This lemon cake is rich and full of lemon flavor! Add the cream cheese to the whipped cream with a little fresh squeezed lemon juice and you have a perfect combination with strawberries. This is one of my absolute favorite desserts when strawberries are in season.
For the Cake
1/2 pound butter softened
2 cups organic sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup lemon zest (about 6 large lemons)
3 cups flour or gluten free flour like Namaste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoons sea salt
1/4 cup fresh squeezed lemon juice
3/4 cup sour cream
Preheat the oven to 350 degrees. Grease 2 8 inch round cake pans and set aside. Cream together the butter and sugar. Add the eggs and vanilla. Add the lemon zest and mix. Add the lemon juice and sour cream. Mix well. Then add the flour and the soda, baking powder and salt. Pour into prepared baking dishes and bake for 45 minutes or until the toothpick inserted comes out clean. Let cool in the pan and prepare the lemon syrup.
In a small sauce pan over medium heat, mix together 1/2 cup organic sugar and 1/2 cup fresh squeezed lemon juice. Once the sugar is dissolved pour over the cake. You can poke holes into the cake to help the syrup soak into it more efficiently. Turn the cakes out onto a cooling rack and slice in half like a sandwich. Set aside. Prepare the whipped lemon cream.
Whipped Lemon Cheese Cream
In a large electric bowl fitted with a whisk attachment whip up 2 cups whipping cream and 1/2 cup powdered sugar on high speed. While that is whipping place one 8 ounce block of cream cheese in a medium bowl with juice of 1 lemon. You will want about 3-4 tablespoons lemon juice. With hand beaters blend until smooth. Add another 1/2 cup powdered sugar to the cream cheese mixture then add it to the whipped cream and mix well. Slice up strawberries. And assemble cake starting with one layer of cake, then cream and strawberries in that order until complete. Enjoy!