Description
This delightful Strawberry Lemon Cake features tender lemon-infused layers paired with a silky strawberry buttercream frosting. Perfectly balanced with zesty lemon and sweet strawberry flavors, this moist cake makes a refreshing dessert ideal for celebrations or any special occasion.
Ingredients
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 lemons
- 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 oven and prepare pans: Preheat the oven to 170ºC (340ºF) using the conventional setting. Line three 20 cm (8-inch) baking pans with parchment paper to prevent sticking.
- Sift dry ingredients: In a bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream sugar and lemon zest with butter: In a large mixing bowl, rub granulated sugar and lemon zest together until it resembles wet sand to release the lemon oils. Add room temperature butter and beat on high speed for 3 minutes until fluffy.
- Add eggs: Incorporate the eggs two at a time into the butter mixture, mixing on low speed until fully combined after each addition.
- Add dry ingredients and wet ingredients alternately: Add half of the sifted dry ingredients to the batter on low speed, mix until just combined. Then add sour cream, vegetable oil, lemon juice, and vanilla extract, mixing gently until combined. Finally, add the remaining dry ingredients and mix until just incorporated.
- Fold the batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are evenly combined without overmixing.
- Divide and bake: Evenly pour the batter into the prepared pans. Bake in the preheated oven for 20–23 minutes or until a cake tester inserted comes out clean. The cakes should remain light in color without browning.
- Cool the cakes: Let the cakes cool on a cooling rack for 10 minutes. Carefully remove them from the pans and allow them to cool completely before frosting.
- Prepare strawberry buttercream: Sift powdered sugar and freeze dried strawberry powder together; set aside. In a stand mixer or using a hand mixer with a paddle attachment, beat butter on medium/high speed for 4 minutes until creamy. Scrape down sides and beat for another 2 minutes.
- Incorporate powdered sugar mixture and liquids: Add the sifted powdered sugar and strawberry powder mixture, vanilla extract, and milk in two additions, beating thoroughly after each until fully incorporated. Optionally, add a small amount of red food coloring for a brighter frosting color.
- Final mix of buttercream: Scrape down the bowl and mix buttercream for an additional 2 minutes on low speed to achieve smooth consistency.
- Assemble the cake: Place the first cake layer on a serving plate or turntable. Spread two generous scoops of buttercream evenly using an offset spatula. Repeat with the second layer and then place the third cake layer on top.
- Crumb coat: Cover the entire cake with a thin layer of buttercream to seal in crumbs. Refrigerate for 20 minutes to let the crumb coat set.
- Final frosting: Apply the remaining buttercream evenly over the chilled cake. Optionally, create a wavy design on the frosting using an offset spatula for decoration.
- Decorate: Garnish the cake with fresh strawberries and lemon slices for a fresh and vibrant finish.
Notes
- Ensure all refrigerated ingredients (butter, eggs, sour cream, milk) are at room temperature to achieve a smooth batter and frosting.
- Use fresh lemon zest and juice for best flavor; avoid using bottled lemon juice if possible.
- The freeze dried strawberry powder can be found in specialty baking shops or online and adds natural color and flavor to the frosting.
- Do not overbake the cake layers; they should remain pale and springy for the best texture.
- A turntable for frosting is helpful but not necessary; use an offset spatula carefully for even spreading.
- You can substitute whole milk with a dairy alternative if preferred, but it may slightly alter texture.
