Baking can be a wonderful way to unwind after a busy day or to bring a touch of sweetness to a weekend gathering. This cake offers a delightful balance of tart lemon and sweet strawberries, creating a comforting dessert perfect for many occasions. Whether you’re enjoying it alongside morning coffee, serving it at a family meal, or simply savoring a slice during quiet moments, this Strawberry Lemon Cake provides both simplicity and comfort—a practical treat to share and enjoy.
Why You’ll Love This Recipe Strawberry Lemon Cake
This recipe combines ease and reliability, making it a great choice for home bakers. The cake’s comforting flavors bring together the brightness of lemon and the sweetness of strawberries, creating a balanced taste. It’s a practical option for any day, fitting well into both casual and celebratory moments. The Strawberry Lemon Cake brings a touch of joy that fits effortlessly into your everyday life.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cake pans
- Cooling rack
Ingredients
- 340 g all-purpose flour (structure)
- 2 tablespoon cornstarch (softness)
- ¾ teaspoon baking powder (leavening)
- ¾ teaspoon baking soda (leavening)
- ¾ teaspoon salt (balance)
- 300 g granulated sugar (sweetness)
- Zest of one large organic lemon or two small (flavor)
- 180 g butter (room temperature) (richness)
- 4 large eggs (room temperature) (structure)
- 240 g sour cream (room temperature) (moisture)
- 60 g vegetable oil (e.g., canola oil) (moisture)
- 2 tablespoon lemon juice (tartness)
- 2 teaspoon vanilla extract (flavor)
- 400 g butter (room temperature) (richness)
- 660 g powdered sugar (sweetness)
- 2 tablespoon freeze-dried strawberry powder (color and flavor)
- 2 teaspoon vanilla extract (flavor)
- 2-3 tablespoon whole milk (room temperature) (consistency)
- Fresh strawberries (for decoration) (aesthetic)
- Lemon slices (for decoration) (aesthetic)
How to Make Strawberry Lemon Cake
Step 1. Begin by preheating your oven to a temperature suited for baking, usually around 350°F. Prepare two 9-inch round cake pans by greasing them lightly. Using non-stick spray or butter will help the cakes release easily once baked.
Step 2. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended and set them aside to ensure an even distribution of the leavening agents throughout the cake.
Step 3. In another bowl, cream together the granulated sugar and room temperature butter using an electric mixer until the mixture is light and fluffy. This process aerates the batter, providing structure and achieving a pleasant texture in the finished cake.
Step 4. Incorporate the eggs one at a time, mixing well after each addition. This ensures that the eggs blend thoroughly with the sugar and butter, leading to a cohesive batter. The mixture will appear creamy and slightly thicker at this point.
Step 5. Add the sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract to the butter and egg mixture. Mix until everything is smoothly combined. The addition of sour cream contributes to moisture, making the cake tender.
Step 6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated. Be cautious not to overmix, as this can affect the cake’s texture. Look for a homogenous batter without visible dry flour.
Step 7. Divide the batter evenly between the prepared cake pans. Use a spatula or spoon to smooth the tops gently to ensure even baking. The batter should fill each pan about halfway to allow for rising.
Step 8. Place the pans in the oven and bake until the cakes are golden brown and a toothpick inserted into the center comes out clean. Keeping an eye on them enables you to catch the perfect moment of doneness, avoiding any overbaking.
Step 9. After baking, let the cakes cool in the pans for a bit before transferring them to a cooling rack. Allowing them to cool slightly helps prevent breakage. Once fully cooled, the cakes will be easier to handle for frosting.
Step 10. For the frosting, beat the softened butter in a bowl until creamy. Then gradually add the powdered sugar, mixing until the consistency is smooth. The end result should spread easily but hold its shape well.
Step 11. Add the freeze-dried strawberry powder, vanilla extract, and enough milk to achieve a spreadable consistency. Mix everything together until thoroughly combined, ensuring the frosting has an even pink hue and delightful flavor.
Step 12. To frost the cakes, place one layer on a serving platter, spread a layer of frosting evenly on top, and add the second cake layer. Coat the entire cake with the remaining frosting, smoothing it to your preference.
Step 13. Finally, decorate the cake with fresh strawberries and lemon slices for a visually appealing touch. This not only adds flavor but also elevates the appearance of your dessert.
Serving Suggestions
This Strawberry Lemon Cake can be enjoyed at various times during the day. It makes a lovely addition to breakfast, perhaps alongside coffee or tea. For snacks, a slice can satisfy a sweet craving. It also serves well as a dessert for family meals or gatherings, bringing everyone together. Leftovers can be stored and are just as delightful enjoyed the next day, making it a flexible choice for any occasion.
Pro Tips for Best Results
- Use room temperature ingredients for a smoother batter.
- Avoid overmixing the batter to maintain a light texture.
- Allow cakes to cool completely before frosting to prevent melting.
- Adjust lemon juice and zest according to your taste preference, keeping the balance in mind.
- Store any leftover frosting separately for future use.
- Experiment with the decoration for special occasions using seasonal fruits.
Common Mistakes to Avoid
One mistake is using cold ingredients, as they can result in a lumpy batter. Always bring eggs, butter, and sour cream to room temperature before starting. Overmixing the batter can cause the cake to be dense and tough, so mix until just combined. Skipping greasing the pans can lead to sticking, which makes for a challenging release. Not cooling the cakes fully before frosting can result in melting, so ensure they’re cool. Lastly, forgetting to check for doneness can lead to overbaking; use a toothpick to test for moist crumbs.
Variations & Substitutions
You might consider adding a layer of lemon curd between the cake layers for an extra citrus boost. For those looking to reduce sugar, using a sugar substitute in the frosting can create a lighter version. You can also play around with different fruits, like raspberries or blueberries, for variations in flavor and color. Changing the frosting to a cream cheese blend would add a tangy profile that complements the cake nicely.
Storage & Reheating
Store the Strawberry Lemon Cake at room temperature for up to 2 days in an airtight container. To extend freshness, refrigerate it for up to a week. If freezing is needed, wrap the cake tightly in plastic wrap and aluminum foil; it can last for about 2-3 months. For best results, thaw in the refrigerator overnight and allow it to come to room temperature before serving, which helps maintain its texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in the refrigerator. Just be sure to wrap them well so they don’t dry out. Frost the cake on the day you plan to serve it for the best freshness.
How long does it last in the fridge?
When stored in an airtight container, this cake can last up to a week in the refrigerator. The flavors will continue to meld, making each slice even more enjoyable.
Can I freeze this recipe?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, and they will stay fresh for up to 3 months. Frosting can be frozen separately as well, and both should be thawed in the refrigerator before use.
What can I substitute for one ingredient?
In a pinch, you can use Greek yogurt instead of sour cream for a similar texture and moisture level. It will add a slight tang, which complements the lemon nicely.
Why didn’t my recipe turn out as expected?
Common issues include using incorrect ingredient temperatures or not measuring accurately. Ensure ingredients are at room temperature, and always measure dry ingredients with proper techniques for the best results.
Final Thoughts
Making this Strawberry Lemon Cake is a straightforward process that yields rewarding results. The balance of flavors and textures makes it a delightful treat for any occasion. As you enjoy each slice, the familiarity of this recipe invites comfort and simplicity into your busy life. The care taken in preparation transforms into a cake that not only tastes inviting but brings warmth to every gathering.
Strawberry Lemon Cake
Ingredients
Cake Ingredients
- 340 g all-purpose flour structure
- 2 tablespoon cornstarch softness
- ¾ teaspoon baking powder leavening
- ¾ teaspoon baking soda leavening
- ¾ teaspoon salt balance
- 300 g granulated sugar sweetness
- 180 g butter room temperature, richness
- 4 large eggs room temperature, structure
- 240 g sour cream room temperature, moisture
- 60 g vegetable oil e.g., canola oil, moisture
- 2 tablespoon lemon juice tartness
- 2 teaspoon vanilla extract flavor
Frosting Ingredients
- 400 g butter room temperature, richness
- 660 g powdered sugar sweetness
- 2 tablespoon freeze-dried strawberry powder color and flavor
- 2 teaspoon vanilla extract flavor
- 2-3 tablespoon whole milk room temperature, consistency
Decoration
- to taste Fresh strawberries for decoration, aesthetic
- to taste Lemon slices for decoration, aesthetic
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, cream together the granulated sugar and room temperature butter until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, mixing just until incorporated.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake until golden brown and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for a few minutes, then transfer to a cooling rack to cool completely.
Frosting
- Beat the softened butter until creamy, then gradually add the powdered sugar until smooth.
- Add freeze-dried strawberry powder, vanilla extract, and enough milk to reach a spreadable consistency.
Assembly
- Place one cake layer on a serving platter, spread a layer of frosting on top, and then add the second layer.
- Coat the entire cake with the remaining frosting and smooth to preference.
- Decorate with fresh strawberries and lemon slices.