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–+ servings
Strawberry Lemon Cake

Delightful Strawberry Lemon Cake for Your Spring Celebrations

A delightful Strawberry Lemon Cake that's a quick and easy treat perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 0.25 cups Cornstarch Enhances tenderness
  • 1 teaspoon Baking Powder Ensure freshness
  • 0.5 teaspoon Baking Soda Ensure freshness
  • 0.5 teaspoon Salt Boosts flavor
  • 1 cups Granulated Sugar Can use brown sugar for more flavor
  • 2 tablespoons Lemon Zest Best with organic lemons
  • 0.5 cups Butter Room temperature
  • 4 large Eggs Room temperature recommended
  • 1 cups Sour Cream Can be replaced with Greek yogurt
  • 0.5 cups Vegetable Oil Olive oil can be used
  • 1 tablespoon Lemon Juice Freshly squeezed preferred
  • 1 teaspoon Vanilla Extract Pure extract is best
For the Strawberry Buttercream
  • 4 cups Powdered Sugar
  • 0.25 cups Freeze-Dried Strawberry Powder Can substitute with pureed fresh strawberries
  • 0.5 cups Whole Milk Non-dairy alternatives can be used
For Decoration
  • Fresh Strawberries For garnish
  • Lemon Slices For garnish

Equipment

  • Mixing Bowls
  • Electric mixer
  • Measuring cups
  • Parchment paper
  • Spatula
  • Cake Pans

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF). Line three 20 cm (8-inch) round cake pans with parchment paper and grease the sides.
  2. In a mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, cream together sugar and lemon zest, then add softened butter and beat until fluffy.
  2. Incorporate eggs two at a time until smooth. Gradually mix in the dry ingredients and the remaining wet ingredients until just combined.
Baking
  1. Distribute batter into prepared pans and bake for 20-23 minutes. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
Buttercream Preparation
  1. In a bowl, mix together powdered sugar and strawberry powder. Beat the softened butter and gradually add to the sugar mixture with milk and vanilla until smooth.
Assembling the Cake
  1. Layer the cooled cakes with strawberry buttercream between. Apply a crumb coat and refrigerate for 30 minutes.
  2. Finish frosting the exterior with remaining buttercream and garnish with strawberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better results and accurately measure for consistency.

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