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Strawberry Lemon Cake Recipe

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3.9 from 15 reviews

  • Author: Molly
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Description

This Strawberry Lemon Cake is a delightful combination of zesty lemon cake layers paired with a luscious strawberry buttercream frosting. Light, moist, and full of fresh flavors, it’s perfect for spring and summer celebrations or any time you crave a bright, fruity dessert.

Ingredients

Cake Layers

  • 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

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)
  • Optional: a tiny bit of red food color

Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat the oven and prepare pans: Preheat your conventional oven to 170ºC (340ºF) and line three 20 cm (8-inch) round baking pans with parchment paper for the cake layers.
  2. Sift dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture looks like wet sand and the lemon aroma is released.
  4. Cream butter and sugar mixture: Add the room temperature butter to the sugar and lemon zest mixture and mix on high speed for 3 minutes until creamy and well combined.
  5. Add eggs: Add the eggs two at a time, mixing on low speed after each addition until just combined.
  6. Add half dry ingredients: Add half of the sifted dry ingredients into the wet mixture and mix on low speed until just combined.
  7. Incorporate wet ingredients: Add the sour cream, vegetable oil, lemon juice, and vanilla extract. Mix until just combined.
  8. Add remaining dry ingredients: Add the remaining sifted dry ingredients and mix until combined. Use a rubber spatula to gently fold the batter and ensure everything is incorporated without overmixing.
  9. Divide and bake: Evenly divide the batter among the prepared pans and bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cakes will remain light and pale without browning.
  10. Cool cakes: Remove the cakes from the oven and cool on a wire rack. After 10 minutes, gently remove each cake from its pan and allow to cool completely.
  11. Prepare strawberry buttercream: Sift the powdered sugar and freeze dried strawberry powder together into a bowl and set aside.
  12. Cream butter: Using a stand mixer with paddle attachment or a hand mixer, beat the room temperature butter on medium/high speed for 4 minutes until fluffy. Scrape down the sides and beat for an additional 2 minutes.
  13. Add sugar mixture and flavorings: Add the sifted powdered sugar and strawberry powder in two parts, along with vanilla extract and milk, whipping thoroughly after each addition until fully incorporated. Optionally add a small amount of red food coloring for a brighter pink tone.
  14. Final mix: Scrape sides of the bowl and beat the buttercream on low speed for 2 more minutes until smooth and spreadable.
  15. Assemble cake – first layer: Place the first cake layer on your serving dish or cake turntable. Spread 2 large scoops of buttercream evenly over the cake using an offset spatula.
  16. Add second layer: Place the second cake layer on top and repeat the buttercream spreading step.
  17. Add third layer and crumb coat: Add the final cake layer on top and cover the entire cake with a thin crumb coat of buttercream to seal in crumbs.
  18. Chill crumb coat: Refrigerate the cake for 20 minutes to set the crumb coat firmly.
  19. Final frosting: Apply the remaining buttercream over the chilled cake. Smooth evenly with an offset spatula and optionally create a wavy texture for decoration.
  20. Decorate: Garnish the top of the cake with fresh strawberries and thin slices of lemon to enhance the flavor and presentation.

Notes

  • Room temperature ingredients help create a smooth, well-emulsified batter and buttercream.
  • Do not overmix the batter once the dry ingredients are added to keep the cake light and tender.
  • Baking time may vary slightly depending on your oven; start checking at 20 minutes.
  • Freeze dried strawberry powder can be found online or at specialty baking stores and adds natural strawberry flavor without moisture.
  • Using a cake turntable is helpful for even frosting but is not necessary.
  • Store cake covered in the refrigerator and allow to come to room temperature before serving for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/strawberry-lemon-cake-recipe/