Strawberry Lemonade Cake

cooking.nytimes.com

Brenda

subheading: FOR THE LEMON CAKE:

¾ cup/170 grams unsalted butter (1½ sticks), softened, plus more for greasing the pans

3 cups/385 grams all-purpose flour, plus more for preparing the pan

8 large lemons (4 tablespoons zest [divided], 6 tablespoons juice)

1½ cups/360 milliliters whole milk, at room temperature

2 cups/400 grams granulated sugar

1½ teaspoons baking powder

½ teaspoon baking soda

1½ teaspoons kosher salt (such as Diamond Crystal)

¼ cup/60 milliliters neutral oil (such as canola, vegetable or grapeseed)

4 large eggs, at room temperature

subheading: FOR THE STRAWBERRY-LEMON BUTTERCREAM AND ASSEMBLY:

1½ cups/340 grams unsalted butter (3 sticks), softened

1 pound/450 grams powdered sugar, sifted if lumpy

6 tablespoons finely crushed freeze-dried strawberries (from a 1-ounce package)

½ teaspoon kosher salt (such as Diamond crystal), plus more as needed

3 cups thinly sliced fresh strawberries, for decorating

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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