Strawberry Lemon Love Cake Food

STRAWBERRY-LEMON LOAF CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
• In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
• Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
• Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
• Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

STRAWBERRY LEMONADE CAKE

Steps:

• Place strawberries, sugar, and lemon juice for the reduction into an electric blender and puree until smooth.
• Pour strawberry mixture into a large saucepan and simmer over medium heat, stirring frequently, until reduced by 1/2, 20 to 25 minutes. Remove from heat and let cool to room temperature, 10 to 15 minutes. Reserve 1/2 cup plus 5 tablespoons for cake and frosting; remainder will be used as cake filling.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and line with parchment paper.
• Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat sugar and butter using an electric mixer in a large bowl until creamy. Beat in eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest and vanilla extract. Stir in 1/3 of the flour mixture until just combined. Stir in 1/2 of the sour cream, and 1/2 of the lemon juice. Repeat alternating additions of flour mixture and sour cream plus lemon juice until just combined, making sure not to overmix.
• Place 1/2 of the batter into a separate bowl. Fold in 1/2 cup strawberry reduction. Place dollops of both lemon and strawberry-lemon batters alternately into the prepared cake pans. Swirl batters together with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes in the pans before removing and transferring cakes to a wire rack to cool completely, 15 to 30 minutes.
• While cakes are cooling, beat butter for frosting with an electric mixer in a mixing bowl until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 5 tablespoons strawberry reduction, lemon juice, vanilla extract, lemon zest, and salt until combined. Pour in heavy cream and beat until frosting is smooth and fluffy, 2 to 3 minutes. Add additional powdered sugar if too thin, or additional heavy cream if too thick, 1 tablespoon at a time, until desired consistency is reached.
• Place 1 cooled cake layer on a serving platter and cover top with a thin layer of frosting. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pour remaining strawberry reduction into the center of the border, making sure it doesn't overflow over the sides. Place second cake layer on top and continue to frost as desired. Keep refrigerated until ready to serve.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

RASPBERRY LEMON CAKE

Steps:

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

STRAWBERRY LEMONADE CAKE

Steps:

• Butter two 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the butter and caster sugar into a stand mixer and beat until pale and fluffy. Or, do this using an electric whisk. Add the eggs, one at a time, beating between each addition.
• Add the flour, baking powder and a pinch of salt and mix again, then the yogurt. Zest the two lemons, add this and mix until everything is fully combined. You may need to scrape the sides of the bowl as you go.
• Divide the cake batter between the prepared tins and smooth the surfaces with a spatula. Bake for 30 mins, or until a skewer inserted into the middles comes out clean. Cool in the tins for 10 mins, then transfer to a wire rack to cool fully. Once cool, the cakes can be wrapped and frozen for up to three months. Defrost overnight before icing.
• For the candied lemon peel, use a vegetable peeler to remove the peel from the remaining lemon in long, thin strips. Use a small, sharp knife to cut the white pith away from the peel, then cut it into thinner strips. Put 50g of the caster sugar in a small pan with 100ml water. Juice all three lemons and pour into the pan. Bring the mixture to the boil, reduce to a simmer and cook for a few minutes until the sugar has dissolved. Tip in the strips of lemon peel, then return to the boil, reduce the heat to a simmer again and cook for 5 mins until the peel is soft. Tip the remaining 25g sugar into a bowl. Remove the lemon peel from the syrup using a fork and add to the bowl of sugar. Shake the bowl gently to coat the strips of peel, then shake off the excess and arrange the candied peel on a plate or baking tray in a single layer to dry, about 30 mins. Once set, the candied peel will keep in an airtight container in a cool place for six months.
• Spoon 3 tbsp of the lemon syrup over each of the cooled sponges. For the icing, beat the butter in a stand mixer until soft and creamy, or do this using an electric whisk. Add half the icing sugar and half the soft cheese, then beat again. Add the rest of the icing sugar and soft cheese and most of the freeze-dried strawberry powder (reserving 1 tsp for decorating later), and beat until well-combined.
• Hull and finely chop 200g of the strawberries. Put one of the sponges on a cake stand or plate and spread over a generous amount of icing. Scatter evenly with some of the chopped strawberries and put the second sponge on top. Spoon the rest of the icing over the top and use a palette knife to spread it all over the top and sides, smoothing and swirling it as you go. Thinly slice five or six strawberries of a similar size, then arrange these around the base of the cake, with the pointed ends facing upwards. Cut half the remaining strawberries in half, leaving the rest whole with their stalks intact, and pile all of these on top of the cake. Scatter over the candied lemon peel, reserved freeze-dried strawberry powder and the popping candy, if using. Best eaten within a day, but will keep chilled for up to two days.