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Strawberry Lemon Cake Recipe

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4.3 from 299 reviews

  • Author: Amina
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This delightful Strawberry Lemon Cake combines zesty lemon flavor with sweet strawberry buttercream frosting for a refreshing and moist layered cake that serves 12. Perfectly balanced with fresh lemon zest, juice, and tangy sour cream in the batter, then frosted with a creamy strawberry-infused buttercream, it is an elegant dessert for any occasion.

Ingredients

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 extract

Strawberry Buttercream

  • 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

Instructions

  1. Preheat oven and prepare pans: Preheat your conventional oven to 170ºC (340ºF). Line three 20 cm (8-inch) baking pans with parchment paper to prevent sticking.
  2. Sift dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream sugar and lemon zest with butter: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together until the mixture resembles wet sand, releasing the lemon’s flavor. Add butter and beat on high speed for 3 minutes until fluffy.
  4. Add eggs: Add the eggs two at a time to the butter mixture, beating on low speed after each addition until combined.
  5. Mix in half dry ingredients: Add half of the sifted dry ingredients to the bowl and mix on low speed just until combined.
  6. Add wet ingredients: Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently until just combined.
  7. Add remaining dry ingredients: Incorporate the remaining dry ingredients and mix until just combined.
  8. Fold batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well incorporated without overmixing.
  9. Divide and bake: Evenly divide the batter into the prepared pans. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. The cakes should be light in color and not browned.
  10. Cool cake layers: Let the cakes cool on a wire rack. After about 10 minutes, gently remove them from pans and allow to cool completely.
  11. Prepare strawberry buttercream sugar: Sift powdered sugar with freeze dried strawberry powder and set aside.
  12. Cream butter: Using a stand mixer with paddle attachment or a hand mixer, beat butter on medium-high speed for 4 minutes until light and fluffy. Scrape down sides and beat for another 2 minutes.
  13. Add sugar mixture and milk: Add powdered sugar and strawberry powder in two additions along with vanilla extract and milk, whipping each addition fully before adding the next. Optionally, add a small amount of red food coloring for enhanced color.
  14. Final mix: Scrape down sides again and mix buttercream for 2 minutes on low speed until smooth.
  15. Assemble cake layers: Place one cake layer on your serving plate or turntable. Spread two large scoops of strawberry buttercream evenly with an offset spatula.
  16. Add next layers and crumb coat: Place the second cake layer on top and repeat spreading buttercream. Add the final cake layer and cover the entire cake with a thin crumb coat of frosting.
  17. Chill crumb coat: Refrigerate the cake for 20 minutes to set the crumb coat.
  18. Finish frosting: Apply the remaining buttercream evenly over the entire cake. Optionally create a wavy design using an offset spatula for a decorative touch.
  19. Decorate: Garnish the cake with fresh strawberries and lemon slices for a beautiful finish.

Notes

  • Make sure all your wet ingredients, including eggs, butter, sour cream, and milk, are at room temperature to ensure smooth mixing and better texture.
  • Do not overmix the batter after adding dry ingredients; folding gently keeps the cake tender.
  • The cake layers will remain light in color and won’t brown much; avoid overbaking.
  • Freeze dried strawberry powder in the buttercream adds natural strawberry flavor without adding moisture.
  • If desired, a bit of red food coloring can be added to the buttercream for a brighter pink color.
  • Using a turntable when assembling and frosting the cake makes decorating easier but is not essential.
  • Allow the crumb coat to chill thoroughly before applying final frosting for a smooth finish.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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