Description
A moist and flavorful lemon strawberry cake soaked in lemon syrup and topped with a luscious strawberry cream cheese frosting. Perfect for spring and summer celebrations!
Ingredients
Scale
- 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
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) lemon juice, freshly squeezed
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients. Mix until just combined after each addition.
- Gently fold in the lemon zest and diced strawberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- In a small saucepan, combine the granulated sugar and lemon juice.
- Heat over medium heat, stirring constantly, until the sugar is dissolved.
- Bring to a simmer and let it simmer for about 2-3 minutes. Remove from heat and let the syrup cool slightly.
- While the cake is still warm, use a wooden skewer or toothpick to poke holes all over the top of the cake.
- Slowly pour the lemon syrup over the cake, making sure to distribute it evenly.
- Let the cake cool completely on the wire rack before frosting.
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar, beating on low speed until combined.
- Add the heavy cream and vanilla extract and beat on medium speed until light and fluffy.
- Gently fold in the strawberry puree until evenly distributed.
- Once the cake is completely cool, frost the top with the strawberry cream cheese frosting.
- Decorate the cake with fresh strawberries, lemon slices, or a sprinkle of powdered sugar.
- For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving.
Notes
- Make sure all refrigerated ingredients (butter, cream cheese, buttermilk, eggs) are at room temperature for best results.
- Don’t overmix the cake batter, as this can lead to a tough cake.
- Sifting the powdered sugar for the frosting helps prevent lumps.
- Adjust the amount of powdered sugar in the frosting to your desired sweetness.
- The cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes