Strawberry Lemon Cake

Title: Strawberry Lemon Cake

Categories: Cakes, Desserts

Yield: 1 Cake

1 1/4 c Butter or margarine,

-softened and divided

2 1/4 c DIXIE CRYSTALS Granulated

-Sugar, divided

4 lg Eggs

1/4 c Fresh lemon juice

2 tb Freshly grated lemon rind

3 c Cake flour

1 ts Baking soda

1/4 ts Salt

1 1/2 c Buttermilk

1 pk (16-ounce) frozen

-unsweetened strawberries,

1 pk (8-ounce) cream cheese,

-softened

3 c DIXIE CRYSTALS 10-X

-Confectioners Sugar

2 tb Frozen lemon concentrate,

-thawed

Fresh strawberries for -garnish

Beat 3/4 cup butter at medium speed with an electric mixer until creamy;

gradually add 1 3/4 cups granulated sugar, beating well. Add eggs, one at a

time, beating well after each addition. Add lemon juice and lemon rind,

beating well. Combine flour, baking soda, and salt; add to butter mixture,

alternately with buttermilk, beginning and ending with flour mixture. Mix

at low speed just until blended after each addition. Pour batter into 3

9-inch round cakepans. Bake at

350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10

minutes; remove from pans, and cool completely on wire racks.

Bring strawberries and remaining 1/2 cup granulated sugar to a boil in a

medium saucepan, stirring and mashing strawberries with a potato masher.

4 minutes, or until mixture is reduced to

3/4 cup, stirring

frequently. Cool to room temperature.

Beat cream cheese and remaining 1/2 cup butter at medium speed with an

electric mixer until fluffy. Gradually add confectioners sugar, beating

until smooth. Add lemon juice concentrate, beating well. Spread strawberry

mixture between layers to within 1/2 inch of edge. Spread cream cheese

frosting between layers over strawberry mixture and on top and sides of

cake. Garnish, if desired. --