Strawberry Lemon Cake
Indulge in the refreshing delight of our Strawberry Lemon Cake, a perfect dessert for any occasion. This elegant layer cake features zesty lemon-flavored layers embraced by smooth strawberry buttercream, making it visually stunning and irresistibly delicious. With its moist texture and vibrant flavors, this cake is perfect for spring picnics, summer parties, or simply as a sweet treat to brighten your day. Easy to make and versatile enough for any celebration, it’s sure to impress your guests and become a new favorite at your dessert table.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 (room temperature)
- 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 your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat butter until creamy; add sugar and lemon zest and mix until fluffy.
- Gradually incorporate eggs one by one, followed by sour cream, vegetable oil, lemon juice, and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet mixture on low speed until just blended.
- Pour batter evenly into prepared pans and bake for 22 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring them to a cooling rack.
- For the buttercream: Beat softened butter in a bowl, gradually add powdered sugar, then mix in freeze-dried strawberry powder and milk to desired consistency.
- Assemble by layering the cakes with buttercream in between and frost the top and sides.
- Garnish with fresh strawberries and lemon slices before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 36g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://tastebykylie.com/strawberry-lemon-cake/