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Strawberry Lemonade Cake

Refreshing Strawberry Lemonade Cake for Summer Bliss

A delightful Strawberry Lemonade Cake that combines fresh strawberries and zesty lemon flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 2.5 teaspoons baking powder Ensure freshness for best results.
  • 0.5 teaspoon baking soda Balances acidity.
  • 0.5 teaspoon salt Elevates flavor.
  • 1 cup unsalted butter Can substitute with vegan butter.
  • 1.75 cups granulated sugar Coconut sugar can be used as a healthier option.
  • 4 large eggs Must be at room temperature.
  • 1 tablespoon lemon zest Infuses fresh citrus flavor.
  • 0.33 cup fresh lemon juice Adds brightness.
  • 0.5 cup milk Almond or oat milk for non-dairy option.
  • 0.5 cup sour cream Greek yogurt can lighten texture.
  • 0.67 cup finely chopped fresh strawberries Use thawed frozen strawberries if necessary.
  • 1 teaspoon vanilla extract
For the Buttercream
  • 1 cup unsalted butter Room temperature for best results.
  • 4 cups powdered sugar Sifted for smooth frosting.
  • 2 tablespoons lemon zest Adds freshness to buttercream.
  • 0.25 cup fresh lemon juice
  • 2-3 tablespoons heavy cream or milk Adjusts consistency.
  • 0.25 teaspoon salt Balances sweetness.
For Garnish
  • 1 cup fresh strawberries, halved For decoration.
  • 1 lemon slices or zest curls Enhances presentation.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • spatula
  • measuring cups
  • measuring spoons
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Use a hand mixer to cream together butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs, lemon zest, lemon juice, milk, sour cream, and vanilla to the creamed mixture. Mix until smooth.
  5. Gradually add the dry ingredients to the wet, mixing on low until just combined.
  6. Gently fold in chopped strawberries into the batter.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, beat butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, salt, and adjust consistency with cream or milk.
  10. Assemble the cake by layering with buttercream and decorating with strawberries and lemon curls.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Cake can be turned into cupcakes or made with raspberries for a twist. Store in an airtight container for maximum freshness.

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