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Strawberry Lemon Cake

Strawberry Lemon Cake
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Indulge in the delightful flavors of summer with our Strawberry Lemon Cake, a beautiful dessert that seamlessly combines moist lemon layers with creamy strawberry buttercream. Perfect for celebrations or casual gatherings, this cake not only impresses with its stunning presentation but also offers a harmonious balance of sweet and tart flavors. With simple ingredients and easy-to-follow steps, even beginner bakers can create this showstopper. Each slice invites you to enjoy a refreshing taste experience, making it an ideal treat for any occasion.

Ingredients

Scale
  • 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
  • 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
  • 400 g butter (for buttercream)
  • 660 g powdered sugar
  • 2 tbsp freeze dried strawberry powder
  • 2 tsp vanilla extract
  • 2–3 tbsp whole milk (room temperature)
  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. In one bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, cream together butter, sugar, and lemon zest until fluffy.
  4. Add eggs one at a time, then mix in sour cream, vegetable oil, lemon juice, and vanilla extract.
  5. Gradually combine wet and dry ingredients until just mixed.
  6. Divide batter between pans and bake for 22 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with strawberry buttercream made from beaten butter, powdered sugar, strawberry powder, and vanilla.

Nutrition

Find it online: https://firstfoodie.com/strawberry-lemon-cake/