Introduction

This Strawberry Lemon Cake combines bright, zesty lemon flavors with sweet strawberry buttercream for a delightful treat. Soft, moist layers paired with a creamy, fruity frosting make it perfect for any celebration or a special dessert.

A three-layer round cake sits on a white plate over a white marbled surface, each layer of light yellow sponge separated by a thin spread of pale pink frosting. The entire cake is covered smoothly with the same pale pink frosting, with gentle swirling texture on top. Fresh strawberry halves with green leaves and thin lemon slices alternate as decoration around the edge of the top layer. One slice has been cut and slightly pulled out, showing the even layers inside. Some lemon and strawberry pieces are scattered on the surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

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, for buttercream)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract (for buttercream)
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) for a conventional oven. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture resembles wet sand, releasing the lemon flavor.
Step 4: Add the room temperature butter to the sugar and lemon zest mixture. Beat on high speed for 3 minutes until well combined and fluffy.
Step 5: Add the eggs two at a time, mixing on low speed until fully incorporated after each addition.
Step 6: Add half of the sifted dry ingredients to the batter, mixing on low speed until just combined.
Step 7: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until just combined, then add the remaining half of the dry ingredients and mix until combined.
Step 8: Gently fold the batter with a rubber spatula to ensure all ingredients are fully combined without overmixing.
Step 9: Divide the batter evenly into the prepared pans. Bake for 20-23 minutes or until a cake tester inserted in the center comes out clean. The cakes should remain light in color and not brown.
Step 10: Let the cakes cool on a wire rack for 10 minutes, then carefully remove them from the pans and allow them to cool completely.
Step 11: For the strawberry buttercream, sift together the powdered sugar and freeze dried strawberry powder. Set aside.
Step 12: Beat the butter in a stand mixer with the paddle attachment or with a hand mixer at medium-high speed for 4 minutes. Scrape down the sides and beat for an additional 2 minutes.
Step 13: Add the powdered sugar/strawberry powder mixture, vanilla extract, and milk in two additions, whipping well after each until fully incorporated. Optionally, add a small amount of red food coloring for a brighter pink hue.
Step 14: Scrape down the bowl sides again and mix on low speed for 2 more minutes to finish the buttercream.
Step 15: To assemble, place one cake layer on a serving plate or turntable. Spread two generous scoops of buttercream evenly over the layer with an offset spatula.
Step 16: Repeat with the second layer, then place the final layer on top. Apply a thin crumb coat of buttercream over the entire cake and chill in the fridge for 20 minutes to set.
Step 17: After chilling, spread the remaining buttercream evenly over the cake. For a decorative touch, create wavy patterns using an offset spatula.
Step 18: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the lemon juice.
Freeze dried strawberry powder can be found online or in specialty stores, or substitute with fresh strawberry puree, reducing the powdered sugar slightly.
If you prefer a lighter frosting, fold some whipped cream into the buttercream just before assembling the cake.
Use a serrated knife to level cake layers evenly for a more polished final look.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Before serving, allow the cake to come to room temperature for about 30 minutes to soften the frosting. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

The image shows a three-layer cake with soft pink frosting very smoothly spread all over the top and sides. Each layer of the cake is light yellow with thin layers of the same pink frosting between them. On top, there are alternating slices of fresh red strawberries and bright yellow lemon wedges arranged in a circle around the edge. A slice of cake has been cut and slightly pulled out, showing the inside layers clearly. The cake sits on a white plate on a white marbled surface, and in the background, there are blurred white plates stacked with more strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a dairy-free margarine and use a plant-based yogurt instead of sour cream. Adjust the frosting by using a dairy-free butter alternative and milk substitute. Keep in mind the flavor and texture may vary slightly.

How do I prevent the cake from drying out?

Make sure not to overbake the cake; check for doneness with a toothpick or cake tester around the 20-minute mark. Also, storing the cake properly wrapped and refrigerated helps maintain moisture.