This Strawberry Lemon Cake is a delightful treat that captures the essence of spring and summer with its zesty lemon flavor and fresh strawberry buttercream. It’s perfect for birthdays, picnics, or any celebration where you want to impress your guests with a beautiful dessert. The combination of moist lemon cake and creamy strawberry frosting will leave everyone wanting more!
Why You’ll Love This Recipe
- Fresh Flavors: The bright taste of lemon paired with sweet strawberries creates a refreshing experience.
- Perfect for Occasions: Ideal for birthdays, gatherings, or just a sweet afternoon treat.
- Simple Steps: Each step is straightforward, making it easy for bakers of all skill levels.
- Layered Beauty: The multi-layer design not only tastes great but also looks stunning on any table.
- Versatile Serving Options: Can be served as a slice or transformed into cupcakes for fun individual servings.
Tools and Preparation
To make this Strawberry Lemon Cake, you’ll need some essential tools to ensure your baking process goes smoothly.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
- Cooling rack
Importance of Each Tool
- Stand mixer or hand mixer: Ensures thorough mixing of ingredients, especially for achieving fluffy buttercream.
- Measuring cups and spoons: Accurate measurements are crucial for the right texture and flavor in your cake.
- Cooling rack: Allows your cakes to cool evenly without becoming soggy on the bottom.
Ingredients
To create this scrumptious Strawberry Lemon Cake, gather the following ingredients:
For the Lemon 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
- 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
For the Strawberry Buttercream
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tbsp freeze dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk (room temperature)
Garnish
- Fresh strawberries
- Lemon slices
How to Make Strawberry Lemon Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pans by greasing them with butter and dusting with flour to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine:
1. All-purpose flour
2. Cornstarch
3. Baking powder
4. Baking soda
5. Salt
Whisk together until well blended.
Step 3: Cream Butter and Sugar
In a stand mixer bowl, beat together:
1. Butter
2. Granulated sugar
3. Lemon zest
Mix until light and fluffy, about 3–5 minutes.
Step 4: Add Eggs and Wet Ingredients
Add in:
1. Eggs one at a time, mixing well after each addition.
2. Sour cream
3. Vegetable oil
4. Lemon juice
5. Vanilla extract
Mix until fully combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake in preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool Cakes
Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Make Strawberry Buttercream
In a clean mixing bowl, beat together:
1. Room temperature butter until creamy.
2. Gradually add powdered sugar while mixing on low speed.
3. Add freeze dried strawberry powder and vanilla extract.
4. Adjust consistency with whole milk as needed until smooth and spreadable.
Step 9: Assemble the Cake
Once cooled, place one layer of cake on a serving platter:
1. Spread an even layer of strawberry buttercream on top.
2. Place the second layer on top and frost the entire cake with remaining buttercream.
Step 10: Garnish and Serve
Decorate with fresh strawberries and lemon slices as desired before slicing and serving your delicious Strawberry Lemon Cake!
How to Serve Strawberry Lemon Cake
Strawberry Lemon Cake is a delightful treat that can be enjoyed in various ways, making it perfect for any occasion. Whether you’re hosting a summer gathering or celebrating a special moment, here are some serving suggestions to elevate your cake experience.
Classic Slice
- Serve a generous slice of Strawberry Lemon Cake on its own to allow the flavors to shine through.
Cake with Fresh Berries
- Top each slice with fresh strawberries and lemon slices for an extra burst of flavor and color.
A La Mode
- Add a scoop of vanilla or lemon sorbet next to the cake for a refreshing contrast.
With Whipped Cream
- Serve with a dollop of whipped cream on top for added creaminess and sweetness.
As Cupcakes
- Transform the cake into individual cupcakes for easy serving at parties or picnics.
Garnished with Mint
- Add fresh mint leaves on top for a pop of color and a hint of freshness.
How to Perfect Strawberry Lemon Cake
To ensure your Strawberry Lemon Cake turns out perfectly every time, follow these helpful tips.
Use room temperature ingredients: Bring your eggs, butter, and sour cream to room temperature for better mixing and texture.
Sift dry ingredients: Sifting the flour and other dry ingredients prevents lumps and ensures even mixing.
Don’t overmix: Mix just until combined. Overmixing can lead to a dense cake.
Check doneness: Use a toothpick inserted into the center; it should come out clean when the cake is done baking.
Cool completely: Allow the cakes to cool completely before frosting to prevent melting the icing.
Store properly: Keep leftovers in an airtight container at room temperature to maintain freshness.
Best Side Dishes for Strawberry Lemon Cake
Strawberry Lemon Cake pairs wonderfully with several side dishes that complement its bright flavors. Here are some great options:
- Fresh Fruit Salad: A mix of seasonal fruits enhances the fruity flavors of the cake.
- Lemonade: A chilled glass of lemonade adds a refreshing citrus kick that pairs beautifully.
- Ice Cream: Vanilla or lemon-flavored ice cream brings creaminess that balances the tartness.
- Cheese Platter: Include mild cheeses like brie or goat cheese for a savory contrast.
- Herbed Green Salad: A light salad with mixed greens and vinaigrette refreshes the palate between bites.
- Tea or Herbal Infusions: A cup of herbal tea provides warmth and complements the dessert’s sweetness.
Common Mistakes to Avoid
Baking a Strawberry Lemon Cake can be delightful, but avoiding common mistakes is crucial for success.
- Skipping room temperature ingredients: Using cold eggs or butter can lead to uneven mixing. Always ensure your ingredients are at room temperature for the best texture.
- Overmixing the batter: Mixing too much can result in a dense cake. Mix just until combined to keep it light and fluffy.
- Not measuring ingredients accurately: Using incorrect measurements can ruin the cake’s balance. Use a kitchen scale or measuring cups for precision.
- Ignoring oven temperature: Baking at the wrong temperature can affect cooking time and doneness. Always preheat your oven and use an oven thermometer if necessary.
- Forgetting to check for doneness: Relying solely on time can be misleading. Use a toothpick to check if the cake is baked through before removing it from the oven.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep layers separated with parchment paper if possible to prevent sticking.
Freezing Strawberry Lemon Cake
- Wrap tightly in plastic wrap, then foil for up to 2 months.
- For best results, freeze individual slices rather than the whole cake.
Reheating Strawberry Lemon Cake
- Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes.
- Microwave: Heat on low power for 15-20 seconds until warm, checking frequently.
- Stovetop: Place on a skillet over low heat, covered, until warmed through.
Frequently Asked Questions
Here are some common questions about making Strawberry Lemon Cake.
Can I make Strawberry Lemon Cake ahead of time?
Yes! You can prepare the cake layers a day in advance and frost them before serving.
What can I substitute for sour cream in this recipe?
You can use plain Greek yogurt or a non-dairy yogurt as an alternative to sour cream.
How do I achieve a stronger lemon flavor in my Strawberry Lemon Cake?
Add extra lemon zest or increase the amount of lemon juice in the batter for more citrusy notes.
Can I use fresh strawberries instead of freeze-dried strawberry powder?
Absolutely! Fresh strawberries can be pureed and added to the frosting for a delicious twist on flavor.
How long will Strawberry Lemon Cake last at room temperature?
The cake will stay fresh at room temperature for about 2 days, provided it’s stored properly.
Is there a vegan version of Strawberry Lemon Cake?
Yes! You can substitute eggs with flaxseed meal and replace butter with plant-based margarine.
Final Thoughts
This Strawberry Lemon Cake is not only refreshing but also versatile. Whether it’s a spring gathering or summer celebration, this cake fits perfectly into any occasion. Feel free to customize it by adding different fruits or adjusting sweetness levels according to your taste!
Strawberry Lemon Cake
Indulge in the refreshing delight of Strawberry Lemon Cake, a perfect dessert that embodies the flavors of spring and summer. This luscious cake features a moist lemon sponge layered with creamy strawberry buttercream, creating a beautiful centerpiece for any celebration. Ideal for birthdays, picnics, or simply as an afternoon treat, the vibrant combination of zesty lemon and sweet strawberries will leave everyone asking for seconds. With straightforward steps and minimal ingredients, this recipe is accessible for bakers of all skill levels.
- Total Time: 47 minutes
- Yield: Serves approximately 12 slices 1x
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 (for frosting)
- 660 g powdered sugar
- 2 tbsp freeze-dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk (room temperature)
- Fresh strawberries
- Lemon slices
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together until well blended.
- In a stand mixer bowl, beat together butter, granulated sugar, and lemon zest until light and fluffy, about 3–5 minutes.
- Add in eggs one at a time, mixing well after each addition, followed by sour cream, vegetable oil, lemon juice, and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined.
- Divide the batter evenly between the prepared pans. Bake in preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
- For frosting, beat room temperature butter until creamy. Gradually add powdered sugar while mixing on low speed, then mix in freeze-dried strawberry powder and vanilla extract. Adjust consistency with whole milk as needed until smooth and spreadable.
- Once cooled, place one layer of cake on a serving platter and spread an even layer of strawberry buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream.
- Decorate with fresh strawberries and lemon slices as desired before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 50g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg