Introduction

This Strawberry Lemon Cake combines the bright, zesty flavor of lemon with the sweet, fruity notes of strawberry buttercream. It’s a light, moist cake perfect for spring gatherings or any special occasion.

A round cake with two visible layers covered in smooth, light pink frosting with soft swirled texture all around. The top is decorated with a circle of fresh red strawberry halves with green stems and thin yellow lemon slices alternating evenly around the edge. The cake sits on a white marbled round board with a couple of strawberries and lemon slices placed nearby. In the blurred background, there is a white plate piled with whole strawberries and a white jar. 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)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) using a conventional setting. Prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture looks like wet sand to release the lemon flavor. Add the butter and mix on high speed for 3 minutes until fluffy.
Step 4: Add the eggs two at a time to the mixture, mixing on low speed until fully incorporated after each addition.
Step 5: Add half of the dry ingredients to the wet mixture on low speed and mix until just combined.
Step 6: Add the sour cream, vegetable oil, lemon juice, and vanilla extract, mixing until just combined. Then add the remaining dry ingredients and mix until combined.
Step 7: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well incorporated without overmixing.
Step 8: Divide the batter evenly among the prepared pans. Bake for 20-23 minutes or until a tester inserted in the center comes out clean. The cakes should remain light in color without browning.
Step 9: Allow the cakes to cool on a wire rack for 10 minutes. Carefully remove them from the pans and let them cool completely.
Step 10: For the strawberry buttercream, sift together the powdered sugar and freeze-dried strawberry powder. Set aside.
Step 11: Beat the butter in a stand mixer with a paddle attachment or with a hand mixer on medium-high speed for 4 minutes. Scrape down the bowl sides and beat for another 2 minutes.
Step 12: Gradually add the powdered sugar and strawberry powder mixture in two parts, alternating with vanilla extract and milk. Whip each addition until fully incorporated. Optionally, add a drop of red food coloring for a brighter color.
Step 13: Scrape the bowl sides again and whip the buttercream on low speed for a final 2 minutes until smooth and fluffy.
Step 14: To assemble, place the first cake layer on your serving plate or turntable. Spread two generous scoops of buttercream evenly over it using an offset spatula.
Step 15: Add the second cake layer and repeat the frosting process. Add the final layer and apply a thin crumb coat of buttercream over the entire cake.
Step 16: Chill the crumb-coated cake in the fridge for 20 minutes to set.
Step 17: Apply the remaining buttercream smoothly over the cake. For decoration, create a wavy design with the spatula if desired.
Step 18: Garnish the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and buttercream.
Freeze dried strawberry powder can be found online or in specialty stores; substitute with natural strawberry puree for a more intense strawberry flavor, adjusting sugar as needed.
If you prefer a more lemony cake, add an extra teaspoon of lemon zest while mixing the sugar and butter.
To make assembly easier, chill the cake layers before adding the frosting.

Storage

Store the finished cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 3 days. Before serving, allow the cake to sit at room temperature for about 30 minutes for the best texture and flavor. Leftover cake can be frozen for up to one month; thaw overnight in the refrigerator.

How to Serve

A three-layer cake with light yellow sponge layers separated by thin layers of smooth, pale pink frosting, all covered with the same pale pink frosting that has a soft, creamy texture. The cake is decorated on top with alternating thin lemon slices and red strawberry halves with green stems, arranged in a circle near the edge. One slice is slightly pulled out, showing the cake’s inside layers clearly. The cake stands on a white plate over a white marbled texture, and the photo is bright and focused, capturing the cake’s creamy and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add a small amount yourself to maintain the cake’s texture.

How do I get a brighter pink color in the strawberry buttercream?

Adding a few drops of red or pink food coloring to the buttercream after mixing in the freeze-dried strawberry powder can enhance the frosting’s color without altering the taste.