Strawberry Lemon Cake: A Delicious & Easy Recipe

Strawberry Lemon Cake: just the name conjures images of sunshine, picnics, and pure, unadulterated joy, doesn’t it? This isn’t just any cake; it’s a slice of happiness, a burst of flavor that perfectly balances the sweet allure of ripe strawberries with the zesty tang of fresh lemons. I’m thrilled to share my take on this delightful dessert with you!

While the exact origins of combining strawberries and lemons in baking are somewhat shrouded in mystery, the pairing itself feels timeless. Both ingredients have been celebrated for centuries – strawberries, symbols of love and abundance since Roman times, and lemons, prized for their medicinal properties and vibrant flavor since their introduction to Europe. Together, they create a symphony of taste that has graced tables for generations, evolving into the beloved Strawberry Lemon Cake we know and adore today.

But what is it about this cake that makes it so irresistible? For me, it’s the perfect marriage of textures – the moist, tender crumb of the cake itself, studded with juicy strawberry pieces, contrasted by the bright, citrusy glaze that drizzles down the sides. It’s a cake that’s both elegant enough for a special occasion and simple enough to whip up on a whim. Plus, the vibrant colors are guaranteed to brighten any day! Whether you’re a seasoned baker or just starting out, this recipe is sure to become a new favorite. Let’s get baking!

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 cup (240ml) buttermilk
• 1/4 cup (60ml) lemon juice, freshly squeezed
• Zest of 2 lemons
• For the Strawberry Filling:
• 2 cups (about 300g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon cornstarch
• For the Lemon Cream Cheese Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (1 stick or 113g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Preparing the Strawberry Filling:

1. Combine Strawberries, Sugar, and Lemon Juice: In a medium saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Stir gently to combine.
2. Cook the Strawberry Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 5-7 minutes, or until the strawberries have softened and released their juices. Stir occasionally to prevent sticking.
3. Thicken the Filling: In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the filling thickens, about 1-2 minutes.
4. Cool the Filling: Remove the saucepan from the heat and let the strawberry filling cool completely before using it to assemble the cake. This will prevent the frosting from melting. You can transfer it to a bowl and place it in the refrigerator to speed up the cooling process.

Making the Cake Batter:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper rounds for easy removal. This is a crucial step to prevent the cake from sticking.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally is important to ensure everything is evenly mixed.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Add Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest. The lemon zest adds a wonderful aroma and flavor to the cake.
6. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Start by adding about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients.
7. Add Lemon Juice: Stir in the lemon juice. The lemon juice will react with the buttermilk, creating a tender and moist cake.
8. Divide Batter: Divide the cake batter evenly between the prepared cake pans. Use a kitchen scale to ensure that the pans have the same amount of batter for even baking.

Baking the Cake:

1. Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of each cake comes out clean.
2. Cool in Pans: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Making the Lemon Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, using an electric mixer, cream together the softened cream cheese and softened butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting.
3. Add Lemon Juice, Vanilla, and Zest: Beat in the lemon juice, vanilla extract, and lemon zest until the frosting is smooth and fluffy. Taste and adjust the sweetness or lemon flavor as needed.

Assembling the Cake:

1. Level the Cakes (Optional): If the cakes have domed tops, use a serrated knife to level them. This will ensure that the cake layers are even and stable.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Frost First Layer: Spread a generous layer of the lemon cream cheese frosting over the top of the first cake layer.
4. Add Strawberry Filling: Spoon the cooled strawberry filling evenly over the frosting.
5. Place Second Layer: Carefully place the second cake layer on top of the strawberry filling.
6. Frost the Cake: Frost the entire cake with the remaining lemon cream cheese frosting. You can create a smooth finish or add decorative swirls with a spatula or piping bag.
7. Chill (Optional): Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. This will make it easier to slice and serve.
8. Garnish (Optional): Garnish with fresh strawberries, lemon slices, or additional lemon zest, if desired.

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for creating a smooth and well-emulsified batter and frosting.
• Don’t Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Cool Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
• Sift Powdered Sugar: Sifting the powdered sugar helps to prevent lumps in the frosting.
• Adjust Sweetness: Taste the frosting and adjust the sweetness or lemon flavor as needed.
• Storage: Store the cake in the refrigerator for up to 3 days.

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. I truly believe this is a must-try recipe for anyone who loves baking, or even just enjoys a delicious treat. The combination of the bright, zesty lemon and the sweet, juicy strawberries creates a flavor profile that’s both refreshing and comforting. It’s perfect for a summer picnic, a celebratory brunch, or simply a delightful afternoon snack with a cup of tea. But what truly sets this cake apart is its simplicity. It’s surprisingly easy to make, even for beginner bakers. The steps are straightforward, the ingredients are readily available, and the result is a show-stopping cake that will impress your friends and family. Forget complicated recipes with obscure ingredients – this Strawberry Lemon Cake is all about delivering maximum flavor with minimum fuss. And the best part? It’s incredibly versatile! While I’ve shared my favorite version, feel free to experiment and make it your own. For a richer flavor, try using brown butter in the cake batter. It adds a nutty depth that complements the lemon and strawberries beautifully. Or, if you’re feeling adventurous, add a hint of cardamom or ginger to the batter for a warm, spicy twist. As for serving suggestions, the possibilities are endless. A simple dusting of powdered sugar is always a classic choice. But for a more decadent treat, try topping it with a dollop of whipped cream or a scoop of vanilla ice cream. You could also make a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle it over the cake for an extra layer of tangy sweetness. Another fantastic option is to serve it with a side of fresh berries. A mix of strawberries, raspberries, and blueberries would be a stunning complement to the cake’s flavors. For a lighter version, you can substitute some of the butter with applesauce or Greek yogurt. This will reduce the fat content without sacrificing moisture or flavor. You can also use a sugar substitute to lower the sugar content. Just be sure to choose a sugar substitute that is suitable for baking. Don’t be afraid to get creative with the presentation, too. You can bake the cake in a bundt pan for a more elegant look, or you can bake it in individual ramekins for a charming single-serving dessert. Garnish with fresh mint leaves or edible flowers for a touch of sophistication. I’m so confident that you’ll love this Strawberry Lemon Cake that I urge you to give it a try. It’s the perfect way to brighten up your day and share a little bit of happiness with those you love. And remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on the recipe. Once you’ve made this delightful Strawberry Lemon Cake, I’d absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what variations you tried and how they turned out. Your feedback is invaluable and helps me continue to create delicious and easy-to-follow recipes for you. Happy baking!

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