Out of the Ordinary Strawberry Shortcake starts w/ Luscious Lemon Cake

   Out of the Ordinary Strawberry Shortcake begins with Luscious Lemon Cake that is packed with citrus flavor—lemon zest and freshly squeezed lemon juice in the batter, a lemon infusion following baking, and a lemon glaze drizzled over the top.

     Since my mother loves strawberry shortcake, this lemon cake became the basis for sliced and lightly sugared strawberries, creating an untraditional birthday cake!

And, this is how we served it -- a slice of Luscious Lemon Cake, sugared strawberries and a dollop of whipped cream! Happy Birthday Phyllis Newell!

Luscious Lemon Cake     Makes one 8 ½ x 4¼ x 2 ½-inch cake

Cake

1 stick butter, at room temperature

1 cup granulated sugar, divided

2 eggs, at room temperature

Lemon zest from 3 large lemons (squeeze lemons for juice called for in the remainder of the recipe)

1 ½ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 tablespoons freshly squeezed lemon juice

6 tablespoons buttermilk

½ teaspoon vanilla

1. Preheat the oven to 350°.
2. Spray bottom and sides of a (8 ½ x 4¼ x 2 ½-inch) loaf pan. Also line the bottom with parchment paper.
   
3. Cream the butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
   
4. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
   
5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
   
6. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
   
8. Add the batter to prepared pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

   

   Cake is ready to go into the oven.

Lemon Soaking Solution

¼ cup granulated sugar

¼ cup freshly squeezed lemon juice 

1. Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
   
2. When the cakes are done, allow to cool for 10 minutes.
3. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
   

Glaze

1 cup+ powdered sugar, sifted

1 tablespoon+ freshly squeezed lemon juice

1. For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Glaze should be thick enough to hold it’s shape but thin enough to drizzle; add additional powdered sugar or lemon juice until correct consistency is achieved.
   
2. Pour glaze over the top of the cakes and allow to drizzle over sides.

Dinner party for Mom at our house . . . 

The tablescape includes photos of Mom through the years.

Recipe without photos . . .

Luscious Lemon Cake     Makes one 8 ½ x 4¼ x 2 ½-inch cake

Cake

1 stick butter, at room temperature

1 cup granulated sugar, divided

2 eggs, at room temperature

Lemon zest from 3 large lemons (squeeze lemons for juice called for in the remainder of the recipe)

1 ½ cups all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

2 tablespoons freshly squeezed lemon juice

6 tablespoons buttermilk

½ teaspoon vanilla

1. Preheat the oven to 350°.
2. Spray bottom and sides of a (8 ½ x 4¼ x 2 ½-inch) loaf pan. Also line the bottom with parchment paper.
3. Cream the butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.
4. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
6. In another bowl, combine 2 tablespoons lemon juice, the buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
8. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Lemon Soaking Solution

¼ cup granulated sugar

¼ cup freshly squeezed lemon juice 

1. Combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
2. When the cakes are done, allow to cool for 10 minutes.
3. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Glaze

1 cup+ powdered sugar, sifted

1 tablespoon+ freshly squeezed lemon juice

1. For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Glaze should be thick enough to hold it’s shape but thin enough to drizzle; add additional powdered sugar or lemon juice until correct consistency is achieved.
2. Pour glaze over the top of the cakes and allow to drizzle over sides.