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Strawberry Lemon Cake Recipe

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★★★★★

5 from 76 reviews

This Strawberry Lemon Cake is a delightful, moist layered cake featuring zesty lemon-flavored cake layers paired with a creamy, fruity strawberry buttercream. Perfect for spring and summer gatherings, this cake combines fresh citrus notes with the sweetness of strawberries and a light, fluffy texture.

Ingredients

Scale

For the Lemon 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 lemons
  • 180 g unsalted 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 unsalted 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 coloring

For Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
  3. Infuse Sugar with Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture resembles wet sand to release the lemon oils and flavor.
  4. Cream Butter and Sugar: Add the room-temperature butter to the lemon sugar mixture. Using a mixer on high speed, beat for 3 minutes until light and creamy.
  5. Add Eggs: Add the eggs two at a time, mixing on low speed until fully combined after each addition.
  6. Add Half Dry Ingredients: Pour in half of the sifted dry ingredient mixture into the batter and mix on low speed until just combined.
  7. Add Wet Ingredients: Add the sour cream, vegetable oil, lemon juice, and vanilla extract to the batter. Mix until just incorporated.
  8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until the batter is evenly combined. Use a rubber spatula to gently fold the batter and ensure all ingredients are fully incorporated.
  9. Divide Batter and Bake: Evenly distribute the batter into the prepared cake pans. Bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cakes will remain light in color and won’t brown extensively.
  10. Cool Cakes: Remove cakes from the oven and let them cool on a wire rack. After 10 minutes, carefully remove the cakes from the pans and allow them to cool completely.
  11. Prepare Strawberry Buttercream: Sift together the powdered sugar and freeze-dried strawberry powder; set aside.
  12. Cream Butter: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the room-temperature butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl sides and mix for an additional 2 minutes.
  13. Add Sugar Mixture and Flavorings: Add the powdered sugar and strawberry powder mixture, vanilla extract, and milk to the butter in two parts, whipping thoroughly after each addition until fully incorporated. Optionally, add a tiny amount of red food coloring for a brighter pink hue.
  14. Final Mix: Scrape down the bowl and mix the buttercream on low speed for 2 more minutes until smooth and fluffy.
  15. Assemble the Cake: Place one cake layer on a serving plate or cake turntable. Spread about two large scoops of the buttercream evenly over the layer using an offset spatula.
  16. Layer and Crumb Coat: Add the second cake layer on top and repeat spreading buttercream. Place the final cake layer and cover the entire cake with a thin crumb coat of buttercream to seal in crumbs.
  17. Chill to Set: Refrigerate the crumb-coated cake for 20 minutes to set the frosting.
  18. Final Frosting: Apply the remaining buttercream evenly over the cake with an offset spatula. Optionally, create a wavy textured design on the frosting for decoration.
  19. Decorate: Garnish the cake with fresh strawberries and lemon slices as desired before serving.

Notes

  • Ensure all ingredients like eggs, butter, and sour cream are at room temperature for optimal mixing and texture.
  • The cake layers will not brown much; a clean cake tester is the best indicator of doneness.
  • If fresh lemon zest is not available, use finely grated lemon peel but avoid the white pith to prevent bitterness.
  • The freeze-dried strawberry powder can be substituted with finely crushed freeze-dried strawberries if unavailable.
  • For a more vivid pink buttercream, add a small amount of red food coloring gradually until desired shade is achieved.
  • Use an offset spatula for smooth and even spreading of the frosting.
  • The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: strawberry lemon cake, lemon cake, strawberry buttercream, layered cake, fruit cake, homemade cake, lemon dessert, buttercream frosting, baking

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