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–+ servings
Strawberry Lemon Cake

Zesty Strawberry Lemon Cake for a Fresh Spring Celebration

This Strawberry Lemon Cake is a delightful blend of sweet strawberries and zesty lemons, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 3 cups All-Purpose Flour substitute with gluten-free flour blend for gluten-free option
  • 1 cup Cornstarch reduce flour slightly for similar effects
  • 2 teaspoons Baking Powder ensure freshness for best results
  • 1 te teaspoon Baking Soda ensure freshness for best results
  • 1 teaspoon Salt essential for taste
  • 1.5 cups Granulated Sugar honey or agave can replace it
  • 2 teaspoons Lemon Zest use organic lemons for better taste
  • 1 cup Butter can substitute with vegan butter for dairy-free option
  • 4 large Eggs for an egg-free version, use unsweetened applesauce
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil can replace with melted coconut oil
  • 1/2 cup Lemon Juice freshly squeezed is recommended
  • 2 teaspoons Vanilla Extract substitute with almond extract for a different profile
Buttercream Ingredients
  • 4 cups Powdered Sugar use a sugar substitute for a lower-sugar version
  • 1 cup Freeze-Dried Strawberry Powder fresh strawberries can replace, but alter texture
  • 1/2 cup Whole Milk substitute with almond milk for dairy-free version
Decoration
  • 1 cup Fresh Strawberries use seasonal fresh fruits for best taste
  • 1 lemon Lemon Slices for decoration and additional flavor

Equipment

  • Oven
  • Mixing bowls
  • Baking Pans
  • sifter
  • Mixer

Method
 

Baking Instructions
  1. Preheat the oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round baking pans.
  2. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
  3. Cream sugar and lemon zest for 2 minutes, then add butter and mix for 3 minutes. Add eggs two at a time.
  4. Gradually combine dry ingredients with wet ingredients, alternating with sour cream, vegetable oil, lemon juice, and vanilla.
  5. Divide batter among pans and bake for 20-23 minutes until a toothpick comes out clean.
  6. Cool layers in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Sift together powdered sugar and strawberry powder, then beat softened butter until creamy. Mix in sugar and milk until fluffy.
  8. Assemble cake by spreading buttercream between layers and lightly frosting the top and sides, then chill in the fridge for 20 minutes.
  9. Decorate with remaining frosting, fresh strawberries, and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best mixing results. Check leavening freshness before baking. Use a cake tester to check doneness. Freezer-friendly layers can be made in advance.

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