The Best Strawberry Lemon Cake: Super Easy to Make
If you're looking for a cake that’s the perfect mix of sweet, tangy, and utterly irresistible, this Strawberry Lemon Cake is the one you’ve been searching for.
Servings: 12 Slices
Calories: 380kcal
Ingredients
Lemon Cake Layers
- 2 ½ cups 315g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 1 ¾ cups 350g granulated sugar
- 4 large eggs at room temperature
- 2 tablespoons lemon zest
- ⅓ cup 80ml fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml whole milk, at room temperature
Strawberry Frosting
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g freeze-dried strawberries, powdered
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream adjust for consistency
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch or 9-inch round cake pans by greasing them and lining with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the butter and sugar together until fluffy and light.
- Introduce the eggs one at a time, making sure to blend thoroughly after each addition.
- Then, fold in the lemon zest and lemon juice. Alternately add the dry ingredients and milk to the butter mixture, starting with the dry ingredients. Mix gently until just combined to keep the batter light.
- Pour the batter evenly into the pans and bake for about 25 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
- For the frosting, beat the butter until smooth, then slowly add powdered sugar while mixing. Stir in freeze-dried strawberry powder, vanilla, and heavy cream until the frosting is light and fluffy.
- Once the cakes are cool, frost the first layer, place the second cake on top and frost the entire cake.
- You can smooth the frosting or leave it a little textured for a more rustic look. Slice and enjoy!
Notes
- Make sure to let the cakes cool properly before frosting them, or the frosting might melt.
- Don’t skip lining your pans with parchment paper, it helps the cake come out perfectly.
- Check your cakes with a toothpick before removing them from the oven to ensure they’re fully baked.