This Strawberry Lemon Cake is a showstopper that combines the tangy zest of lemons with the sweetness of strawberries. Perfect for birthdays, picnics, or any special occasion, this cake is not only visually stunning but also incredibly delicious. With its moist layers of lemon cake and creamy strawberry buttercream, it’s bound to impress your guests and delight your taste buds.
Why You’ll Love This Recipe
- Fresh Flavors: The combination of lemon and strawberry creates a refreshing taste that brightens any dessert table.
- Easy to Prepare: Simple steps make this cake accessible for both novice and experienced bakers alike.
- Versatile Presentation: Decorate with fresh strawberries and lemon slices for an elegant touch that’s perfect for any gathering.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual gathering, this cake fits right in.
- Moist and Flavorful: The addition of sour cream ensures each bite is soft and bursting with flavor.
Tools and Preparation
Before diving into baking, ensure you have the right tools on hand. These will make the process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans
- Cooling rack
- Offset spatula
Importance of Each Tool
- Electric mixer or whisk: Helps achieve a fluffy batter by thoroughly incorporating air into the mixture.
- 9-inch round cake pans: Perfectly sized for even baking and easy stacking of cake layers.
- Cooling rack: Allows cakes to cool evenly without becoming soggy on the bottom.
Ingredients
This elegant and simple Strawberry Lemon Cake features layers of moist lemon cake paired with smooth strawberry buttercream. It’s perfect for spring and summer celebrations!
For the Cake
- 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
For the Frosting
- 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)
Garnish
- Fresh strawberries
- Lemon slices
How to Make Strawberry Lemon Cake
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.
Step 2: Prepare Cake Pans
Grease two 9-inch round cake pans with butter or cooking spray. You may also line them with parchment paper for easy removal.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine:
1. All-purpose flour
2. Cornstarch
3. Baking powder
4. Baking soda
5. Salt
Whisk together until well blended.
Step 4: Cream Butter and Sugar
In another bowl, use an electric mixer to cream together:
1. Butter
2. Granulated sugar
3. Lemon zest
Mix until light and fluffy.
Step 5: Add Eggs and Sour Cream
Add eggs one at a time, mixing well after each addition. Then blend in sour cream, vegetable oil, lemon juice, and vanilla extract until smooth.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for about 22 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cakes
Once baked, remove from oven and let cool in pans for about 10 minutes before transferring to a cooling rack.
Step 9: Make Strawberry Buttercream Frosting
In a separate bowl, beat together:
1. Room temperature butter
2. Powdered sugar
3. Freeze dried strawberry powder
4. Vanilla extract
Add milk gradually until you reach your desired consistency.
Step 10: Assemble the Cake
Once cakes are completely cooled, place one layer on a serving plate. Spread frosting on top before adding the second layer. Frost the top and sides as desired.
Step 11: Garnish
Finish off by decorating with fresh strawberries and lemon slices for an added pop of color!
Enjoy your delightful Strawberry Lemon Cake!
How to Serve Strawberry Lemon Cake
This Strawberry Lemon Cake is a delightful treat that’s perfect for any occasion. Whether it’s a birthday party or a casual family gathering, serving ideas can enhance the presentation and enjoyment of this delicious dessert.
With Fresh Berries
- Serve slices of cake topped with fresh strawberries and blueberries for a colorful and refreshing touch.
A Scoop of Ice Cream
- Pair your cake with a scoop of vanilla or lemon sorbet ice cream. The creaminess complements the tartness of the cake perfectly.
Drizzled with Lemon Glaze
- Add a simple lemon glaze over each slice for an extra burst of flavor. Just mix powdered sugar with lemon juice until smooth.
Garnished with Mint
- Top each slice with fresh mint leaves for a pop of color and an aromatic twist that enhances the overall experience.
On Decorative Plates
- Present the cake on vibrant decorative plates that contrast with the cake’s colors, making it visually appealing.
How to Perfect Strawberry Lemon Cake
To achieve the best results when making your Strawberry Lemon Cake, consider these helpful tips.
Use Room Temperature Ingredients: Ensure that butter, eggs, and sour cream are at room temperature for better mixing and texture.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid dense cake; this ensures a light and airy texture.
Don’t Overmix Batter: Mix just until combined to keep the cake tender; overmixing can lead to a tougher texture.
Rotate Your Cakes: Halfway through baking, rotate your pans to ensure even baking and prevent one side from browning too much.
Cool Completely Before Frosting: Allow the cakes to cool completely before adding frosting; this prevents melting and sliding.
Best Side Dishes for Strawberry Lemon Cake
A well-rounded meal can elevate your dessert experience. Here are some side dishes that pair beautifully with Strawberry Lemon Cake.
Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.
Lemon Sorbet: This refreshing sorbet cleanses the palate between bites and enhances the lemon flavor in your cake.
Greek Yogurt Parfait: Layer Greek yogurt with granola and berries for a creamy, tangy side that complements the cake’s flavors.
Herbed Chicken Skewers: Lightly grilled chicken skewers seasoned with herbs offer a savory contrast to the sweet dessert.
Garden Salad: A light garden salad with vinaigrette brings freshness and crunch to balance out the richness of the cake.
Pistachio Muffins: These nutty muffins provide a unique flavor profile that pairs well with strawberry lemon notes.
Common Mistakes to Avoid
Making the perfect Strawberry Lemon Cake can be a delightful experience, but there are common pitfalls to watch out for.
Boldly skip the room temperature ingredients: Using cold eggs or butter can lead to a dense cake. Ensure all dairy and eggs are at room temperature for optimal mixing.
Boldly ignore ingredient measurements: Accurate measurements are crucial for baking. Always use a kitchen scale or measuring cups to ensure you have the right amounts.
Boldly rush the baking process: Opening the oven door too soon can cause the cake to sink. Wait until the recommended time has passed before checking for doneness.
Boldly forget about cooling: Skipping the cooling step can make frosting difficult. Allow your cake layers to cool completely before applying any frosting to prevent melting.
Boldly overlook flavor balance: Overloading on sugar can make your cake overly sweet. Balance flavors by incorporating both lemon zest and juice for a refreshing taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Strawberry Lemon Cake in an airtight container.
- It will last for up to 3-5 days in the refrigerator.
Freezing Strawberry Lemon Cake
- Wrap individual slices tightly in plastic wrap and then in aluminum foil.
- The cake can be frozen for up to 2 months without losing flavor.
Reheating Strawberry Lemon Cake
- Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and warm for about 10-15 minutes.
- Microwave: Heat a slice on medium power for about 20-30 seconds, checking until it’s warm throughout.
- Stovetop: Place a slice in a pan over low heat, cover it with a lid, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions regarding Strawberry Lemon Cake that might help you perfect your baking skills.
Can I use frozen strawberries in my Strawberry Lemon Cake?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding them into your buttercream or as decoration.
How do I adjust this recipe to make cupcakes instead of a cake?
To make cupcakes, fill each cupcake liner about two-thirds full with batter and bake at 350°F (175°C) for about 18-20 minutes.
What can I substitute for sour cream in this Strawberry Lemon Cake?
You can substitute sour cream with Greek yogurt or buttermilk if you need an alternative while still achieving moistness.
How do I store my frosted Strawberry Lemon Cake?
Keep your frosted cake covered at room temperature if eaten within a day. For longer storage, refrigerate it in an airtight container.
Final Thoughts
This Strawberry Lemon Cake is not only delicious but also versatile enough for various occasions. Its fresh flavors make it ideal for spring and summer gatherings, while customization options like different fruits or frostings can elevate it even further. Don’t hesitate—try making this delightful dessert today!
Strawberry Lemon Cake
Experience a delightful blend of tangy lemon and sweet strawberry with this exquisite Strawberry Lemon Cake. This stunning dessert features moist layers of lemon cake complemented by a luscious strawberry buttercream frosting, making it perfect for birthdays, picnics, or any special occasion. With its refreshing flavors and vibrant presentation, this cake is sure to impress your guests and satisfy your taste buds. Easy to prepare and versatile in decoration, it’s the ultimate treat for spring and summer celebrations!
- Total Time: 47 minutes
- Yield: Approximately 12 servings 1x
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)
- 660 g powdered sugar
- 2 tbsp freeze dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk (room temperature)
- Fresh strawberries
- Lemon slices
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Cream butter, sugar, and lemon zest until fluffy. Add eggs one at a time, followed by sour cream, vegetable oil, lemon juice, and vanilla. Mix well.
- Gradually add dry ingredients to wet mixture until just combined.
- Divide batter between prepared pans and bake for about 22 minutes until a toothpick comes out clean.
- Allow cakes to cool before frosting with strawberry buttercream made from butter, powdered sugar, strawberry powder, vanilla extract, and milk.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added freshness, garnish the finished cake with fresh strawberries and lemon slices. To customize flavors, experiment by adding different fruit purees to the frosting or use Greek yogurt instead of sour cream for a lighter option.
