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Strawberry Lemon Cake Recipe

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4.1 from 25 reviews

This delightful Strawberry Lemon Cake features light lemon-flavored layers paired with a creamy strawberry buttercream, topped with fresh strawberries and lemon slices for a fresh and vibrant dessert perfect for any occasion.

Ingredients

Units 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. LEMON CAKE LAYERS
    Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
  2. Dry Ingredients
    Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
  3. Mix Sugar and Zest
    In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
  4. Add Eggs
    Add the eggs two at a time into the mixture and mix it in until combined on low speed.
  5. Add Dry Ingredients
    Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  6. Add Wet Ingredients
    Then add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
  7. Fold Batter
    Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  8. Bake
    Divide the cake batter into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean. They will stay light and won’t brown.
  9. Cool
    Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
  10. STRAWBERRY BUTTERCREAM
    Sift the powdered sugar and freeze dried strawberry powder and set it aside.
  11. Mix Butter
    Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  12. Add Sugar Mixture
    Add the powdered sugar/freeze dried strawberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. You can optionally add a tiny bit of red food color if you want the color to be brighter.
  13. Final Mix
    Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
  14. ASSEMBLING
    Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  15. Add Buttercream
    Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat.
  16. Chill Cake
    Place it in the fridge for 20 minutes to set. Then add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.
  17. Decorate
    Decorate with fresh strawberries and lemon slices.

Notes

  • The cake layers will stay light and won’t brown while baking.
  • You can optionally add a tiny bit of red food color to the buttercream for a brighter color.
  • If you don’t have a turntable for decorating, you can still easily decorate the cake without it.

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