Description
This refreshing Strawberry Limeade Cake combines zesty lime and sweet strawberries in a moist, tender cake topped with a creamy strawberry-lime frosting. Perfect for spring and summer celebrations, it features layers of light green cake with a bright, fruity flavor and a smooth, luscious frosting made from cream cheese and pureed strawberries.
Ingredients
Scale
Cake:
- 2 1/2 cups Cake Flour
- 2 1/2 teaspoons Baking Powder
- 1 stick (8 tablespoons) Salted Butter
- 2 tablespoons Lime Zest
- 1 1/2 cups Granulated Sugar
- 3 large Eggs
- 3 Large Egg Yolks
- 1/2 cup Whole Milk
- 1/2 cup Lime Juice
- 2-4 drops Green Food Coloring
Frosting:
- 3/4 cup Salted Butter (12 tablespoons)
- 4 ounces Cream Cheese, softened
- 1/2 cup Frozen Sweetened Strawberries in Syrup, thawed and pureed
- 5-6 cups Powdered Sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Butter and flour two 8-inch round cake pans thoroughly to prevent sticking, and set them aside.
- Combine dry ingredients: In a medium bowl, whisk together the cake flour and baking powder. This ensures even distribution of leavening throughout the batter.
- Cream butter, sugar, and lime zest: Using a mixer, beat the butter, granulated sugar, and lime zest on medium speed for about two minutes until the mixture is light and fluffy, which adds air for a tender crumb.
- Add eggs and lime juice: Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Then mix in the lime juice until the batter is smooth.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Stir in the green food coloring drops until evenly distributed. Give the batter a good stir from the bottom to ensure uniform color and texture.
- Bake the cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 25 minutes, or until the cake springs back when lightly touched in the center.
- Cool the cakes: Remove the pans from the oven. Let the cakes cool in the pans for 7 minutes before turning them out onto wire racks to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy.
- Add strawberry puree: Mix in the pureed thawed strawberries on low speed until fully incorporated and smooth.
- Add powdered sugar: Gradually add 5 cups of powdered sugar while beating on low speed to combine.
- Adjust consistency: Increase the mixer speed to high and beat the frosting for one minute to lighten it. If the frosting is too thin, add up to an additional 1 cup of powdered sugar to thicken it.
- Assemble the cake: Using a serrated knife, level the tops of the cooled cakes if necessary. Spread frosting between the layers and over the top and sides of the cake. Store any uneaten cake in the refrigerator to keep it fresh.
Notes
- Make sure the butter and cream cheese for frosting are softened to room temperature to ensure a smooth texture.
- If fresh strawberries are available, you can substitute them for the frozen sweetened strawberries, adjusting sugar if necessary.
- Use cake flour for a lighter, tender cake texture. If unavailable, substitute all-purpose flour but expect a slightly denser cake.
- Green food coloring is optional; it enhances the limeade theme but does not affect flavor.
- To store, wrap the cake tightly in plastic wrap and refrigerate for up to 3 days.
