Description
Strawberry Lemon Cake is a vibrant, fruity dessert that blends juicy strawberries with zesty lemon in a moist, tender cake. Topped with lemon buttercream or whipped cream, it’s a perfect treat for spring and summer occasions, bursting with fresh flavor and cheerful color.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil or melted unsalted butter
- 2 tsp vanilla extract
- 1 1/2 cups diced fresh or frozen (thawed and drained) strawberries
- Optional: 1/4 cup strawberry jam (for layering)
- Optional: Lemon buttercream or whipped cream frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy.
- Add oil, lemon zest, lemon juice, and vanilla extract. Mix to combine.
- Alternate adding dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with lemon buttercream or whipped cream and garnish with fresh strawberries or lemon slices, if desired.
Notes
Toss strawberries in flour before folding into the batter to prevent sinking.Use Greek yogurt or sour cream as a substitute for buttermilk for extra moisture.Frosting options: lemon buttercream, cream cheese frosting, or whipped cream.To make cupcakes, bake for 18–20 minutes.Freeze unfrosted layers for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
