STRAWBERRY LEMON CAKE
This Strawberry Lemon Cake is soft, zesty, and bursting with fresh strawberry flavour. Layered with tangy lemon frosting, it’s a refreshing, fruity dessert perfect for spring celebrations, birthdays, or any time you crave something bright and sweet.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 cup milk
- ½ cup finely chopped fresh strawberries
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup pureed strawberries
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt.
- Make Batter: In another bowl, beat butter and sugar until fluffy. Add eggs, lemon zest, and juice. Gradually add dry ingredients, alternating with milk. Stir in chopped strawberries.
- Bake: Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare Frosting: Beat butter until creamy. Add powdered sugar, lemon juice, zest, and strawberry puree until smooth and fluffy.
- Assemble: Spread frosting between layers and over the top and sides. Decorate with fresh strawberries and lemon slices.
Notes
- Make Ahead: Bake the cake layers a day before and frost before serving.
- Variations: Add a layer of strawberry jam between the cakes for extra fruitiness.
- Serving Suggestions: Serve chilled with a dollop of whipped cream or fresh berries.
- Storage: Store in the fridge for up to 4 days or freeze unfrosted layers for up to 2 months.