Introduction

This Strawberry Lemon Cake combines the bright, zesty flavor of lemon with the sweet, fruity notes of strawberry buttercream. It’s a light and fresh dessert perfect for spring or summer gatherings.

A round, three-layer cake is covered smoothly with light pink frosting showing soft swirls all around. On top, alternating slices of bright yellow lemon and halved red strawberries with green leaves are placed around the edge, forming a colorful ring. The cake sits on a round white marble board, with extra lemon wedges and strawberry halves scattered near the base. In the background, a white plate holds a pile of whole strawberries, adding a fresh, natural touch. The scene is set on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
400 g butter (room temperature, for buttercream)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract (for buttercream)
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) for a conventional oven. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until the mixture resembles wet sand, releasing the lemon’s aroma.
Step 4: Add the room temperature butter to the sugar and zest mixture. Beat on high speed for 3 minutes until creamy and fluffy.
Step 5: Add the eggs two at a time, mixing on low speed just until combined after each addition.
Step 6: Add half of the dry ingredients to the wet mixture on low speed, mixing until just combined.
Step 7: Stir in the sour cream, vegetable oil, lemon juice, and vanilla extract until combined. Then add the remaining dry ingredients and mix gently until incorporated.
Step 8: Use a rubber spatula to fold the batter gently, ensuring everything is well combined.
Step 9: Divide the batter evenly among the prepared pans and bake for 20–23 minutes, or until a cake tester inserted in the center comes out clean. The cakes should remain light in color and not brown.
Step 10: Cool the cakes on a wire rack. After 10 minutes, remove the cakes from the pans carefully and let them cool completely.
Step 11: For the strawberry buttercream, sift together the powdered sugar and freeze dried strawberry powder.
Step 12: Beat the butter in a stand mixer fitted with a paddle attachment (or use a hand mixer) on medium-high speed for 4 minutes until fluffy. Scrape down the bowl and continue mixing for an additional 2 minutes.
Step 13: Gradually add the powdered sugar and strawberry powder mixture, vanilla extract, and milk in two parts, beating well after each addition until smooth. Optionally, add a few drops of red food coloring to deepen the color.
Step 14: Scrape down the bowl once more and mix on low speed for 2 minutes to finish the buttercream.
Step 15: To assemble, place the first cake layer on your serving plate or turntable. Spread two generous scoops of buttercream evenly over the layer with an offset spatula.
Step 16: Add the second cake layer and repeat spreading the buttercream. Place the last layer on top and cover the entire cake with a thin crumb coat of buttercream.
Step 17: Chill the cake in the fridge for 20 minutes to set the crumb coat.
Step 18: Apply the remaining buttercream evenly over the cake. Optionally create a wavy design on the surface using the spatula.
Step 19: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

Use fresh lemon zest for the brightest citrus flavor, avoiding the bitter white pith.
Freeze dried strawberry powder adds natural color and strawberry flavor without extra moisture.
If you don’t have a turntable, use a flat plate and a spatula to frost evenly.
For a dairy-free option, substitute the sour cream and butter with plant-based alternatives.
Add a teaspoon of lemon extract to intensify the lemon flavor if desired.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.

How to Serve

The image shows a round layer cake with four visible layers of pale yellow sponge separated by thin layers of light pink frosting. The outside of the cake is smoothly covered in the same pink frosting with soft textured swirls. The top edge of the cake is decorated with alternating fresh strawberry halves and thin lemon slices. A triangular slice has been cut and slightly pulled out to show the inside layers. The cake sits on a white plate on a white marbled surface, with a few scattered lemon slices in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling and frosting.

What if I don’t have freeze dried strawberry powder?

You can substitute with a few tablespoons of pureed fresh strawberries, but this may add moisture and affect buttercream texture. Alternatively, omit it and add a small amount of strawberry extract for flavor.