Strawberry Lemonade Cake (Print Version)

# Ingredients:

→ Lemon Cake

01 - 150 g unsalted butter, softened
02 - 280 g powdered sugar
03 - 3 medium eggs, at room temperature
04 - 1 1/2 tsp vanilla extract
05 - 260 g all-purpose flour
06 - 10 g cornstarch
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp fine salt
10 - 210 ml buttermilk
11 - Juice of 1/2 lemon and zest

→ Strawberry Filling

12 - Homemade strawberry compote

→ Strawberry Swiss Buttercream

13 - Homemade Strawberry Swiss Buttercream

→ Lemon Mascarpone Chantilly

14 - Lemon Mascarpone Frosting (homemade)

→ Lemon White Chocolate Drip

15 - 50 g white chocolate
16 - 50 g heavy cream
17 - 2 tsp lemon curd
18 - Yellow food coloring

# Instructions:

01 - Preheat the oven to 165°C (325°F) and line three 15 cm (6 inch) cake pans with parchment paper. In a bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter, powdered sugar, and lemon zest until creamy. Add eggs and vanilla extract, then beat until smooth. Alternate adding buttermilk with lemon juice and dry ingredients until a homogeneous batter forms.
02 - Divide batter evenly into the prepared cake pans and bake for 30 minutes or until golden and a toothpick inserted in the center comes out clean. Remove from oven, let sit for a few minutes, then cool completely on a rack.
03 - Prepare a batch of homemade strawberry compote and let cool completely.
04 - Prepare a batch of Strawberry Swiss Buttercream as per recipe.
05 - Make Lemon Mascarpone Chantilly using the corresponding homemade recipe.
06 - Trim the domes off the cooled cakes if necessary. Place one cake layer on a turntable, pipe a buttercream border, and fill with strawberry compote and lemon mascarpone chantilly. Repeat for the remaining layers.
07 - Apply a thin crumb coat of strawberry buttercream over the entire cake. Smooth using an offset spatula and chill for 30 minutes.
08 - Apply a thicker layer of buttercream and smooth using icing tools. Chill for at least 2 hours in the fridge before proceeding.
09 - Melt white chocolate with heavy cream in a double boiler until smooth. Add lemon curd and yellow food coloring. Cool glaze to 30°C (86°F).
10 - Pour cooled glaze over the chilled cake, allowing it to drip down the sides. Decorate the top with strawberry buttercream piping and lemon slices. Leave at room temperature for 20-30 minutes before serving.

# Notes:

01 - Replace buttermilk with semi-skimmed milk with a splash of lemon juice or white vinegar. Let cakes fully cool before assembly to prevent leaks or structural issues during stacking.
02 - Use acrylic plates to smooth frosting for a clean, cylindrical finish.
03 - Ensure lemon glaze cools to 30°C before drizzling to achieve the right consistency.

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