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Strawberry Lemon Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Lemon Cake is a light and flavorful dessert featuring moist lemon-infused layers paired with a luscious strawberry buttercream frosting. Perfectly balanced with fresh citrus zest and freeze-dried strawberry powder, this cake offers a delightful combination of tangy and sweet notes, topped generously with fresh strawberries and lemon slices for an elegant finish.

Ingredients

For the Lemon 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 bean paste

For the Strawberry Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tbsp freeze dried strawberry powder
  • 2 tsp vanilla bean paste
  • 2-3 tbsp whole milk (room temperature)
  • Fresh strawberries, for decoration
  • Lemon slices, for decoration

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 170ºC (340ºF) using the conventional setting. Line three 20 cm (8-inch) baking pans with parchment paper for easy cake removal.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together thoroughly until the mixture resembles wet sand and the lemon aroma is released.
  4. Cream Butter and Sugar: Add the room temperature butter to the sugar and lemon zest mixture. Using an electric mixer, beat on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Add the eggs two at a time to the butter mixture, mixing on low speed until fully incorporated after each addition.
  6. Incorporate Dry Ingredients: Add half of the sifted dry ingredients to the batter, mixing on low speed until just combined.
  7. Add Wet Ingredients: Add sour cream, vegetable oil, lemon juice, and vanilla bean paste to the batter, mixing gently until just combined.
  8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix on low speed until the batter is fully combined but not overmixed.
  9. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring even mixing without deflating it.
  10. Divide and Bake: Divide the batter evenly among the prepared pans and bake for 20-23 minutes, or until a cake tester inserted in the center comes out clean. The cakes should remain light in color and not brown.
  11. Cool Cakes: Let the cakes cool on a wire rack. After 10 minutes, carefully remove the cakes from the pans and allow them to cool completely.
  12. Prepare Strawberry Buttercream: Sift the powdered sugar and freeze-dried strawberry powder together and set aside.
  13. Cream Butter: In a stand mixer with a paddle attachment or using a hand mixer, beat the butter on medium/high speed for 4 minutes until creamy. Scrape down the bowl sides and beat for an additional 2 minutes.
  14. Add Sugar Mixture and Milk: Gradually add the powdered sugar/strawberry powder mixture, vanilla bean paste, and milk in two parts, beating well after each addition until creamy and smooth. Optionally, add a tiny bit of red food coloring for a brighter pink hue.
  15. Final Buttercream Mix: Scrape down the bowl again and mix the buttercream for 2 more minutes on low speed to ensure smoothness.
  16. Assemble Cake—Layer 1: Place the first cooled cake layer onto your serving plate or cake turntable. Spread two large scoops of buttercream evenly over the layer using an offset spatula.
  17. Layer 2 and 3: Add the second cake layer on top and repeat the buttercream spreading. Then add the third layer and cover the entire cake with a thin crumb coat of buttercream.
  18. Chill Cake: Refrigerate the crumb-coated cake for 20 minutes to set the buttercream.
  19. Final Frosting: Remove the cake from the fridge and apply the remaining buttercream smoothly over the top and sides. Optionally, create a wavy pattern with the offset spatula for decoration.
  20. Decorate: Garnish the cake with fresh strawberries and lemon slices for a fresh and colorful finishing touch.

Notes

  • Room temperature ingredients (eggs, butter, sour cream, milk) help achieve a smooth batter and better rise.
  • Be careful not to overmix the batter once dry ingredients are added to maintain a tender crumb.
  • If you prefer a more intense strawberry flavor, increase the freeze-dried strawberry powder slightly.
  • The cake layers will stay light in color; avoid overbaking to prevent dryness.
  • The strawberry buttercream can be colored with a few drops of red food coloring if desired, but this is optional.
  • Use fresh, ripe strawberries for decoration for the best flavor and appearance.
  • If you don’t have a cake turntable, use a flat plate to assemble and decorate the cake.

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