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Strawberry Lemon Cake Recipe

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★★★★★

4.5 from 64 reviews

This delightful Strawberry Lemon Cake combines the bright, zesty flavors of lemon with the sweet, fruity notes of strawberries in a moist, tender cake. It features light lemon cake layers layered and frosted with a creamy strawberry buttercream, decorated with fresh strawberries and lemon slices for a beautiful and delicious dessert perfect for any occasion.

Ingredients

Scale

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)

Decoration:

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat and Prepare: Preheat your conventional oven to 170ºC (340ºF) and line three 20 cm (8-inch) baking pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: Combine all-purpose flour, cornstarch, baking powder, baking soda, and salt in a bowl. Sift together and set aside for even mixing.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together until the mixture looks like wet sand to release the lemon’s vibrant oils and aroma.
  4. Cream Butter and Sugar: Add the softened butter to the sugar and lemon zest mixture and beat on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Incorporate the eggs two at a time, mixing on low speed until just combined to maintain cake texture.
  6. Add Dry Ingredients (Part 1): Add half of the sifted dry ingredients to the batter on low speed and mix until just combined.
  7. Add Wet Ingredients: Stir in sour cream, vegetable oil, lemon juice, and vanilla extract until just combined to keep the batter smooth.
  8. Add Dry Ingredients (Part 2): Add the remaining half of the dry ingredients and mix gently until combined. Use a rubber spatula to fold and ensure everything is completely mixed without overmixing.
  9. Bake Cake Layers: Divide the batter evenly into the prepared pans and bake for 20-23 minutes. Check doneness with a cake tester which should come out clean; the cake will remain light and unbrowned.
  10. Cool Cake: Cool the cakes in their pans on a rack for 10 minutes, then carefully remove from pans and cool completely on the rack.
  11. Prepare Strawberry Buttercream: Sift powdered sugar with freeze dried strawberry powder and set aside.
  12. Cream Butter: Beat the butter with a paddle attachment or hand mixer for 4 minutes on medium-high speed until creamy. Scrape bowl sides and beat for 2 more minutes for lightness.
  13. Add Sugar Mixture and Milk: Add the powdered sugar/strawberry powder mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition until fully incorporated. Optionally add a drop of red food coloring for enhanced pink color.
  14. Finalize Buttercream: Scrape down the bowl and whip the buttercream for a final 2 minutes on low speed for a smooth, fluffy texture.
  15. Assemble Cake: Place the first cake layer on a serving dish or turntable. Spread two large scoops of buttercream evenly over the layer with an offset spatula. Repeat the process with the second layer and then place the final layer on top.
  16. Crumb Coat: Cover the entire cake with a thin layer of buttercream to seal in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  17. Final Frosting: Apply the remaining buttercream to the cake, smoothing it with an offset spatula. Optionally create a wavy textured pattern on the frosting for decorative effect.
  18. Decorate: Garnish the cake with fresh strawberries and lemon slices for a fresh, vibrant finish.

Notes

  • For best results, use room temperature ingredients to ensure smooth mixing and cake texture.
  • Do not overmix the batter once the dry ingredients are added to maintain lightness in the cake.
  • You can make the cake layers a day ahead and wrap them tightly in plastic wrap to keep fresh.
  • The buttercream can be adjusted in color by adding more or less strawberry powder or a small amount of food coloring.
  • Use a gentle folding technique with a rubber spatula to avoid deflating the batter before baking.

Keywords: Strawberry lemon cake, lemon cake recipe, strawberry buttercream, layered cake, fresh strawberry cake, lemon zest cake, homemade cake

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