Introduction

This Strawberry Lemon Cake offers a delightful balance of zesty lemon and sweet strawberry flavors wrapped in a tender, moist crumb. Perfect for spring gatherings or any celebration, its fresh fruit and vibrant buttercream make it as beautiful as it is delicious.

A three-layer sponge cake with light yellow sponge layers separated by thick, creamy pink frosting mixed with small strawberry pieces. The middle layer shows visible strawberry slices embedded in the pink cream. The top layer is covered with a smooth spread of pink frosting, adorned with four whole fresh strawberries placed in the center, and two lemon slices tucked behind the strawberries. The cake sits on a white cake stand against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g all-purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
300 g granulated sugar
Zest of one large organic lemon or two small
180 g butter (room temperature)
4 large eggs (room temperature)
240 g sour cream (room temperature)
60 g vegetable oil (e.g. canola oil)
2 tbsp lemon juice
2 tsp vanilla extract
400 g butter (room temperature) for buttercream
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract (for buttercream)
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat your oven to 170ºC (340ºF) using the conventional setting. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture resembles wet sand to release the zest’s flavor. Add the 180 g butter and beat on high speed for 3 minutes until creamy.
Step 4: Add eggs two at a time, mixing on low speed until combined after each addition.
Step 5: Add half of the dry ingredients to the mixture, mixing gently on low speed until just combined.
Step 6: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until evenly combined.
Step 7: Add the remaining dry ingredients and mix until just incorporated. Then use a rubber spatula to gently fold the batter for an even texture.
Step 8: Divide the batter evenly among the prepared pans and bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean. The cakes should remain light in color without browning.
Step 9: Allow the cakes to cool on a cooling rack for 10 minutes, then carefully remove them from the pans and cool completely.
Step 10: For the strawberry buttercream, sift the powdered sugar and freeze dried strawberry powder together and set aside.
Step 11: Beat the 400 g butter with a stand or hand mixer on medium-high speed for 4 minutes. Scrape down the bowl and continue beating for 2 more minutes.
Step 12: Add the sugar and strawberry powder mixture, vanilla extract, and milk in two parts, whipping until fully incorporated after each addition. Optionally, add a tiny amount of red food color for a brighter pink hue.
Step 13: Scrape down the bowl again and mix on low speed for 2 minutes to finish the buttercream.
Step 14: To assemble, place the first cake layer on your serving plate or turntable. Spread two large scoops of buttercream evenly over the layer using an offset spatula.
Step 15: Add the second cake layer and repeat spreading buttercream. Top with the final cake layer and cover the entire cake with a thin crumb coat of frosting.
Step 16: Chill the cake in the refrigerator for 20 minutes to set the crumb coat. Then apply the remaining buttercream smoothly over the cake, optionally creating a wavy pattern with your spatula.
Step 17: Decorate the top with fresh strawberries and lemon slices as desired before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter or buttercream.
If you can’t find freeze dried strawberry powder, finely crush freeze dried strawberries as a substitute.
Use room temperature ingredients to ensure the batter mixes evenly and bakes well.
Store leftover cake layers tightly wrapped in plastic wrap in the fridge to keep moist before assembling.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To preserve freshness, keep it in an airtight container or cake dome. Bring the cake to room temperature before serving for the best texture and flavor. Leftover cake layers can also be wrapped tightly and frozen for up to one month, thawing overnight in the fridge.

How to Serve

A three-layer round sponge cake with a light yellow color, each layer separated by thick, creamy pink strawberry frosting mixed with small pieces of strawberries. The cake is topped with a smooth layer of the same pink strawberry frosting, decorated with five whole red strawberries with green leaves arranged close together in the center, and two thin lemon slices placed behind the strawberries on a white cake stand. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without sour cream?

Yes, you can substitute sour cream with an equal amount of plain Greek yogurt or buttermilk. These alternatives help keep the cake moist and tender.

How do I prevent the cake from browning too much?

This cake naturally stays light as it bakes. Make sure to bake at the recommended temperature and use parchment paper to prevent sticking. If your oven tends to brown quickly, you can tent the cakes loosely with foil halfway through baking.