Description

Indulge in the delightful flavors of this Strawberry Lemon Cake, a perfect treat for spring and summer gatherings. This moist lemon cake is layered with creamy strawberry buttercream, creating a refreshing dessert that will impress at any celebration. Whether you’re hosting a birthday party or enjoying an afternoon picnic, this cake is sure to be a crowd-pleaser. With its bright citrus notes and fresh fruit appeal, every bite offers an unforgettable experience.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C) and prepare two round cake pans.
In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt; set aside.
In another bowl, cream together butter, sugar, and lemon zest until fluffy.
Add eggs one at a time, then mix in sour cream, oil, lemon juice, and vanilla until combined.
Gradually fold dry ingredients into the wet mixture until just combined.
Divide batter between pans and bake for 22 minutes or until a toothpick comes out clean.
Let cakes cool before frosting with strawberry buttercream made from butter, powdered sugar, freeze-dried strawberry powder, vanilla extract, and milk.

Prep Time: 40 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 883
Sugar: 78g
Sodium: 320mg
Fat: 50g
Saturated Fat: 31g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 106g
Fiber: 1g
Protein: 6g
Cholesterol: 164mg