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–+ servings
Strawberry Lemon Cake

Delight in this Moist Strawberry Lemon Cake for Spring Celebrations

This Strawberry Lemon Cake boasts refreshing citrus and berry flavors, perfect for spring gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour can be substituted with gluten-free flour
  • 2 tablespoons cornstarch can be omitted for a denser cake
  • 1 teaspoon baking powder ensure freshness for best results
  • 1 teaspoon baking soda ensure freshness for best results
  • 1/2 teaspoon salt essential for balance in sweet dishes
  • 1 cup granulated sugar substituting with less sugar can affect texture
  • 1 tablespoon lemon zest use organic lemons for best quality
  • 1/2 cup butter room temperature is crucial for proper creaming
  • 4 large eggs use room temperature eggs
  • 1 cup sour cream can be replaced with Greek yogurt
  • 1/3 cup vegetable oil can substitute with coconut oil
  • 1 tablespoon fresh lemon juice freshly squeezed is best
  • 1 teaspoon vanilla extract try lemon extract for deeper lemon taste
For the Strawberry Buttercream
  • 1 cup frozen dried strawberry powder substitute with pureed fresh strawberries
  • 4 cups powdered sugar adjust sugar accordingly if using fresh strawberries
  • 1 cup whole milk use dairy alternatives as needed
For Decoration
  • 1 cup fresh strawberries for garnishing
  • 1 cup lemon slices for garnishing

Equipment

  • mixing bowls
  • Cake pans
  • electric mixer
  • Sifter
  • 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 with baking paper.
  2. In a mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, mix the sugar and lemon zest. Add softened butter and mix on high speed until light and fluffy.
  4. Incorporate the eggs into the creamed mixture two at a time until smooth.
  5. Gradually add dry ingredients to wet mixture, alternating with the sour cream, oil, lemon juice, and vanilla extract. Mix until just combined.
  6. Distribute the batter evenly among the prepared pans and bake for 20-23 minutes or until a tester comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. For the frosting, beat softened butter on high speed until creamy. Gradually add powdered sugar and strawberry powder, mixing until smooth.
  9. Layer the cooled cakes with strawberry buttercream in between and frost the entire cake; refrigerate for 20 minutes.
  10. Decorate the cake with remaining buttercream, fresh strawberries, and lemon slices for a beautiful presentation.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 0.5gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture.

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