Author: www.familyfoodie.com
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Ingredients
  • For the Cake
  • Unsalted butter, at room temperature, for greasing the pans
  • All-purpose flour, for dusting the pans
  • 3½ cups dry Cake Magic! Cake Mix (see below), whisked well before measuring
  • 2 tablespoons finely grated fresh lemon zest
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup whole milk
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • 3 tablespoons freshly squeezed lemon juice
  • 4 large eggs, at room temperature
  • For the Strawberry Syrup
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoon seedless strawberry preserves
  • 1 tablespoon seedless strawberry jam
  • Pinch of salt
  • For the Strawberry Frosting
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • ¼ cup Caramelized Strawberry Jam (see ingredients below)
  • Pinch of salt
  • 4 cups (one 16-ounce box) confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • For the Caramelized Strawberry Jam
  • ½ cup seedless strawberry jam or preserves
  • 2 tablespoons unsalted butterGluten-Free Cake Magic! Cake Mix
  • INGREDIENTS FOR GLUTEN FREE CAKE
  • 1 cup white rice flour (see Notes)
  • ½ cup tapioca flour
  • ⅓ cup coconut flour
  • ⅔ cup millet flour
  • 1½ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt (see Notes)
Instructions
  1. INSTRUCTIONS
  2. Whisk together the cake mix, lemon zest, baking powder, and baking soda in a large bowl. Stir in the milk, butter, lemon juice, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
  3. Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
  4. Bake until the layers are evenly golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)
  5. Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes).
  6. While the cake is baking, prepare the syrup: Combine the sugar, water, jams, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup. Use the syrup warm or at room temperature.
  7. After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
  8. When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
  9. For the Caramelized Strawberry Jam: Combine the jam and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute. Remove from the heat, stir occasionally, and let the jam cool completely before using (it will thicken significantly as it cools).
  10. Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.
  11. Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.
  12. FOR GLUTEN FREE CAKEPlace all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix well before measuring.
  13. NOTES: This blend of alternative flours has been chosen to mimic the qualities of all-purpose flour. It is a carefully calculated balance of protein, fat, and starch that makes a cake that is both soft and sturdy. If the flours are swapped or substituted, the result will change significantly. You can find individual flours on the shelves of national health-food retailers, such as Whole Foods, or online.
  14. Be sure to use table salt here—other kinds will eventually settle out of the mix.
Recipe by Family Foodie at http://familyfoodie.com/strawberry-lemon-cake-cake-magic/