Print

Strawberry Lemon Cake

Strawberry Lemon Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of this Strawberry Lemon Cake, a delightful dessert that perfectly embodies the essence of spring and summer. With moist lemon cake layers complemented by rich strawberry buttercream, this cake is ideal for birthdays, picnics, or simply enjoying a sweet moment at home. The combination of zesty lemon and sweet strawberries creates a refreshing taste that’s sure to impress at any gathering. It’s not only visually stunning with its fresh fruit decorations but also easy to make, making it accessible for bakers of all skill levels.

Ingredients

Scale
  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 300 g granulated sugar
  • Zest of one large organic lemon or two small
  • 180 g butter (room temperature)
  • 4 large eggs (room temperature)
  • 240 g sour cream (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 400 g butter (for buttercream)
  • 660 g powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2–3 tbsp whole milk (room temperature)
  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round pans.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat together the room temperature butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes.
  4. Add the eggs one at a time to the butter mixture, mixing well after each addition. Then mix in the lemon zest, vegetable oil, lemon juice, and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients into your wet mixture in three parts, alternating with sour cream. Start and end with the dry ingredients while mixing until just combined.
  6. Divide the batter evenly between the prepared pans. Bake in your preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove from oven and allow them to cool in the pans for about 10 minutes. Then transfer to a cooling rack to cool completely before frosting.
  8. In a clean bowl, beat together room temperature butter and powdered sugar until light. Add freeze dried strawberry powder, vanilla extract, and milk; mix until smooth.
  9. Once cakes are cooled completely, place one layer on your serving plate. Spread a generous amount of strawberry buttercream on top before adding the second layer. Frost the top and sides of the entire cake with remaining buttercream.
  10. Garnish your Strawberry Lemon Cake with fresh strawberries and lemon slices for an extra pop of color!

Nutrition

Find it online: https://emmadishes.com/strawberry-lemon-cake/

save me