Description
A delightful Strawberry Lemon Cake that combines the sweetness of strawberries with the tanginess of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting by beating the softened butter until creamy.
- Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until smooth.
- Stir in the pureed strawberries until well combined.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake. Decorate with additional fresh strawberries if desired.
Notes
- For a lighter cake, substitute half of the butter with unsweetened applesauce.
- You can also add a layer of lemon curd between the cake layers for an extra burst of flavor.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg