Perfectly Moist Strawberry Lemon Cake for Sweet Summer Days

A refreshing Strawberry Lemon Cake that combines vibrant lemon zest and fresh strawberries, perfect for summer gatherings.

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Prep Time 30

Cook Time 23

Cooling Time 10

Total Time 1 3

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

2 cups All-Purpose Flour Provides structure to the cake; no substitutes necessary.
1 cup Cornstarch Lightens the cake texture.
1 tbsp Baking Powder Add fresh for best results.
1 tsp Baking Soda Check for freshness.
1 tsp Salt Balances sweetness.
1.5 cups Granulated Sugar Sweetens the cake.
2 tbsp Lemon Zest Infuses bright lemon flavor.
0.5 cups Butter Room temperature for easier mixing.
3 large Eggs Use room temperature for fluffiness.
1 cup Sour Cream Can substitute with Greek yogurt.
0.25 cups Vegetable Oil Keeps the cake moist.
0.5 cups Lemon Juice Freshly squeezed is recommended.
1 tbsp Vanilla Extract Optional, substitute with lemon extract.

For the Strawberry Buttercream

3 cups Powdered Sugar Sweetens the buttercream.
0.5 cups Freeze-Dried Strawberry Powder Provides flavor and color.
0.25 cups Whole Milk Adjust for consistency.

For Decoration

10 pieces Fresh Strawberries Adds color and freshness.
2 slices Lemon For garnish.

Equipment

Oven
Mixing bowls
Hand mixer
Baking Pans
spatula
Wire racks

Method

Preparation

Preheat oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) baking pans by lining with parchment paper and greasing sides.
Sift together flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
In another bowl, mix sugar and lemon zest, then cream with butter until fluffy for 3-5 minutes.
Add eggs two at a time, mixing well after each addition until smooth and fluffy.
Gradually mix in dry ingredients alternating with sour cream, starting and ending with dry ingredients.
Divide batter into prepared pans and bake for 20-23 minutes, until golden-brown.
Cool in pans for about 10 minutes before transferring to wire racks.
Prepare buttercream by sifting powdered sugar and strawberry powder, mixing in butter and milk until smooth.
Assemble cake by layering cake, buttercream, and decorating with strawberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are room temperature for best texture. Store in an airtight container in the fridge for up to 3 days.

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