Strawberry Lemon Cake: A Delicious & Easy Recipe

Strawberry Lemon Cake: just the name conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? This isn’t just any cake; it’s a slice of summer on a plate, bursting with bright, tangy, and sweet flavors that will have you reaching for seconds (and maybe thirds!). I’m thrilled to share my foolproof recipe with you.

While the exact origins of combining strawberries and lemon in baking are a bit hazy, the pairing itself is a classic, likely born from the desire to balance the sweetness of ripe berries with the zesty brightness of citrus. Lemon cakes, in various forms, have been enjoyed for centuries, often associated with celebrations and special occasions. Adding strawberries elevates this already delightful treat to something truly extraordinary.

What is it about Strawberry Lemon Cake that makes it so irresistible? Perhaps it’s the moist, tender crumb, infused with the refreshing tang of lemon. Or maybe it’s the juicy bursts of sweet strawberry that dance on your tongue with every bite. Whatever the reason, this cake is a crowd-pleaser. It’s also surprisingly easy to make, perfect for both experienced bakers and those just starting their culinary journey. So, let’s get baking and create a little sunshine in our kitchens!

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60ml) lemon juice, freshly squeezed
• Zest of 2 lemons
• 1 cup (150g) fresh strawberries, hulled and finely diced
• For the Lemon Syrup:
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) lemon juice, freshly squeezed
• For the Strawberry Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup (75g) fresh strawberries, pureed

Preparing the Cake Batter:

1. Preheat and Prep: First things first, let’s get our oven ready. Preheat it to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it’s a real time-saver! Make sure you get into all the corners so the cake doesn’t stick.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the baking powder and soda, which helps the cake rise properly. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and texture. This step is crucial for incorporating air into the batter, which contributes to a tender cake.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After adding the last egg, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then half of the buttermilk and lemon juice, then another 1/3 of the dry ingredients, the remaining buttermilk and lemon juice, and finally the last of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
6. Add Lemon Zest and Strawberries: Gently fold in the lemon zest and diced strawberries. Make sure the strawberries are evenly distributed throughout the batter.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.

Baking the Cake:

1. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary!
2. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Preparing the Lemon Syrup:

1. Combine Ingredients: In a small saucepan, combine the granulated sugar and lemon juice.
2. Simmer: Heat over medium heat, stirring constantly, until the sugar is dissolved.
3. Simmer and Cool: Bring to a simmer and let it simmer for about 2-3 minutes. Remove from heat and let the syrup cool slightly.

Soaking the Cake with Lemon Syrup:

1. Poke Holes: While the cake is still warm (but not hot), use a wooden skewer or toothpick to poke holes all over the top of the cake. This will help the lemon syrup soak in evenly.
2. Pour Syrup: Slowly pour the lemon syrup over the cake, making sure to distribute it evenly. The cake will absorb the syrup as it cools, adding moisture and a delicious lemon flavor.
3. Cool Completely: Let the cake cool completely on the wire rack before frosting.

Making the Strawberry Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar helps prevent lumps in the frosting.
3. Add Heavy Cream and Vanilla: Add the heavy cream and vanilla extract and beat on medium speed until light and fluffy.
4. Add Strawberry Puree: Gently fold in the strawberry puree until evenly distributed. Be careful not to overmix, as this can cause the frosting to become too thin.

Frosting and Decorating the Cake:

1. Frost the Cake: Once the cake is completely cool, frost the top with the strawberry cream cheese frosting. You can use an offset spatula for a smooth finish or create swirls for a more rustic look.
2. Decorate (Optional): If desired, decorate the cake with fresh strawberries, lemon slices, or a sprinkle of powdered sugar. Get creative and have fun!
3. Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.

Conclusion:

This Strawberry Lemon Cake isn’t just a dessert; it’s a burst of sunshine on a plate, a symphony of sweet and tart that will leave you craving more. From the vibrant pink hue of the strawberry-infused batter to the zesty lemon glaze that drizzles down its sides, every element of this cake is designed to delight. I truly believe this recipe is a must-try for anyone who loves baking, or simply enjoys a delicious treat. It’s surprisingly easy to make, even for beginner bakers, and the results are guaranteed to impress. Why is it a must-try? Because it’s more than just a cake; it’s an experience. The delicate crumb, the perfect balance of flavors, and the beautiful presentation all come together to create something truly special. It’s the kind of cake that makes you want to share it with loved ones, to celebrate a special occasion, or simply to brighten up an ordinary day. Plus, the combination of strawberries and lemon is a classic for a reason – it’s simply irresistible! But the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to make it your own. For a more intense strawberry flavor, try adding a handful of chopped fresh strawberries to the batter. Or, if you’re feeling adventurous, you could even swirl in some strawberry jam before baking. Looking for serving suggestions? A simple dusting of powdered sugar is always a classic choice. But for a truly decadent experience, I recommend serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You could also pair it with a refreshing glass of lemonade or iced tea. For a more sophisticated touch, try serving it with a sparkling wine or a light dessert wine. And don’t forget about the glaze! While the lemon glaze is absolutely divine as is, you could also experiment with different flavors. Try adding a touch of orange zest for a citrusy twist, or a splash of vanilla extract for a hint of warmth. You could even make a strawberry glaze by pureeing a few fresh strawberries and adding them to the glaze mixture. I’m so confident that you’ll love this Strawberry Lemon Cake that I urge you to give it a try. Don’t be intimidated by the thought of baking; this recipe is designed to be foolproof. Just follow the instructions carefully, and you’ll be rewarded with a cake that is both beautiful and delicious. Once you’ve made it, I would absolutely love to hear about your experience! Did you try any variations? What did you think of the flavor? Did you serve it with anything special? Share your photos and stories in the comments below. I can’t wait to see what you create! Baking is all about sharing and connecting, and I hope this recipe brings you as much joy as it has brought me. So go ahead, preheat your oven, and get ready to bake the most delightful Strawberry Lemon Cake you’ve ever tasted! Happy baking!

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