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–+ servings
Strawberry Lemon Cake

Delightful Strawberry Lemon Cake for a Sweet Summer Treat

This Strawberry Lemon Cake is a refreshing dessert that combines zesty lemon flavors with luscious strawberry buttercream, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can use gluten-free all-purpose blend
  • 0.5 cups Cornstarch Arrowroot powder can be used as an alternative
  • 1 tbsp Baking Powder Don't omit or replace without adjusting other ingredients
  • 0.5 tsp Baking Soda Don't omit or replace without adjusting other ingredients
  • 0.5 tsp Salt Use fine salt for even mixing
  • 1.5 cups Granulated Sugar Brown sugar can lend a richer flavor
  • 2 tbsp Lemon Zest Use organic lemons to avoid pesticides
  • 0.5 cups Butter (room temperature) Can use vegan butter for a dairy-free version
  • 4 large Eggs (room temperature) Room temperature eggs incorporate better
  • 0.5 cups Sour Cream (room temperature) Greek yogurt can be used
  • 0.5 cups Vegetable Oil Can use melted coconut oil for a different flavor
  • 0.25 cups Lemon Juice Freshly squeezed is best for taste
  • 1 tsp Vanilla Extract Almond extract can be used for a different flavor note
For the Strawberry Buttercream
  • 0.5 cups Butter (for frosting, room temperature)
  • 4 cups Powdered Sugar Homemade powdered sugar can be made by blending granulated sugar
  • 0.5 cups Freeze-dried Strawberry Powder Use pureed fresh strawberries but adjust the liquid
  • 0.25 cups Whole Milk (room temperature) Any milk alternative can be used
For Decoration
  • 1 cup Fresh Strawberries For decorative elements
  • 1 whole Lemon Slices For decorative elements

Equipment

  • Mixing Bowl
  • Electric mixer
  • Whisk
  • measuring cups
  • measuring spoons
  • parchment paper
  • Baking Pans

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round 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 a separate large bowl, combine the granulated sugar and lemon zest, then add room-temperature butter and beat until light and fluffy.
  4. Add the eggs to the butter-sugar mixture two at a time, mixing on low speed until just combined.
  5. Begin adding the sifted dry ingredients in three parts, alternating with sour cream, vegetable oil, lemon juice, and vanilla extract.
  6. Carefully divide the batter evenly among the three prepared baking pans and bake for 20-23 minutes.
  7. While the cakes are cooling, sift together the powdered sugar and freeze-dried strawberry powder for the frosting.
  8. Beat room-temperature butter until fluffy, then gradually mix in the sugar mixture, followed by vanilla and milk.
  9. Once the cake layers have cooled completely, spread a layer of strawberry buttercream on each layer.
  10. After applying a crumb coat, chill the cake in the refrigerator for about 20 minutes.
  11. After the crumb coat has set, apply the final layer of buttercream and decorate with strawberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and results. Allow cake to cool completely before frosting to prevent melting.

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