Homemade Strawberry Lemon Cake – Sweet, Tangy, and Delicious!

Picture this: a bright, citrusy cake layered with sweet, creamy strawberry buttercream and topped with fresh fruit. Each bite offers the perfect harmony of sweet and tangy flavors, a refreshing twist that sets this cake apart from your typical dessert. Whether it’s for a birthday celebration, a holiday, or simply a weekend baking adventure, this Homemade Strawberry Lemon Cake delivers on both flavor and presentation.

This cake doesn’t just taste incredible—it’s an experience. From the zesty lemon aroma as it bakes to the vibrant pink frosting that steals the show, this is the kind of dessert that creates lasting memories. And the best part? With step-by-step instructions, you can recreate this bakery-worthy cake right in your kitchen.

Ingredients for the Perfect Strawberry Lemon Cake

Every layer of this cake is crafted to balance flavor and texture perfectly. Here’s everything you’ll need to make this show-stopping dessert:

Lemon Cake Layers

• All-purpose flour – 340 g
• Cornstarch – 2 tbsp (for added tenderness)
• Baking powder – ¾ tsp
• Baking soda – ¾ tsp
• Salt – ¾ tsp
• Granulated sugar – 300 g
• Lemon zest – Zest of 1 large or 2 small organic lemons (for vibrant flavor)
• Butter – 180 g, room temperature
• Eggs – 4 large, room temperature
• Sour cream – 240 g, room temperature (adds moisture)
• Vegetable oil – 60 g (e.g., canola oil)
• Lemon juice – 2 tbsp (freshly squeezed for extra zing)
• Vanilla extract – 2 tsp

Strawberry Buttercream Frosting

• Butter – 400 g, room temperature
• Powdered sugar – 660 g
• Freeze-dried strawberry powder – 2 tbsp (for an intense berry flavor without added moisture)
• Vanilla extract – 2 tsp
• Whole milk – 2–3 tbsp, room temperature

Decoration

• Fresh strawberries
• Lemon slices

How to Make Strawberry Lemon Cake at Home

This recipe is broken down into simple, manageable steps, making it perfect for home bakers of all skill levels. Let’s dive in!

Step 1: Prepare the Lemon Cake Layers

1. Set the Stage
   • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
   • Ensure all ingredients, especially the butter, eggs, and sour cream, are at room temperature for a smooth batter.
2. Mix Dry Ingredients
   • In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. This ensures the cake layers are light and fluffy.
3. Cream Butter, Sugar, and Lemon Zest
   • In another bowl, use a mixer to beat the butter, sugar, and lemon zest until the mixture is pale and fluffy. This process takes about 3–5 minutes and is crucial for a tender crumb.
4. Incorporate the Wet Ingredients
   • Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vegetable oil, lemon juice, and vanilla extract until fully combined.
5. Combine Dry and Wet Mixtures
   • Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overworking the batter can lead to dense cake layers.
6. Bake the Layers
   • Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool completely in the pans before removing them.

Step 2: Make the Strawberry Buttercream

1. Beat the Butter
   • In a mixing bowl, beat the butter on medium speed until creamy and smooth. This step ensures a light, fluffy frosting.
2. Add the Sugar and Strawberry Powder
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the freeze-dried strawberry powder and vanilla extract.
3. Adjust the Consistency
   • Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be spreadable but firm enough to hold its shape.

Step 3: Assemble the Cake

1. Level the Cake Layers
   • Use a serrated knife to trim the tops of the cake layers if necessary. This ensures an even, professional-looking cake.
2. Layer and Frost
   • Place one cake layer on a serving plate. Spread a thick layer of strawberry buttercream on top. Repeat with the second layer, then frost the top and sides of the cake.
3. Decorate
   • Garnish with fresh strawberries and lemon slices for a bright, elegant finish.

Secrets to a Perfect Strawberry Lemon Cake

Room Temperature Ingredients

Using room-temperature ingredients ensures a smooth batter and even baking. It also helps the buttercream whip up light and fluffy.

Freeze-Dried Strawberries for Maximum Flavor

Unlike fresh or frozen berries, freeze-dried strawberries add intense flavor without altering the consistency of the frosting.

Don’t Overmix the Batter

Gently fold the ingredients together to preserve air bubbles, which create a soft, airy cake.

Serving Suggestions and Creative Variations

How to Serve Strawberry Lemon Cake

• Pair slices with a dollop of whipped cream for extra indulgence.
• Enjoy with a cup of green tea or a refreshing lemonade.
• Serve at brunch or afternoon tea for a sophisticated treat.

Variations to Try

1. Berry Medley Cake: Replace the freeze-dried strawberries with a mix of dried berries for a complex flavor.
2. Citrus Delight: Add orange zest and juice alongside the lemon for a triple-citrus twist.
3. Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
4. Mini Cakes: Use cupcake molds or mini springform pans for individual servings.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost the next day for optimal freshness.

How do I store leftover cake?

Cover and refrigerate the cake for up to 3 days. Bring to room temperature before serving.

Can I freeze the cake?

Absolutely! Wrap the cake layers or fully assembled cake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

Why is my cake dense instead of fluffy?

Overmixing the batter or using cold ingredients can lead to dense cake layers. Be gentle and ensure everything is at room temperature.

What’s the best way to get vibrant frosting?

Using freeze-dried strawberry powder not only intensifies the flavor but also gives the frosting a beautiful pink hue.

Conclusion: Sweet, Tangy, and Simply Irresistible

Celebrate any occasion with this Homemade Strawberry Lemon Cake! The tangy lemon layers paired with the sweet strawberry buttercream create a flavor combination that’s fresh, indulgent, and unforgettable. Whether you’re baking for a loved one’s birthday or treating yourself, this cake is guaranteed to impress.

Ready to try it yourself? Gather your ingredients and start baking your masterpiece. Don’t forget to share your creation with friends and family—because desserts this good are meant to be shared! 📌 Pin this recipe for later and enjoy the sweet, tangy goodness whenever you like!

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