Description
Luscious strawberry lemon cake whisks summer’s sweetest flavors into a delightful dessert that dances between tangy and sweet. Rich layers of zesty citrus and ripe strawberries invite you to savor each heavenly bite of this irresistible treat.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
- 1 cup diced fresh strawberries (tossed in 1 tablespoon flour to prevent sinking)
Leavening and Seasoning Ingredients:
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon lemon zest (about 2 lemons)
- 0.5 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3.5 cups powdered sugar
- 0.25 cup fresh strawberry puree (blended strawberries, strained to remove seeds if desired)
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
- Fresh sliced strawberries
- Lemon zest
- Whipped cream
Instructions
- Craft the foundational cake mixture by blending dry ingredients in a medium mixing vessel, ensuring even distribution of flour, lemon-friendly leavening agents, and seasoning crystals.
- In a spacious mixing bowl, cream butter and sugar until the texture transforms into a light, airy consistency, developing a pale and voluminous texture.
- Incorporate eggs individually, thoroughly integrating each before adding the next, then fold in aromatic lemon essence and citrus zest to enhance the flavor profile.
- Gradually introduce the powdery mixture and buttermilk to the wet ingredients, alternating between the two while maintaining a gentle stirring technique to preserve the batter’s delicate structure.
- Tenderly fold diced strawberries throughout the mixture, ensuring even distribution without compromising the batter’s airiness.
- Prepare circular baking vessels by coating with protective parchment and lightly greasing to prevent potential adhesion.
- Distribute the fragrant batter evenly between the prepared pans, creating symmetrical layers for consistent baking.
- Position the pans in a preheated thermal environment set at 350 degrees Fahrenheit, allowing the cakes to transform for approximately 30 minutes until a probing utensil emerges cleanly.
- Allow the baked layers to rest briefly within their vessels, then transfer to a cooling platform to reach ambient temperature.
- Construct the vibrant frosting by whipping cream cheese and butter until achieving a silky, uniform consistency.
- Gradually integrate powdered sweetener, creating a luxurious, cloud-like mixture that holds its shape beautifully.
- Infuse the frosting with concentrated strawberry essence, bright citrus notes, and aromatic vanilla extract.
- Assemble the cake by positioning the initial layer on a decorative serving platform, spreading a generous frosting layer.
- Carefully position the second cake layer, enrobing the entire creation with the remaining strawberry-lemon frosting.
- Embellish with fresh strawberry segments, delicate lemon zest curls, or optional billowy whipped cream for a stunning presentation.
Notes
- Gently fold strawberries into the batter at the last moment to prevent color bleeding and maintain their texture throughout the cake.
- Room temperature ingredients ensure smoother mixing and a more even cake texture, so take butter, eggs, and buttermilk out 30 minutes before baking.
- Strain excess liquid from strawberry puree to prevent frosting from becoming too runny and maintain the perfect spreading consistency.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra teaspoon of baking powder to maintain lightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg