Licia Bobesha Recipes Strawberry Lemonade Cake Cupcake

Strawberry Lemonade Cake Cupcake

Should we let our life overflow with love or refrain ourselves from vanities? It’s not a question when making a Strawberry lemonade cake.

As I recently have some time, I was looking on the internet yesterday. In search of new, interesting tips, inspiring meals that I’ve never tasted before, to treat my loved ones with. Looking for quite some time unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I found this scrumptious and simple dessert simply by chance over Suncakemom. It looked so fabulous on its photo, that required urgent action.
It was simple enough to imagine just how it is made, its taste and just how much my hubby will probably love it. Actually, it is very simple to keep happy the man when it comes to puddings. Anyhow, I got into the webpage and then followed the step-by-step instuctions that have been combined with nice graphics of the method. It really makes life quite easy. I can imagine that it’s a bit of a effort to take pics in the middle of cooking in the kitchen because you most often have gross hands so I pretty appreciate the hard work she placed in to make this post .
With that in mind I am encouraged presenting my personal formulas in the same way. Many thanks the concept.
I had been tweaking the main recipe to make it for the taste of my loved ones. I must mention it had been a terrific outcome. They enjoyed the taste, the consistency and loved getting a delicacy like this in the middle of a lively workweek. They quite simply wanted more, many more. Thus the next time I’m not going to commit the same mistake. I’m likely to twin the volume .

This Strawberry Lemonade Pound Cake is from SunCakeMom.


Measure flour, baking powder, salt, lemon zest, butter, eggs, vanilla extract and milk into a mixing bowl.
Combine all ingredients together.
Mix in lemon juice or lemon extract. Lemon juice will whiten the batter. Acid in lemon juice can negatively affect the baking soda’s ability to raise the cake. A teaspoon of baking soda can help neutralize its effect on the cake.
Pour the batter into parchment papered and/or greased baking form.
Bake in a 360°F / 180°C preheated oven’s bottom rack until the top gets some golden brown spots for about 30 – 40 minutes.
Let it cool a bit then shape it by removing the uneven parts.
Slice the cake into three layers.


Bring the chopped strawberries and water to boil with the lid on.
Cook the strawberries on medium heat until soft.
Mash them or use a hand blander to puree.
Filter out the bits and seeds. This can take long and require some stirring and mashing things through the sieve.
Put the strawberry puree back to the cook top and reduce it by half or even more. The thicker it will be the more we can stack onto the layers. We can use a somewhat runny jam too but it will seep into the holes and crevices which still taste good but won’t look that nice. Any leftover jam can be canned and stored for later.


Beat cream cheese and sweetener of choice until soft and creamy.
Mix in the strawberries.
Beat heavy cream and lemon juice until hard peaks form.
Mix cream cheese and heavy cream together. Taste and add more sweetener if desired.


Spread strawberry jam onto the first layer and spread it out evenly. If we haven’t reduced the strawberry to a thick spread then seal the outer side of the cake with some frosting first so the jam won’t escape sneakily.
Repeat it with the second layer.
On the third topmost layer skip the jam as it can ruin the even spreading of the cream and go straight to the frosting. Spread about half of the cream cheese frosting on top and the other half on the side of the cake.