Description
A luscious and tender Strawberry Lemon Cake featuring moist lemon-flavored layers and a creamy strawberry buttercream frosting. This recipe combines bright citrus zest with fresh strawberries for a delightful dessert perfect for celebrations or any sweet craving.
Ingredients
Scale
Cake Layers
- 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
Strawberry Buttercream
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 tbsp freeze dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk, room temperature
Decoration
- Fresh strawberries
- Lemon slices
Instructions
- Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) using the conventional setting. Prepare three 20 cm (8-inch) round baking pans by lining them with parchment paper for easy cake removal.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
- Combine Sugar and Lemon Zest: In a large mixing bowl, add the granulated sugar and lemon zest. Rub them together thoroughly until the mixture resembles wet sand, releasing the lemon oils for maximum flavor.
- Add Butter: Add the room temperature butter to the sugar and zest mixture and beat on high speed for 3 minutes until light and fluffy.
- Incorporate Eggs: Add the eggs two at a time to the batter, mixing on low speed until just combined before adding more.
- Add Dry Ingredients (Half): Add half of the sifted dry ingredients to the batter on low speed and mix until just combined.
- Add Wet Ingredients: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until evenly incorporated.
- Add Remaining Dry Ingredients: Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
- Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are homogeneously mixed.
- Bake: Divide the batter evenly among the prepared baking pans. Bake for 20-23 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The cakes should remain light in color without browning.
- Cool Cakes: Remove cakes from the oven and let cool on wire racks for 10 minutes. Carefully remove cakes from pans and allow to cool completely before frosting.
- Prepare Strawberry Buttercream: Sift powdered sugar with freeze dried strawberry powder and set aside. Beat the butter in a stand mixer or with a hand mixer on medium-high speed for 4 minutes until creamy. Scrape sides and beat for another 2 minutes.
- Add Sugar Mixture: Add the powdered sugar and strawberry powder mixture, vanilla extract, and milk in two additions, whipping well after each addition until smooth. Optionally add a drop of red food coloring to enhance color.
- Final Buttercream Mix: Scrape down bowl sides once more and mix on low speed for 2 minutes to create a smooth and fluffy buttercream.
- Assemble Cake: Place one cake layer on a serving dish or turntable. Spread a generous scoop of buttercream evenly over the top. Repeat with the second layer and then the third, covering the entire cake with a thin crumb coat of frosting.
- Chill Cake: Refrigerate the crumb-coated cake for 20 minutes to set the frosting.
- Final Frosting and Decoration: Apply the remaining buttercream smoothly over the chilled cake. Optionally, create wavy designs using an offset spatula. Decorate with fresh strawberries and lemon slices on top for a fresh, elegant finish.
Notes
- Use room temperature ingredients to ensure the batter emulsifies properly and the cake is tender.
- Do not overmix the batter once dry ingredients are added; overmixing can lead to a dense cake.
- Freeze dried strawberry powder adds natural strawberry flavor and color to the buttercream without adding moisture.
- Chilling the crumb coat is crucial for smooth final frosting application without crumbs.
- If desired, add a small amount of red food coloring to intensify the pink hue of the buttercream.
- Ensure the cakes are completely cool before frosting to prevent melting the buttercream.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry lemon cake, lemon cake, strawberry buttercream, layered cake, citrus dessert, homemade cake
