|1 tbsp||baking powder|
|180 ml||milk (whole)|
|2||lemons (zest and juice)|
|3 tsp||vanilla sugar (divided)|
|400 g||crème fraîche (cold)|
|80 g||powdered sugar|
|butter for greasing|
|flour for dusting|
|red food coloring for garnish|
|sprinkles for garnish|
With a pitcher of strawberry lemonade, this cake is complete! Zesty, refreshing, and the perfect complement to sweet, slightly acidic cake.
Preheat oven to 180°C/350°F. Grease and flour the cake pan. Line the bottom with parchment paper if it does not have a removable bottom. Zest all lemons and juice half of them. Set zest aside. In a medium bowl, combine flour, baking powder, and salt. In a measuring cup, mix together milk and lemon juice.
Beat together butter, sugar, lemon zest, and some of the vanilla sugar until smooth. Add eggs one at a time, beating after each incorporation. Add half of the flour, mix to incorporate, then add the milk mixture and remaining flour. Stir until fully combined.
Transfer batter to cake pan, smooth evenly, then bake at 180°C/350°F for approx. 20 – 30 min. Cool for approx. 10 min., then transfer to a wire rack to cool completely.
Meanwhile, make frosting: Add crème fraîche, powdered sugar, and remaining vanilla sugar to a medium mixing bowl. Beat until combined and thickened slightly. Add a drop or two of food coloring until the desired shade of pink is reached. Stir until evenly incorporated.