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