Description
This Strawberry Lemon Cake is the ultimate dessert for any occasion! Fluffy lemon-infused cake layers pair perfectly with a sweet, fruity strawberry buttercream. Topped with fresh fruit, this cake is as visually stunning as it is delicious. Whether it’s a birthday, brunch, or a weekend treat, this cake will be the star of your table.
Ingredients
For the Lemon Cake Layers:
- All-purpose flour (340 g)
- Cornstarch (2 tablespoons)
- Baking powder (¾ teaspoon)
- Baking soda (¾ teaspoon)
- Salt (¾ teaspoon)
- Granulated sugar (300 g)
- Lemon zest (zest of 1 large or 2 small lemons)
- Unsalted butter (180 g, room temperature)
- Eggs (4 large, room temperature)
- Sour cream (240 g, room temperature)
- Vegetable oil (60 g)
- Lemon juice (2 tablespoons, freshly squeezed)
- Vanilla extract (2 teaspoons)
For the Strawberry Buttercream Frosting:
- Unsalted butter (400 g, room temperature)
- Powdered sugar (660 g, sifted)
- Freeze-dried strawberry powder (2 tablespoons)
- Vanilla extract (2 teaspoons)
- Whole milk (2–3 tablespoons, room temperature)
For Decoration:
- Fresh strawberries
- Lemon slices
Instructions
Step 1: Prepare the Lemon Cake Layers
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Ensure all your ingredients are at room temperature.
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Mix Dry Ingredients: In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
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Cream Butter, Sugar, and Zest: In another bowl, beat the butter, sugar, and lemon zest with a mixer on medium speed until light and fluffy, about 3–5 minutes.
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Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid overmixing to maintain a tender crumb.
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Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing them.
Step 2: Make the Strawberry Buttercream Frosting
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Beat the Butter: In a large bowl, beat the butter on medium speed until creamy and smooth.
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Add Powdered Sugar and Flavorings: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the freeze-dried strawberry powder and vanilla extract.
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Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth, spreadable, and able to hold its shape.
Step 3: Assemble the Cake
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Level the Layers: Use a serrated knife to trim the tops of the cake layers if they are uneven.
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Layer and Frost: Place one cake layer on a serving plate or cake stand. Spread a generous layer of strawberry buttercream on top. Add the second cake layer, then frost the top and sides of the cake with the remaining buttercream.
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Decorate: Garnish with fresh strawberries and lemon slices for a beautiful finish.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter and frosting.
- Freeze-Dried Strawberries: These are key to achieving an intense strawberry flavor and vibrant color without adding extra moisture.
- Cake Storage: Store the cake in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American