Ingredients
Scale
- 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.