Fresh strawberry icing on a teeny lemon cake. 457: Strawberry Lemonade Cake

Have you ever had the urge to literally drown a cake in thick pink icing? Highly recommend, it’s oddly satisfying.

Yes I could have made a bigger cake or a half batch of icing, but I decided to let the pink fudgy beauty shine like she deserves.

It might be a stretch but I’m gonna call this a snack cake. Hear me out! The icing works similarly to a royal icing where it sets in a beautiful matte finish and holds its shape like a champ, so it could easily be eaten sans plate and fork. I’m not entirely sure on the science behind the thick icing texture though, because unlike royal icing, this one doesn’t have meringue powder lending protein structure. Sugar and heat performing magic tricks again!

Lemon zest from my tiny tree! She still only gives 3-4 lemons a year but that makes the zest taste that much better.

This batter always looks like it splitting until the flour enters the picture. Temporary eek!

Strawberry puréed with sugar. Ooo I should have made extra and turned it into strawberry lemonade. Next time.

Brain wave! Do you think it’s the pectin in the strawberries that pairs with the sugar to help the icing set so well?

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Slowly oozing into place. This icing takes her sweet time.

So shiny! Also peep the one strawberry the squirrels allowed me to keep from my plant this week.

Happy munching!

Icing recipe from: https://scientificallysweet.com/fresh-strawberry-sheet-cake/#recipe

Cupcake recipe from: https://beyondthebutter.com/small-batch-lemon-cupcakes/#wprm-recipe-container-9625