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Lemon Strawberry Cake

A delightful cake combining the bright zing of lemon with the sweetness of fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Spooned and leveled for accuracy
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Should be at room temperature
  • 1 cup milk Room temperature preferred
  • 3 large eggs Room temperature
  • 2 tablespoons lemon zest Freshly grated for best flavor
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh strawberries, chopped Drain if very juicy
Frosting Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Freshly squeezed for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk, lemon zest, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped strawberries gently.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
  1. For the frosting, mix the powdered sugar with lemon juice until smooth.
  2. Once the cakes are completely cool, spread the lemon frosting between the layers and on top of the cake.
Serving
  1. Slice and serve the cake with tea, coffee, or a scoop of ice cream.

Notes

Ensure cakes cool completely before frosting to prevent a melty mess. Store the cake covered in the fridge for 3-4 days or freeze slices for up to 3 months.