Lemon Cake with Fresh Strawberry Buttercream Frosting

Lemon Cake with Fresh Strawberry Buttercream Frosting For the Lemon Cake 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1/2 cup butter , softened 3 large eggs 1 cup buttermilk 2 Tablespoons fresh lemon zest , from grated lemon 3 Tablespoons fresh lemon juice For the Frosting: 3 sticks unsalted butter , softened 4 1/2 cups confectioners sugar 1/2 cup fresh strawberries , washed and stemmed 1 1/2 teaspoons vanilla Preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Add sugar and butter to another large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture. Stir in lemon zest and juice. Pour batter into prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Cool completely before frosting. For the Frosting: Puree the strawberries in a food processor. Set aside. In a large mixing bowl, cream the butter. Add the confectioners sugar a little at a time and beat just until blended. Add the strawberry puree and vanilla and beat until the buttercream is light and fluffy, about 3-5 minutes. Frost your cake and enjoy!