Nordic Ware Naturals Nonstick 9″ Round Cake Pan

Make baking foolproof with the Naturals® Nonstick 9” Round Cake Pan by Nordic Ware! Crafted from natural aluminum for even heating and superior baking and finished with a premium, gold nonstick finish, this pan will ensure your cake releases cleanly, leaving nothing behind in the pan. Nordic Ware’s proprietary nonstick coating is durable, resistant to scratching, and seriously nonstick. You’ll be impressed with every recipe you make in this 9” pan. Use it to bake a birthday cake, one of the layers in a multi-tiered confection, or how about a Triple Layer Lemon Cake with Strawberry Filling? See below for the recipe!

Nordic Ware 9” Nonstick Naturals Round Cake Pan Features:

• Crafted from natural aluminum with a premium gold nonstick interior
• Proprietary nonstick finish is proven provide superior release
• Nonstick coating is durable, resists scratches and is easy to clean
• Aluminum construction provides even heating and superior baking performance
• Encapsulated galvanized steel rim prevents warping
• PFOA-free
• Made in America
• Dimensions: 9” diameter x 2.4” high
• Lifetime warranty
• Item #: 46950

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Triple Layer Lemon Cake with Strawberry Filling

Serves 8

Recipe by Nordic Ware

Ingredients

• 4.5 cups all-purpose flour
• 3 cups sugar
• 1.5 tablespoons baking powder
• ¾ tsp baking soda
• 1 Tb. lemon zest
• 2 cups milk
• ¼ cup lemon juice
• ¾ cup butter, softened
• 2 tsp vanilla
• 3 eggs
• 10 oz strawberry fruit spread

For the frosting:

• ½ cup butter
• 4 cups powdered sugar
• ¼ cup lemon juice
• 1 ½ tsp vanilla

Directions

Preheat oven to 350°F

Spray cake pan with baking spray (not nonstick cooking spray) and set aside.

In large bowl, combine flour, sugar, baking powder, baking soda and lemon zest. Add milk, lemon juice, butter and vanilla and mix on low speed until combined. Increase speed to high and mix for two minutes. Add eggs, and mix on high for an additional two minutes. Scrape bowl occasionally. Pour 1/3 of batter in pan. Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Rotate pan halfway through baking to ensure even cooking. Cool in pan 10 minutes. Invert onto a wire rack to cool completely before frosting.

To make frosting: In large bowl, beat butter on medium to high until fluffy. Slowly add 2 cups of powdered sugar, beating to combine. Slowly add lemon juice and vanilla until combined. Slowly add remaining powdered sugar, beating until well combined and frosting is of desired spreading consistency, adding additional lemon juice if needed.

Place one layer of cake on plate. Spread half of the strawberry spread onto the cake layer. Place second layer on top of first. Spread the remaining strawberry spread onto the cake layer. Place third layer on top of first two layers. Frost the top and sides of the cake. Decorate top of cake with fresh strawberries, if desired.