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–+ servings
Strawberry Lemon Cake

Deliciously Light Strawberry Lemon Cake for Summer Celebrations

This Strawberry Lemon Cake features moist lemon layers and strawberry buttercream, perfect for warm-weather gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with a gluten-free baking blend
  • 1 cup Cornstarch Essential for achieving fluffiness
  • 1 tbsp Baking Powder Leavening agent
  • 1 tsp Baking Soda Leavening agent
  • 1/2 tsp Salt Balances sweetness
  • 1 cup Granulated Sugar Sweetens the cake
  • 2 tbsp Lemon Zest Use organic lemons for best flavor
  • 1/2 cup Butter Room temperature; can swap with vegan option
  • 3 large Eggs Room temperature; can substitute with flax eggs
  • 1 cup Sour Cream Room temperature; Greek yogurt also works
  • 1/2 cup Vegetable Oil Can use melted coconut oil
  • 1/4 cup Lemon Juice Freshly squeezed preferred
  • 1 tsp Vanilla Extract Opt for pure for best flavor
For the Buttercream Frosting
  • 1/2 cup Butter Room temperature
  • 4 cups Powdered Sugar Ensure sifted to prevent lumps
  • 1/4 cup Freeze-Dried Strawberry Powder Can use fresh strawberries, may alter texture
  • 2 tbsp Whole Milk Room temperature; can use alternative milk
For Decoration
  • 1 cup Fresh Strawberries For garnish
  • 1 medium Lemon Sliced for garnish

Equipment

  • oven
  • Mixing bowls
  • Cake pans
  • electric mixer
  • sifter
  • Cooling Rack

Method
 

Step‑by‑Step Instructions for Strawberry Lemon Cake
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) cake pans by lining them with parchment and greasing the sides.
  2. Sift together flour, cornstarch, baking powder, baking soda, and salt in a large bowl.
  3. Combine sugar and lemon zest in a bowl, rub together, then add butter and beat for 3 minutes until fluffy.
  4. Add eggs to the butter mixture two at a time, beating well after each addition.
  5. Gradually mix dry ingredients into wet, then add sour cream, vegetable oil, lemon juice, and vanilla, mixing until just combined.
  6. Divide batter into pans and bake for 20-23 minutes or until a cake tester comes out clean.
  7. Let cakes cool for 10 minutes in the pans before transferring to a cooling rack.
  8. Beat together powdered sugar and strawberry powder; beat butter until fluffy, then add sugar mixture and milk until smooth.
  9. Assemble the cake by spreading frosting between layers and covering the entire cake with a crumb coat, then chill briefly.
  10. Decorate the top with fresh strawberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for the best texture. Don’t overmix the batter to avoid a dense cake. Fresh ingredients yield the best flavors.

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