buttercream
  • 1 batch Lemon Mascarpone Chantilly
  • Lemon Drizzle Glaze:
  • 50 g white chocolate chopped
  • 50 g heavy cream
  • 2 tsp lemon curd
  • Yellow food coloring optional
  • Decoration:
  • Fresh lemon slices
  • Reserved buttercream

Instructions
 

  • Bake the Lemon Cake
  • Prep: Preheat oven to 165°C (325°F). Line three 15cm (6-inch) cake pans with parchment.
  • Dry Mix: Sift flour, cornstarch, baking powder, baking soda, and salt.
  • Cream Wet Ingredients: Beat butter, powdered sugar, and lemon zest until fluffy. Add eggs one at a time, then vanilla.
  • Combine: Alternate adding dry mix and buttermilk/lemon juice, mixing just until smooth.
  • Bake: Divide batter evenly; bake 30 minutes until golden. Cool in pans 10 minutes, then transfer to a wire rack.
  • Prep Fillings
  • Strawberry Compote: Cook and cool completely.
  • Buttercream & Chantilly: Prepare per linked recipes.
  • Assemble the Cake
  • Level Layers: Trim domes if needed. Place first layer on a turntable.
  • Fill: Pipe a buttercream dam, then fill with compote and Lemon Chantilly. Repeat layers.
  • Crumb Coat: Frost sides thinly; chill 2 hours (or freeze 30 minutes).
  • Glaze & Decorate
  • Make Glaze: Melt chocolate with cream over a double boiler. Stir in lemon curd and food coloring; cool to 30°C (86°F).
  • Pour: Over chilled cake, allowing drips. Decorate with buttercream swirls and lemon slices.
  • Set: Rest at room temp 20–30 minutes before slicing.

Notes

For Perfect Layers: Wrap and freeze cake rounds for 30 minutes before assembling.
Glaze Consistency: If too thick, add cream 1 tsp at a time; if too thin, chill briefly.
Serving: Bring to room temp 15 minutes for optimal flavor and texture.
Storage:
Fridge: Up to 4 days (covered).
Freezer: Up to 3 months (wrap tightly in cling film + foil).