Perfect Lemon Strawberry Cake
This refreshing strawberry-lemonade cake showcases two layers of tart lemon cake. Sweet strawberry buttercream frosting and fresh strawberry slices sandwich these layers beautifully. The classic recipe includes rich ingredients like butter, eggs, and sugar. Buttermilk’s special addition creates that perfect moist texture everyone loves.
Equipment
- Stand Mixer
- 8-inch Round Cake Pans
- Mixing Bowls
- Offset Spatula
- Wire Rack
Ingredients
Lemon Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
Strawberry Buttercream Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree made from fresh or frozen strawberries
- 1 tsp vanilla extract
- fresh strawberries sliced, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in strawberry puree and vanilla extract until well combined.
- Place one cake layer on a serving plate. Spread a layer of strawberry buttercream on top. Add the second cake layer and frost the top and sides of the cake.
- Garnish with sliced fresh strawberries. Refrigerate until ready to serve.
Notes
For a more intense lemon flavor, consider brushing the cake layers with a simple lemon syrup made by dissolving sugar in lemon juice. Additionally, ensure that all ingredients are at room temperature to achieve the best texture.