Strawberry Lemon Cake

Strawberry Lemon Cake

A delightful dessert combining sweet strawberries with tangy lemon flavors, ideal for any celebration.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 10 pieces

Calories 450 kcal

Ingredients

  

For the Cake

• 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
• 1 large organic lemon (zest) or two small
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g., canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract

For the Frosting

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tbsp freeze-dried strawberry powder
• 2 tsp vanilla extract (for frosting)
• 2-3 tbsp whole milk (room temperature)

For Decoration

• to taste Fresh strawberries (for decoration)
• to taste Lemon slices (for decoration)

Instructions

 

Lemon Cake Layers

• Preheat your oven to 350°F (175°C).
• In a bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
• In another bowl, beat butter and granulated sugar until fluffy.
• Add eggs one at a time, then mix in sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract.
• Gradually add the dry mixture to the wet mixture until combined.
• Pour the batter into greased cake pans and bake for about 25-30 minutes.

Strawberry Buttercream

• In a large bowl, beat room temperature butter until smooth.
• Gradually add powdered sugar, strawberry powder, and vanilla extract.
• Mix in milk to achieve a smooth consistency.

Assembling

• Once the cakes are cool, layer the lemon cakes with strawberry buttercream.
• Cover the entire cake with the remaining buttercream.
• Decorate with fresh strawberries and lemon slices.

Notes

Serve chilled for best taste. Store in an airtight container in the fridge for about 4-5 days.

Keyword Celebration Cake, Dessert Recipe, Lemon Cake, Strawberry Cake, Strawberry Lemon Cake

Strawberry Lemon Cake: A Delightful Treat

Strawberry Lemon Cake is a refreshing dessert that perfectly balances sweet and tangy flavors. This delicious cake is ideal for any celebration or as a special treat to enjoy at home.

Why Make Strawberry Lemon Cake

Making Strawberry Lemon Cake brings joy to any occasion. Its vibrant flavors and beautiful presentation can impress your friends and family. Plus, it’s a great way to use fresh strawberries and lemons, adding a burst of brightness to your table.

• Perfect for birthdays and celebrations
• Combines sweet and tart flavors
• Easy to make with simple ingredients

How to Make Strawberry Lemon Cake

Making Strawberry Lemon Cake is an enjoyable process. With a few steps, you’ll have a stunning cake ready to impress.

Ingredients

• 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 (e.g., canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 400 g butter (room temperature, for frosting)
• 660 g powdered sugar
• 2 tbsp freeze-dried strawberry powder
• 2 tsp vanilla extract (for frosting)
• 2-3 tbsp whole milk (room temperature)
• Fresh strawberries (for decoration)
• Lemon slices (for decoration)

Directions

Follow these simple steps to create the perfect Strawberry Lemon Cake:

1. Lemon Cake Layers:

   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
   • In another bowl, beat butter and granulated sugar until fluffy.
   • Add eggs one at a time, then mix in sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract.
   • Gradually add the dry mixture to the wet mixture until combined.
   • Pour the batter into greased cake pans and bake for about 25-30 minutes.

2. Strawberry Buttercream:

   • In a large bowl, beat room temperature butter until smooth.
   • Gradually add powdered sugar, strawberry powder, and vanilla extract.
   • Mix in milk to achieve a smooth consistency.

3. Assembling:

   • Once the cakes are cool, layer the lemon cakes with strawberry buttercream.
   • Cover the entire cake with the remaining buttercream.
   • Decorate with fresh strawberries and lemon slices.

How to Serve Strawberry Lemon Cake

Serve Strawberry Lemon Cake chilled for the best taste. You can slice it and place it on pretty plates for a lovely presentation. Pair it with a dollop of whipped cream for an extra special touch.

How to Store Strawberry Lemon Cake

To keep your Strawberry Lemon Cake fresh, store it in an airtight container in the fridge. It will last for about 4-5 days. Ensure it’s covered properly to prevent it from drying out.

Tips to Make Strawberry Lemon Cake

• Use room temperature ingredients for a better mix.
• Don’t skip the lemon zest; it adds amazing flavor.
• For a more intense strawberry taste, use fresh strawberry puree in the frosting.

Variation

You could add a layer of lemon curd between the cake layers for an extra tangy kick, making it even more delightful!

FAQs

1. Can I use frozen strawberries?

   • Yes, you can, but make sure they are thawed and drained before using them in the cake.

2. What can I substitute for sour cream?

   • You can use plain yogurt as a substitute for sour cream.

3. How can I make this cake gluten-free?

   • Substitute the all-purpose flour with a gluten-free blend, keeping the other ingredients the same.

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