Go Back
–+ servings
Strawberry Lemon Cake

Delicious Strawberry Lemon Cake to Brighten Your Day

This Strawberry Lemon Cake is a delightful fusion of flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend
  • 2 tablespoons Cornstarch No substitution needed
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Baking Soda Ensure it's fresh for best results
  • 1 teaspoon Salt No substitutions necessary
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor
  • 2 tablespoons Lemon Zest Using organic lemons will enhance taste
  • 1/2 cup Butter Ensure it's at room temperature for easy mixing
  • 4 large Eggs For vegan version, consider using flax eggs
  • 1 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Vegetable Oil Can also use canola or sunflower oil
  • 1/4 cup Lemon Juice Fresh juice is recommended for best results
  • 1 teaspoon Vanilla Extract Can substitute with almond extract
For the Frosting
  • 1 cup Butter (for frosting) Use at room temperature for easy blending
  • 4 cups Powdered Sugar No substitutes recommended
  • 1/2 cup Freeze-Dried Strawberry Powder Fresh strawberries can be substituted but will alter texture
  • Whole milk adjusting consistency Non-dairy milk can be used as substitute
For Decoration
  • 1 cup Fresh Strawberries For decoration
  • 1 cup Lemon Slices For decoration

Equipment

  • Oven
  • Mixing Bowls
  • Baking pans
  • Parchment paper
  • Whisk
  • Electric Mixer
  • Spatula

Method
 

Cake Preparation
  1. Preheat your oven to 170ºC (340ºF) and line three 20 cm (8-inch) baking pans with parchment paper.
  2. In a large bowl, sift together the dry ingredients, then stir gently to combine.
  3. In another bowl, mix sugar with lemon zest, then add butter and beat until light and fluffy. Incorporate eggs and alternatingly add dry mixture and other wet ingredients until just combined.
  4. Divide batter among prepared pans and bake for 20-23 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Sift powdered sugar and strawberry powder for frosting. Beat butter until creamy, then gradually add the sugar mixture along with vanilla and enough milk for desired consistency.
  2. Once cakes are completely cooled, assemble by frosting layers and chilling briefly after crumb coating.
  3. Apply final frosting layer and decorate with fresh strawberries and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better incorporation. Use fresh leavening agents for best results.

Tried this recipe?

Let us know how it was!