Go Back
–+ servings
Strawberry Lemon Cake

Delicious Strawberry Lemon Cake for Spring Celebrations

This Strawberry Lemon Cake is a must-try dessert that combines zesty lemon and sweet strawberries, perfect for any spring celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a delicious alternative
  • 1/4 cup Cornstarch can be omitted for a denser texture if preferred
  • 1 tbsp Baking Powder ensure freshness for optimal rise
  • 1 tsp Baking Soda ensure freshness for optimal rise
  • 1/2 tsp Salt feel free to adjust to your taste preferences
  • 1 1/2 cups Granulated Sugar swap with brown sugar for a richer flavor
  • 1 tbsp Lemon Zest always use freshly grated zest for the best results
  • 1 cup Butter vegan butter can work great for a dairy-free option
  • 4 Eggs for a vegan alternative, consider flax eggs or applesauce
  • 1 cup Sour Cream Greek yogurt or buttermilk can serve as substitutes
  • 1/2 cup Vegetable Oil melted coconut oil can be a lovely switch
  • 1/4 cup Lemon Juice fresh juice is recommended for a vibrant taste
  • 1 tsp Vanilla Extract adds depth and complexity to the cake’s flavor
For the Strawberry Buttercream
  • 1 cup Butter use same substitutions as with the cake
  • 4 cups Powdered Sugar helps create the perfect frosting texture
  • 1/2 cup Freeze Dried Strawberry Powder can replace with pureed strawberries
  • 1/4 cup Whole Milk any milk or dairy-free alternative works
For Decoration
  • Fresh Strawberries use as desired for an appealing presentation
  • Lemon Slices use as desired for an appealing presentation

Equipment

  • Oven
  • electric mixer
  • mixing bowls
  • cake pans
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20cm (8-inch) cake pans by lining them with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, mix the granulated sugar and fresh lemon zest, then cream with butter until light and fluffy.
  4. Add the eggs two at a time, mixing well, then alternately add in the dry ingredients, sour cream, vegetable oil, lemon juice, and vanilla extract until combined.
  5. Divide the batter evenly among the prepared cake pans and bake for 20-23 minutes until a toothpick comes out clean.
  6. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Prepare the strawberry buttercream by beating the softened butter, then gradually incorporating the powdered sugar, strawberry powder, and milk until spreadable.
  8. Assemble the cake by layering the cake and buttercream, applying a crumb coat and refrigerating to set.
  9. Spread a final layer of buttercream and decorate with fresh strawberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 100IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Rotate cake pans halfway through baking for even cooking.

Tried this recipe?

Let us know how it was!