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Strawberry Lemon Cake

A light and fluffy cake bursting with the tang of fresh lemon and the sweetness of juicy strawberries. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, chopped
  • powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk, lemon juice, and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped strawberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Dust with powdered sugar before serving, if desired.

Notes

Serve this cake at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It can stay fresh in the fridge for up to 3 days and can be frozen for up to 3 months. Use ripe strawberries for best flavor and consider adding vanilla extract for an extra flavor dimension.