• Preheat oven to 350° F (static) or 325° F (convection).
• In a large bowl, whisk together dry ingredients.
• In another mixing bowl, cream butter and sugar, beating until light and fluffy. Slowly add eggs and yolk, one at a time, mixing to integrate. Stir in lemon juice. Slowly stir in dry ingredients, alternating with strawberry purée, mixing until combined and batter is smooth. Fold in lemon zest.
• Oil two 8 or 9 inch round cake pans. Pour in cake batter and smooth with a rubber spatula. Bake until cake pulls away slightly from the sides of the pan, approximately 20-25 minutes. Test for doneness by inserting a toothpick into the center of the cake – if it is clean or has very few crumbs, the cake is done.
• Let the cake cool on a wire rack for 10-15 minutes. Run a knife around the edge of the pans, if necessary to release the cakes, and invert onto a wire rack to completely cool.
• If making a 4 layer cake (as pictured), evenly slice each round cake in half, horizontally, using a long serrated knife or cake leveler.

Lemon Garnish

• Bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Add lemon slices and reduce to simmer for 25 minutes. Remove the lemon slices, drain, then refrigerate to chill for use as garnish for the frosted cake.

Strawberry Jam

• Wash, hull and process strawberries in a blender or food processor until smooth. Stir in sugar and add to a small saucepan over low-medium heat.
• In a separate bowl, whisk lemon juice into the gfJules™ Flour until lumps are gone. Gradually stir mixture in with the strawberries.
• Increase temperature to medium and bring jam to a boil. Once boiling, whisk constantly for 1 minute, then remove from heat. Pour into a bowl and cover with plastic wrap, allowing the wrap to rest on top of the jam itself, so no skin is formed. Refrigerate until chilled, at least 2 hours.
• To use between layers of cake, spread a thin layer of jam on the top of each layer, leaving 1/2 – 1 inch border around the edges. Scoop a small amount of Lemon Buttercream Frosting into a zip-top bag with a small corner cut out, then pipe the frosting into the border left around each layer. Spread remaining frosting on the tops and sides of the cake.

Lemon Buttercream Frosting

• Cream the butter and the sifted confectioner’s sugar in a large bowl, adding the sugar, one half cup at a time, beating in between to incorporate it. Slowly add the milk, vanilla extract and lemon juice. Whip 1-2 minutes until fluffy, then stir in the zest.  (Note: if the frosting is too thick, add more milk, one tablespoon at a time; if it is too thin, add more confectioner’s sugar, 1/4 cup at a time.)
• gfJules™ Tip: Frostings like this work best if you have a whisk attachment on a stand-mixer like a KitchenAid® or Cuisinart®. However, a handmixer will do, just be sure to add extra time for whipping at the end of the recipe.
• Makes approximately 4 cups of frosting.