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Lemon Feather Cake With Fresh Glazed Strawberries Recipe

Photo source: Grandmother's Kitchen

A beautiful home made cake with freshly glazed strawberries that is fit for any occasion.

Ingredients

Lemon Feather Cake
2 1/4 cups all purpose flour
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granuated sugar
1/2 cup butter
2/3 cup milk
3 tablespoons lemon juice
2 1/2 tablespoons grated lemon rind
Additional 1/3 cup milk
2 eggs

Butter Frosting
6 tablespoons soft butter
1 teaspoon vanilla
A few grains of salt
4 cups sifted icing sugar
4 to 4 1/2 tablespoons warm cream or milk

Strawberry Glaze
2 pints of fresh strawberries, washed and hulled
*There are appox. 24 strawberries cut in half on the cake shown, so be sure when you get your strawberries you will get enough to top the cake plus have extra to make the 1/3 cup of strawberry mash.
1/3 cup water
2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch


Directions

Lemon Feather Cake

Preheat oven to 350 degrees F.

Grease two 8-inch round layer cake pans. Line bottoms with wax paper or dust lightly with flour.

In a large mixing bowl sift together the flour, baking powder, baking soda, salt and granulated sugar.

Add in the butter, 2/3 cup milk, lemon juice and grated lemon rind.

Beat for one minute at mediium speed.

Add the additional 1/3 cup of milk and the 2 eggs.

Beat for an additional 2 minutes on low speed.

Pour the batter inyour the prepared cake pans and bake for 30-35 minutes, or until the cake springs back when lightly touched.

Cool for 5 minutes, then remove from pans onto cooling racks.

Butter Frosting

In a mixing bowl cream the butter and beat in the vanilla and just a few grains of salt.

Blend in the icing sugar alternately with the warm cream or milk.

Beat until smooth and of good spreading consistancy.

Add more sifting icing sugar or milk if necessary.

This makes enough to fill and frost two 8 or 9 inch layer cakes.

Strawberry Glaze

Crush enough strawberries to make 1/3 cup of strawberry mash.

Cut 24 strawberries in half. Arrange them in a single layer on top of the frosted cake.

Do not go right to the edge, as we still need to pour the glaze onto the strawberries.

* Note: Size of the berries will determine how many you will use.

Put the mashed strawberries into a saucepan.

Stir in the water and heat to boiling. Reduce heat and simmer for 2 minutes.

Press through a strainer to make 1/2 cup puree.

Return the 1/2 cup puree to the saucepan.

Mix together the sugar and cornstarch and stir into the puree in the saucepan.

Bring to a boil, stirring constantly.

Continue cooking and stirring until thickened and clear.

Cool slightly, then spoon the glaze eenly over the strawberries on the cake.

The Assembly Instructions

Place one layer of cake on a cake dish.

Spread some frosting in the middle. *Optional, you can also spread a thin layer of seedless strawberry jam in the center of the cake.

Place the second cake round on top of the frosted first layer and frost the sides and top of the cake.

Create a little bit of a ridge around the top of the cake forming a tiny bit of a well that will hold the glaze. Arrange the strawberries on top.

When the glaze has cooled slightly, spoon evenly over the the strawberries.

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