Strawberry Lemon Cake
User Reviews
5
Strawberry Lemon Cake
Description
This Strawberry Lemon Cake combines a softly textured cake batter enriched with butter, sugar, eggs, vanilla, buttermilk, lemon zest, and juice. Baking powder and soda ensure the cake rises well, resulting in a tender crumb and subtle lemon flavor throughout. The batter is mixed carefully to incorporate alternating portions of dry and wet ingredients, ensuring smoothness without overmixing.
The frosting incorporates softened butter with powdered sugar and freeze-dried strawberry powder for natural fruit flavor and color, enhanced by strawberry jam. This topping adds a fresh strawberry note and sweetness that contrasts the bright citrus cake. Garnishes with fresh strawberries and lemon slices lend visual appeal and additional flavor highlights.
Store this cake in an airtight container in the refrigerator, consuming within four days for freshness. Before serving, slices can be brought to room temperature for a softer texture. Using freeze dried strawberries in the frosting boosts color and taste naturally. Optional yellow food coloring can enhance the cake's lemon hue but is not required.
Ingredients
For the cake
- 1 cup butter softened, unsalted
- 2 cups granulated sugar
- 4 large egg
- ⅓ cup lemon zest, grated
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup lemon juice
- ¾ cup buttermilk
- 1½ teaspoons vanilla extract
- cooking spray
For the toppings
- 1 cup freeze dried strawberries
- 1 cup butter softened, unsalted
- 1½ teaspoon vanilla extract
- 3½ cups powdered sugar
- 2 tablespoons milk
- ¾ cup strawberry jam
- strawberries fresh strawberries, lemon slices for garnish
- lemon fresh strawberries, lemon slices for garnish
Instructions
For the cake
- Preheat the oven to 350F. Coat a 9x13” cake pan with cooking spray then line it with parchment paper.
- Add the butter and granulated sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed for a 3-4 minutes or until smooth and creamy.
- Add the eggs one by one, beating to combine after each addition. Add the lemon zest and beat until combined.
- Sift the flour, baking powder, baking soda and salt together in a separate bowl.
- Add the lemon juice, buttermilk and vanilla to another bowl, and stir to combine.
- Add 1/3 of the dry ingredients to the butter and sugar mixture in the mixer. Mix until just combined, then add 1/2 of the wet ingredients. Mix again, and repeat the process with 1/3 of the dry ingredients, and the other 1/2 of the wet ingredients. Add the final 1/3 of the dry ingredients, and mix just until you have a smooth batter.
- Transfer the batter to your prepared cake pan and bake for 30-35 minutes, or until a skewer poked into the center of the cake comes out clean.
- Leave the cake in the pan for about 15 minutes before releasing the cake from the pan onto a wire rack to cool completely.
For the toppings
- Add the freeze dried strawberries to the bowl of a small food processor or spice blender and blend into a powder.
- Add the butter to the bowl of your stand mixer. Beat on medium speed with the paddle attachment fitted until smooth and creamy.
- Sift in the powdered sugar, then add the vanilla extract and milk. Beat until combined.
- Sift in the strawberry powder and mix on a medium speed for another 5 minutes until super fluffy. The consistency of the frosting should be thick enough to hold its shape, but smooth enough to spread easily. If it’s too thick, add a little more milk. If it’s too runny, add some more powdered sugar.
- Spread the strawberry jam all over the top of the cake.
- Dollop the frosting on top and spread out into a smooth, even layer with an offset spatula.
- Slice into 15 squares. Top with some extra sliced strawberry and lemon if desired, then serve.
Notes
- Store the cake in an airtight container in the fridge and consume within four days for best freshness.
- Bring individual slices to room temperature about 30 minutes before serving for softer texture and flavor.
- Freeze dried strawberries provide vibrant color and intense flavor to the frosting and are commonly found with dried fruit in stores.
- You may add a few drops of yellow food coloring to the cake batter to brighten the lemon color if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 110mg | 5% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 199mg | 221% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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