Strawberry Lemon Cake
Indulge in the light and refreshing layers of this Strawberry Lemon Cake, a perfect dessert for spring and summer gatherings. With its zesty lemon cake layers paired with smooth strawberry buttercream, this cake is not only delicious but also visually stunning, making it ideal for birthdays, picnics, or family celebrations. The vibrant flavors and textures create a standout treat that everyone will adore. Easy to make and customizable, this cake is sure to impress your guests and become a favorite at any occasion.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tbsp freeze-dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk (room temperature)
- Fresh strawberries
- Lemon slices
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time followed by sour cream, vegetable oil, lemon juice, vanilla extract, and zest. Mix until combined.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Divide the batter between the prepared pans and bake for about 22 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the buttercream, beat room-temperature butter until creamy; gradually add powdered sugar and freeze-dried strawberry powder until desired consistency is reached.
- Assemble by layering cakes with frosting in between; frost the top and sides of the cake.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 43g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://dailytastytable.com/strawberry-lemon-cake/