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–+ servings
Strawberry Lemon Cake

Zesty Strawberry Lemon Cake That's Perfect for Summer Celebrations

Enjoy a delightful Strawberry Lemon Cake that's perfect for summer celebrations, offering a balance of tart lemon and sweet strawberries.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Cornstarch Omit if using cake flour.
  • 2 teaspoons Baking Powder Ensure they are fresh for optimal results.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances the flavors.
  • 1.5 cups Granulated Sugar Can be reduced for a lower sugar option.
  • 2 tablespoons Lemon Zest Use organic lemons for better taste.
  • 1 cup Butter Ensure it’s at room temperature for proper creaming.
  • 4 Large Eggs Use room temperature eggs.
  • 1 cup Sour Cream Greek yogurt can also work.
  • 1/2 cup Vegetable Oil Can swap with melted coconut oil.
  • 1/2 cup Lemon Juice Fresh juice is preferred.
  • 2 teaspoons Vanilla Extract Choose pure vanilla over imitation.
For the Strawberry Buttercream
  • 1 cup Butter Use room temperature.
  • 4 cups Powdered Sugar Ensure it’s sifted for a smooth texture.
  • 1/2 cup Freeze-Dried Strawberry Powder Use puréed strawberries if unavailable.
  • 1/4 cup Whole Milk Plant-based milk can be used for a dairy-free option.
For Decoration
  • 1 cup Fresh Strawberries For decoration.
  • 1 cup Lemon Slices For garnish.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Measuring cups
  • Pans

Method
 

Step‑by‑Step Instructions for Strawberry Lemon Cake
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) baking pans by lining the bottoms with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, combine granulated sugar and lemon zest, rubbing them together. Add the room-temperature butter and beat for about 3 minutes until light and fluffy.
  4. Carefully add eggs to the creamed mixture two at a time, mixing on low speed after each addition until fully combined.
  5. Pour half of the dry ingredients into the butter and egg blend, followed by sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently until just combined.
  6. Divide the batter evenly among the prepared pans and bake for 20-23 minutes or until a toothpick comes out clean. Let cool for about 10 minutes.
  7. Sift powdered sugar and freeze-dried strawberry powder into a bowl. Beat the butter until fluffy, then gradually add the sugar and milk mixture.
  8. Once cooled, assemble the cake layers with strawberry buttercream in between. Apply a crumb coat and chill for 20 minutes before frosting the rest with remaining buttercream.
  9. Decorate with fresh strawberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Use room temperature ingredients and avoid overmixing for best results. Always cool layers completely before frosting.

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