Description
Indulge in the perfect blend of tangy lemon and sweet strawberries with this delightful Strawberry Lemon Cake. Ideal for spring and summer occasions, this cake features moist lemon layers and a creamy strawberry buttercream that will impress your guests at any gathering.
Ingredients
Scale
- 340 g all-purpose flour
- 300 g granulated sugar
- 180 g butter (room temperature)
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- Zest of one large organic lemon
- 400 g butter (for frosting)
- 660 g powdered sugar
- 2 tbsp freeze-dried strawberry powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, oil, lemon juice, vanilla, and zest until combined.
- Gradually fold in the dry ingredients until just combined—do not overmix.
- Divide batter between pans and bake for about 22 minutes or until a toothpick comes out clean.
- Cool in pans for ten minutes before transferring to a cooling rack.
- For frosting, beat butter until creamy; gradually add powdered sugar and strawberry powder until desired consistency is reached.
- Assemble by layering cakes with frosting in between and covering the entire cake with remaining frosting.
- Garnish with fresh strawberries and lemon slices before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 35g
- Sodium: 235mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 69mg
Keywords: Use room temperature ingredients for better mixing. Measure flour accurately for ideal texture. Allow cake layers to cool completely before frosting.