Go Back
–+ servings
Strawberry Lemon Cake

Delightful Strawberry Lemon Cake for Bright Summer Celebrations

A refreshing Strawberry Lemon Cake perfect for summer celebrations, featuring zesty lemon and ripe strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Chilling Time 20 minutes
Total Time 1 hour 13 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1/4 cup Cornstarch Omit if using all gluten-free blends.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1 tsp Salt Enhances flavor.
  • 1.5 cups Granulated Sugar Substitute with a sugar alternative for lower-calorie options.
  • 2 tbsp Lemon Zest Opt for organic lemons.
  • 1 cup Butter Use dairy-free butter for a vegan option.
  • 4 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 cup Sour Cream Greek yogurt or buttermilk can be swapped.
  • 1/2 cup Vegetable Oil Melted coconut oil can replace it.
  • 1/4 cup Lemon Juice Freshly squeezed for best flavor.
  • 2 tsp Vanilla Extract Choose pure for superior quality.
For the Buttercream
  • 4 cups Powdered Sugar Powdered erythritol can be a low-sugar alternative.
  • 1/4 cup Freeze Dried Strawberry Powder Fresh pureed strawberries can be used instead.
  • 1/4 cup Whole Milk Opt for nut milk for a dairy-free option.
For Decoration
  • 1 cup Fresh Strawberries Add before serving.
  • 1 cup Lemon Slices Add before serving.

Equipment

  • oven
  • Mixing bowls
  • Cake pans
  • Spatula
  • Whisk
  • sifter

Method
 

Baking Instructions
  1. Preheat your oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) cake pans by lining with parchment paper and greasing the sides.
  2. Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. Rub granulated sugar with lemon zest. Cream this mixture with softened butter for about 3 minutes until light and fluffy.
  4. Add eggs two at a time, mixing until incorporated. Gradually mix in half the dry ingredients, then combine sour cream, vegetable oil, lemon juice, and vanilla extract. Fold in remaining dry ingredients.
  5. Divide batter among pans and bake for 20-23 minutes, until a tester comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
  6. For the frosting, sift powdered sugar and strawberry powder. Beat softened butter until creamy, slowly add sugar mixture and milk, mixing until fluffy.
  7. Assemble the cake by placing a layer on a serving dish. Spread frosting between layers and frosting sides and top of the cake.
  8. Chill the assembled cake for at least 20 minutes. Decorate top with fresh strawberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are room temperature. Do not overmix the batter for the best results. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!