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Strawberry Lemon Cake

Delicious Strawberry Lemon Cake That Brightens Your Day

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This delightful Strawberry Lemon Cake features moist layers of lemon cake with smooth strawberry buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 15 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour for a GF version.
  • 0.5 cups Cornstarch No direct substitution unless using a different thickening agent.
  • 2 teaspoons Baking Powder Check for freshness for best results.
  • 1 teaspoon Baking Soda Best used fresh, replace if expired.
  • 0.5 teaspoon Salt Essential for balancing sweetness.
  • 1.5 cups Granulated Sugar Consider using coconut sugar for a less refined option.
  • 2 tablespoons Lemon Zest Use fresh zest for best results.
  • 0.5 cups Butter Must be at room temperature for proper creaming.
  • 4 large Eggs Ensure they are room temperature for even mixing.
  • 1 cups Sour Cream Can replace with buttermilk or yogurt.
  • 0.5 cups Vegetable Oil Can substitute with melted coconut oil.
  • 0.25 cups Lemon Juice Fresh juice preferred for best taste.
  • 1 teaspoon Vanilla Extract Pure vanilla provides the best taste.
For the Buttercream
  • 3 cups Powdered Sugar Ensure it's sifted before use to avoid lumps.
  • 0.5 cups Freeze Dried Strawberry Powder Can substitute with fresh strawberries, but moisture content varies.
  • 0.5 cups Whole Milk Non-dairy milk can be used as a substitution.
For Decoration
  • 10 pieces Fresh Strawberries Choose vibrant, ripe strawberries for color and flavor.
  • 2 pieces Lemon Slices To adorn the finished cake.

Equipment

  • Oven
  • Mixing bowls
  • Baking Pans
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF). Line three 20 cm (8-inch) round baking pans with parchment paper and grease the sides lightly.
  2. Sift together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, rub granulated sugar with lemon zest, then add softened butter and cream for 3 minutes until light and fluffy.
  4. Add eggs two at a time to the butter-sugar mixture, mixing until incorporated. Alternate adding dry ingredients and wet ingredients until combined.
  5. Divide the batter among the prepared pans and bake for 20–23 minutes, or until a toothpick comes out clean.
  6. For the buttercream, sift sugar and strawberry powder, then cream butter for 4 minutes before adding the sugar mixture and milk.
  7. To assemble, place one cake layer on a platter, spread buttercream, add another layer, and repeat. Apply a crumb coat and chill for 15 minutes.
  8. Garnish with fresh strawberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 25mgIron: 1mg

Notes

Always use room-temperature butter and avoid overmixing to keep the cake light and fluffy. Adjust sweetness in buttercream if necessary.

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