Description
This Strawberry Lemon Cake is a refreshing and moist cake bursting with bright lemon flavor and juicy strawberries. Topped with a luscious strawberry-lemon cream cheese frosting, it’s the perfect dessert for spring, summer, or any special occasion!
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest (about 2 lemons)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
- 1 cup diced fresh strawberries (tossed in 1 tablespoon flour to prevent sinking)
For the Strawberry-Lemon Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/4 cup fresh strawberry purée (blended strawberries, strained to remove seeds if desired)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
For Garnish (Optional):
- Fresh sliced strawberries
- Lemon zest
- Whipped cream
Instructions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries.
2. Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Strawberry-Lemon Frosting
- In a bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy.
- Mix in strawberry purée, lemon juice, and vanilla extract until well combined.
4. Assemble & Frost the Cake
- Place one cake layer on a serving plate. Spread a layer of strawberry-lemon frosting on top.
- Add the second cake layer and frost the entire cake.
- Garnish with fresh strawberries, lemon zest, or whipped cream.
5. Serve & Enjoy!
- Slice and serve chilled or at room temperature for the best texture.
Notes
- No fresh strawberries? Use freeze-dried strawberry powder (¼ cup) for the frosting.
- Want extra moisture? Brush cake layers with lemon simple syrup before frosting.
- Make it ahead: Cake layers can be baked 1 day in advance and stored wrapped in plastic.