Strawberry Lemonade Cake
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Cuisine
American, International, Vegetarian
Strawberry Lemonade Cake
Description
The Strawberry Lemonade Cake features a batter enriched with room temperature butter, granulated sugar, and freshly grated lemon zest to brighten the flavor. Dry ingredients including flour, baking powder, baking soda, and salt are mixed separately, then combined with the wet ingredients such as eggs, lemon juice, and buttermilk. The inclusion of buttermilk contributes to a moist crumb and tender texture.
Sliced fresh strawberries fold into the batter, distributing bursts of sweetness and fruity moisture. The cake is baked in two 9-inch pans until a toothpick inserted comes out clean, ensuring an evenly baked tender interior.
The frosting is a strawberry buttercream made by creaming softened butter with powdered sugar, milk, and chopped fresh strawberries. This frosting adds a smooth, creamy layer with concentrated strawberry flavor, complementing the citrus notes from the cake. Together, they create a dessert suitable for spring or summer gatherings where fresh fruit and light citrus flavors are desired.
Ingredients
For the Cake:
- 1 cup butter at room temperature
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest fresh
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg large
- 1/3 cup lemon juice fresh, 1 cup
- 1 cup buttermilk
- 8-10 strawberry hulled and sliced, large
For the Strawberry Buttercream Frosting:
- 1 cup butter softened
- 5 cups powdered sugar
- 2 tablespoons milk whole
- 2-4 strawberry chopped, large
Instructions
- Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with baking spray.
- In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.
- In a separate bowl, mix together dry ingredients and set aside.
- With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and 1/2 cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
- Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.
- While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
- Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.
User Reviews
Overall Rating
4.6
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