Go Back
–+ servings
Strawberry Lemon Cake

Luscious Strawberry Lemon Cake for Sweet Spring Celebrations

No ratings yet
This Strawberry Lemon Cake features vibrant layers of zesty lemon and luscious strawberries, perfect for springtime celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour Essential for gluten development; no direct substitute.
  • 1/4 cup cornstarch A lightening agent; can substitute with more all-purpose flour for structure.
  • 2 teaspoons baking powder Ensure it's fresh for the proper rise.
  • 1 teaspoon baking soda Works with acidic ingredients for lift.
  • 1/2 teaspoon salt Enhances flavor; sea salt adds subtle depth.
  • 1 1/2 cups granulated sugar Provides sweetness and moisture; can substitute with coconut sugar for a lower Glycemic index.
  • 1 tablespoon lemon zest Fresh organic lemons yield the best aroma and flavor.
  • 1 cup butter Adds richness and moisture; room temperature margarine works for dairy-free.
  • 4 large eggs Contributes structure and moisture; use flax eggs for a vegan option.
  • 1 cup sour cream Brings moisture and tang; Greek yogurt is a suitable substitute.
  • 1/2 cup vegetable oil Keeps the cake tender; melted butter can be used for an extra flavor boost.
  • 1/2 cup lemon juice Brightness and acidity; freshly squeezed is recommended.
  • 1 teaspoon vanilla extract Enhances flavor; opt for pure vanilla for the best taste.
For the Strawberry Buttercream
  • 1 cup butter Base for frosting; same as above for dairy-free options.
  • 4 cups powdered sugar Adds sweetness and structure; erythritol-based powdered sugar can be used for low-sugar versions.
  • 1/2 cup freeze-dried strawberry powder Enhances flavor and color; pureed fresh strawberries can be substituted (reduce liquid in buttercream).
  • 1/4 cup whole milk Provides moisture; non-dairy milk is great for dairy-free.
For Decorating
  • 1 cup fresh strawberries Adds a beautiful touch; feel free to use any fresh berries for decoration.
  • 3 slices lemon Optional garnish that adds a refreshing visual appeal.

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Strawberry Lemon Cake
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, combine granulated sugar and lemon zest, muddling them together until fragrant. Beat in softened butter for about 3 minutes until it’s creamy and light.
  4. Gradually add eggs one at a time, ensuring they are fully incorporated before adding half of the dry mixture, followed by sour cream, vegetable oil, lemon juice, and vanilla extract.
  5. Finally, mix in the remaining dry ingredients until just combined, avoiding overmixing.
  6. Carefully divide the batter among the three prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 20-23 minutes.
  7. Once baked, remove the pans from the oven, cool them for 10 minutes, and then transfer the layers to a wire rack to cool completely.
  8. While the cake layers are cooling, prepare the strawberry buttercream. Sift the powdered sugar and freeze-dried strawberry powder into a large mixing bowl.
  9. Beat the softened butter for about 4 minutes until fluffy, gradually adding the powdered sugar mixture while blending in whole milk.
  10. Whip until the buttercream is smooth and spreadable, adjusting the consistency with more milk if needed.
  11. Once the cake layers have completely cooled, it’s time to assemble your Strawberry Lemon Cake.
  12. Place one layer on a serving platter and generously spread a layer of strawberry buttercream on top. Repeat this process with the second layer, and then place the final layer on top.
  13. Apply a crumb coat around the entire cake with excess buttercream, then refrigerate for 20 minutes to set the frosting.
  14. After the cake is chilled, remove it from the refrigerator and add a final layer of buttercream to the tops and sides for a beautiful finish.
  15. Decorate the Strawberry Lemon Cake with fresh strawberries and optional lemon slices for an appealing presentation.
  16. Slice into portions and serve, reveling in the delightful combination of flavors that make this cake a standout treat!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Ensure ingredients are at room temperature for smoother batter incorporation. Allow cake layers to cool completely before frosting to prevent melting the buttercream.

Tried this recipe?

Let us know how it was!