Name: Strawberry Lemon Cake Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 1 h 2 min
Cuisine: American
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

Jump to Recipe· 4.3 from 299 reviews

There’s something truly magical about the combination of bright, zesty lemon and sweet, juicy strawberries in one delightful treat. This Strawberry Lemon Cake Recipe brings those flavors together in a soft, moist cake layered with luscious strawberry buttercream. Every bite offers a perfect balance of tangy freshness and creamy sweetness, making it an absolute favorite for celebrations or simply treating yourself on a sunny afternoon. I can’t wait to share this recipe with you, as it’s one of those cakes that not only tastes incredible but also looks stunning on the table!

Ingredients You’ll Need

The image shows a three-layer cake with light yellow sponge layers separated by thin layers of light pink frosting. The outside of the cake is fully covered in smooth light pink frosting. The top edge of the cake is decorated with alternating slices of bright red strawberries and thin lemon wedges with pale yellow skin and translucent flesh. One slice of the cake is slightly pulled out, revealing the inside layers. The cake sits on a white marbled surface, and some lemon wedges are scattered in the background. photo taken with an iphone --ar 4:5 --v 7

Preparing this cake is a breeze because it calls for simple, essential ingredients that each play a crucial role in creating that dreamy texture and vibrant flavor. From the flour that forms the soft crumb to the fresh lemon zest adding brightness, every component works harmoniously.

All-purpose flour (340 g): Forms the structure of your cake, ensuring a tender crumb.
Cornstarch (2 tbsp): Helps keep the cake light and soft by reducing gluten formation.
Baking powder, baking soda, salt (3/4 tsp each): These leavening agents deflate the batter just right, giving you a perfect rise.
Granulated sugar (300 g): Sweetens the cake and works perfectly with the lemon zest to enhance flavor.
Lemon zest from one large lemon: Bursts of citrusy aroma infuse every bite with freshness.
Butter (180 g room temperature): Adds richness and moisture to the cake layers.
Large eggs (4, room temperature): Bind everything together while helping with structure and moisture.
Sour cream (240 g, room temperature): Gives the cake a tender crumb and slight tanginess that balances the sweetness.
Vegetable oil (60 g): Keeps the cake extra moist and tender.
Lemon juice (2 tbsp): Boosts the lemon flavor and delicately cuts through the sweetness.
Vanilla extract (2 tsp): Round out the flavors with a warm, aromatic note.
Butter for buttercream (400 g, room temperature): The creamy base of the strawberry frosting.
Powdered sugar (660 g): Sweetens and thickens the frosting to perfection.
Freeze dried strawberry powder (2 tbsp): Provides an intense strawberry flavor and natural pink color without added liquid.
Additional vanilla extract for frosting (2 tsp): Enhances the sweet, fruity taste.
Whole milk (2-3 tbsp, room temperature): Helps smooth out the buttercream to a spreadable consistency.
Fresh strawberries and lemon slices: For decorating and adding that fresh burst of color and flavor on top.

How to Make Strawberry Lemon Cake Recipe

Step 1: Preparing Your Cake Layers

Start by preheating your oven to 170ºC (340ºF) and greasing your three 8-inch cake pans with parchment paper to ensure easy release later. This step sets the stage for perfectly baked layers.

Step 2: Combine Dry Ingredients

Sift together your all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting not only mixes these ingredients but also aerates the flour mixture, which helps keep your cake light and fluffy.

Step 3: Cream Sugar and Lemon Zest

In a large bowl, rub the granulated sugar with the lemon zest using your fingertips until the mixture looks like wet sand and fills the air with citrus fragrance. This technique releases all the oils from the zest, which infuses the cake with vibrant lemon flavor right from the start.

Step 4: Mix in Butter and Eggs

Add your room temperature butter to the sugar and lemon zest and beat on high speed for 3 minutes until light and fluffy. Then incorporate the eggs two at a time on low speed, ensuring each addition combines fully before adding more. This slow mixing prevents the batter from curdling and ensures a smooth texture.

Step 5: Alternate Adding Dry Ingredients and Wet Ingredients

Begin adding half of your sifted dry ingredients on low speed, mixing just until combined. Follow with the sour cream, vegetable oil, lemon juice, and vanilla extract, then mix again before folding in the remaining dry ingredients. The gentle folding at the end is crucial to avoid overmixing, preserving a tender crumb in your cake.

Step 6: Baking the Cake Layers

Divide the batter evenly into your prepared pans and bake for 20-23 minutes. The cakes won’t brown much, but they’re done when a tester inserted in the center comes out clean. Let them cool in their pans for 10 minutes, then transfer to a cooling rack to cool completely—this cooling prevents the buttercream from melting when applied later.

Step 7: Making the Strawberry Buttercream

Sift together powdered sugar and freeze-dried strawberry powder to create a beautifully flavored pink dust. Beat the butter on medium-high speed for 4 minutes until creamy, then scrape down the bowl and mix for two more minutes. Gradually add the strawberry sugar mixture, vanilla, and milk in two parts, whipping well after each for that perfect fluffy texture. Optionally, add a little red food coloring for a brighter pink—it’s your canvas!

Step 8: Assembling the Cake

Place your first cake layer on your serving plate or turntable. Using an offset spatula, spread two generous scoops of strawberry buttercream evenly over the surface. Repeat the layering with the next cake layer and more buttercream, placing the third cake layer on top. Apply a thin crumb coat all over the cake to lock in crumbs, then refrigerate for 20 minutes. Finish by covering the cake with the remaining buttercream in an even, smooth layer. Create a wavy pattern with the spatula if you want to add a bit of rustic charm.

How to Serve Strawberry Lemon Cake Recipe

A slice of three-layer light yellow cake with soft, moist texture is placed on a white plate. Between each cake layer is a thin layer of smooth light pink frosting, which also covers the outside edges of the slice. On the left side of the slice, a halved bright red strawberry with green leaves is nestled against the frosting. The white marbled surface holds scattered small crumbs and bits of strawberry nearby. In the background, parts of two white containers and slightly blurred light pink strawberry halves are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cake with fresh strawberries and lemon slices for a natural, eye-catching decoration that adds fresh, juicy bursts and zesty brightness. The colors pop brilliantly against the soft pink frosting, making your strawberry lemon cake recipe truly irresistible.

Side Dishes

This cake loves company! Serve with a light dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy and sweet flavors. A delicate cup of chamomile or green tea also pairs beautifully, cutting through some sweetness while enhancing the lemony notes.

Creative Ways to Present

For a whimsical presentation, frost the cake edges with crushed freeze-dried strawberries for an extra pop of color and texture. You can also pipe buttercream rosettes around the edges topped with halved strawberries. For a special event, place small edible flowers or mint leaves alongside lemon slices for a fresh, elegant look.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator. The buttercream maintains its luscious texture for up to 4 days, and the flavors actually meld together beautifully overnight, making each slice even better the next day.

Freezing

If you want to freeze your Strawberry Lemon Cake Recipe, wrap the cake layers separately in plastic wrap and aluminum foil before placing them in the freezer. Freeze up to 2 months. Thaw fully in the refrigerator before assembling and frosting for the best results.

Reheating

Because this cake is best served chilled or at room temperature, avoid microwaving the whole cake. If you prefer a slightly softer texture, leave slices out at room temperature for 30 minutes before serving. This brings out the full flavor of both the cake and the buttercream.

FAQs

Can I use fresh strawberries in the buttercream?

Fresh strawberries add delicious flavor but contain too much moisture for a stable buttercream. Using freeze-dried strawberry powder keeps your frosting light, fluffy, and less likely to separate.

Why is lemon zest important in this recipe?

Lemon zest contains flavorful oils that are far more aromatic than lemon juice alone, giving your cake a fresh, vibrant lemon flavor throughout rather than just a citrus hint.

Can I make this cake dairy-free?

You can substitute butter with a dairy-free alternative and use coconut yogurt instead of sour cream. However, keep in mind the flavor and texture might change slightly, though it will still be delicious.

What if I don’t have freeze-dried strawberry powder?

You can blend freeze-dried strawberries into a fine powder yourself or substitute with strawberry jam beaten into the buttercream, but this may affect texture and color.

Is this cake suitable for big celebrations?

Absolutely! Its beautiful presentation and balanced flavors make the Strawberry Lemon Cake Recipe perfect for birthdays, showers, or any joyful gathering where you want to impress.

Final Thoughts

This Strawberry Lemon Cake Recipe truly shines as a bright, flavorful, and moist cake that’s as fun to make as it is to eat. I hope you’ll find as much joy in baking and sharing it as I do. Whether it’s a special occasion or a lovely weekend treat, this cake never fails to bring smiles and happiness around the table. Give it a try—you won’t regret it!