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Strawberry Lemon Cake: The Best Easy Summer Recipe

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A bright and refreshing summer dessert featuring a moist lemon-infused sponge filled with fresh diced strawberries and topped with a creamy strawberry lemon buttercream frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (for cake)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (for cake)
  • 1/4 cup fresh lemon juice (for cake)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh strawberries, diced
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1/4 cup fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • 1/2 cup fresh strawberries, pureed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (4-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Alternately add the dry flour mixture and the buttermilk to the butter mixture, starting and ending with the flour. Do not overmix.
  6. Gently fold in the diced strawberries.
  7. Divide the batter evenly between the pans. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the frosting: Beat softened butter until creamy. Gradually add powdered sugar, then add lemon juice, zest, and pureed strawberries. Beat on high until fluffy.
  10. Place one cake layer on a plate, spread frosting, top with the second layer, and frost the top and sides.

Notes

  • Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature for a smoother batter.
  • Toss diced strawberries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom.
  • Make sure the cake layers are completely cool before frosting to prevent the buttercream from melting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Strawberry Lemon Cake, Summer Cake Recipe, Lemon Cake with Frosting, Fresh Strawberry Cake

Find it online: https://www.mealsmell.com/easy-strawberry-lemon-cake-recipe/