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Strawberry Lemon Cake

Zesty Strawberry Lemon Cake to Brighten Your Day

A delightful Strawberry Lemon Cake that combines zesty lemons and sweet strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 20 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure and tenderness; no substitutions recommended.
  • 1/4 cup Cornstarch Creates a lighter texture; optional.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal leavening.
  • 1 teaspoon Baking Soda Ensure it is fresh for optimal leavening.
  • 1/2 teaspoon Salt Essential, do not omit.
  • 1 cup Granulated Sugar Can substitute with a sugar alternative for lower sweetness.
  • 1 each Lemon Zest From 1 large organic lemon or 2 small; fresh is preferred.
  • 1 cup Butter Room temperature; can substitute with vegan butter.
  • 4 large Eggs Room temperature yields better results.
  • 1 cup Sour Cream Room temperature; Greek yogurt can be used as a substitute.
  • 1/4 cup Vegetable Oil Can also use melted coconut oil.
  • 1/4 cup Lemon Juice Fresh is preferred but bottled can work.
  • 1 teaspoon Vanilla Extract Pure extract is recommended.
For the Strawberry Buttercream
  • 1 cup Butter Room temperature.
  • 4 cups Powdered Sugar No direct substitutes without compromising texture.
  • 1/4 cup Freeze-Dried Strawberry Powder Can substitute with pureed fresh strawberries.
  • 1/4 cup Whole Milk Can use non-dairy milk as a substitute.

Equipment

  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons
  • 8-inch round baking pans
  • Parchment paper
  • Wire racks

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round baking pans by lining with parchment paper and greasing the sides.
  2. In a large bowl, sift together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, combine granulated sugar and lemon zest, then cream in the room-temperature butter until light and fluffy.
  4. Incorporate eggs two at a time, mixing well after each addition.
  5. Gradually combine the dry mixture with the wet ingredients, adding in the sour cream, vegetable oil, lemon juice, and vanilla extract.
  6. Divide the batter among the prepared pans and bake for 20 to 23 minutes until a toothpick comes out clean.
  7. Let the cakes cool on wire racks before removing them from the pans.
Assembly
  1. Prepare the strawberry buttercream by mixing powdered sugar and strawberry powder, then blend it with room-temperature butter and milk until smooth.
  2. Layer the first cake, spreading strawberry buttercream on top, then repeat for the second layer.
  3. Add the final layer and apply a thin crumb coat, chilling for 20 minutes before decorating.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 12mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for the best results and always sift your dry ingredients.

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