Introduction to Strawberry Lemon Cake
A burst of flavor in every slice
If you're searching for a dessert that perfectly captures the essence of spring and summer, look no further than strawberry lemon cake! This delightful treat brings together the bright, zesty notes of lemon and the sweet, juicy essence of strawberries in a way that's sure to tantalize your taste buds. Imagine slicing into a moist, lemon-infused cake layered with luscious strawberry buttercream that melts in your mouth. It's not just a cake; it's an experience.
Creating this stunning cake is surprisingly simple, making it ideal for both novice bakers and seasoned pros. With just a handful of ingredients, you can whip up a show-stopping centerpiece for any gathering. Plus, the vibrant colors and fresh flavors make it a perfect focal point for birthday celebrations, bridal showers, or just a sunny afternoon treat with friends.
Did you know that strawberries are rich in antioxidants, which promote heart health? Coupled with the vitamin C-packed lemons, this cake not only satisfies your sweet cravings but also adds a touch of nutritional goodness to your dessert table! So grab your baking pans and get ready to impress with this irresistible strawberry lemon cake.
Ingredients for Strawberry Lemon Cake
When crafting your delightful Strawberry Lemon Cake, understanding the ingredients is key to creating that perfect balance of flavors. Let’s break it down!
Lemon Cake Layers
The foundation of this cake is a light and airy lemon cake. For the layers, you’ll need:
- 340 g all-purpose flour
- 300 g granulated sugar
- 180 g room temperature butter
- 4 large eggs, also at room temperature
- 240 g sour cream and a touch of 60 g vegetable oil for moisture
- Zest and juice of one large lemon for that refreshing piquancy
- Baking essentials: 2 tablespoons cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt
These ingredients mix together beautifully to create layers that burst with lemony goodness.
Strawberry Buttercream
Next up is the star of the show—the Strawberry Buttercream. This creamy frosting will elevate your cake to new heights! You’ll need:
- 400 g butter, softened to perfection
- 660 g powdered sugar for sweetness
- 2 tablespoons freeze-dried strawberry powder for a punch of flavor
- A splash of 2-3 tablespoons whole milk to achieve that ideal consistency
- 2 teaspoons vanilla extract to round out the sweetness
This buttercream isn’t just delicious; it's a vibrant pink that marries harmoniously with the lemony layers below.
Decoration
To finish off your stunning Strawberry Lemon Cake, consider these decorative touches:
- Fresh strawberries to highlight the strawberry flavor
- Lemon slices for a beautiful contrast and zingy decor
Adding these delightful elements will not only make your cake look incredibly appealing but also enhance the overall taste! For inspiration on creating beautiful cake decorations, check out this guide on cake decorating techniques.
Now, gather your ingredients and get ready to impress with your gorgeous Strawberry Lemon Cake!
Preparing Strawberry Lemon Cake
Making a delightful strawberry lemon cake is a rewarding experience, especially perfect for those sunny days when you crave something fruity and refreshing. Here’s a friendly guide to help you through each step seamlessly!
Gather and prepare your ingredients
Before diving into the baking process, gather all your ingredients and equipment to avoid any last-minute dashes to the store! For the strawberry lemon cake, you will need:
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Lemon Cake Layers
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340 g all-purpose flour
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2 tablespoons cornstarch
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¾ teaspoon baking powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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300 g granulated sugar
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Zest of one large organic lemon
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180 g butter (room temperature)
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4 large eggs (room temperature)
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240 g sour cream (room temperature)
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60 g vegetable oil
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2 tablespoons lemon juice
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2 teaspoons vanilla extract
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Strawberry Buttercream
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400 g butter (room temperature)
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660 g powdered sugar
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2 tablespoons freeze-dried strawberry powder
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2 teaspoons vanilla extract
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2-3 tablespoons whole milk (room temperature)
Don’t forget to preheat your oven to 170ºC/340ºF and prepare your baking pans with parchment paper.
Make the lemon cake layers
In your large mixing bowl, start mixing the granulated sugar with the lemon zest until it looks like wet sand. Add the butter and mix on high speed for about 3 minutes. Afterward, mix in the eggs gradually, followed by your dry ingredients mixed in batches. Finally, fold in the sour cream, vegetable oil, lemon juice, and vanilla extract. Divide the batter evenly among the three prepared pans and bake for 20-23 minutes. Check with a toothpick to ensure they're baked through.
Create the strawberry buttercream
While your cakes are cooling, it’s time to whip up that luscious strawberry buttercream. Start by sifting together the powdered sugar and freeze-dried strawberry powder. In a stand mixer, beat the butter for several minutes until fluffy. Gradually add the powdered mixture, followed by vanilla and milk until you reach your desired consistency. A touch of red food coloring can add vibrancy if spice and color are what you desire!
Assemble the cake
Once your cake layers are cool, it's assembly time! Place the first cake layer on a serving dish and add a generous scoop of buttercream, smoothing it out with an offset spatula. Repeat the same for the second layer, and then add the final cake layer. Don’t forget the crumb coat! This essential thin layer of frosting helps trap any crumbs and ensures a smooth, beautiful finish.
Decorate and chill
After applying the crumb coat, refrigerate the cake for about 20 minutes. This step not only helps the buttercream set but also makes decorating easier. Once chilled, add the remaining buttercream, smoothing it out as you go. For the finishing touch, decorate with fresh strawberries and lemon slices to elevate that aesthetic appeal.
There you have it, a strawberry lemon cake that's as beautiful as it is delicious! Now go on, slice, serve, and enjoy the praises! For more cake ideas, check out The Spruce Eats for some delicious variations on cakes and frostings!
Variations on Strawberry Lemon Cake
Adding fresh berries
To elevate your strawberry lemon cake, consider mixing in fresh berries like raspberries or blueberries into the batter. Not only do they add a burst of flavor, but they also create a beautiful visual effect. You can even layer these fresh fruits between the cake layers for an extra pop of color and taste.
Experimenting with different citrus flavors
Feeling adventurous? Try swapping out lemon for lime or orange in your cake recipe. Each citrus gives the cake a unique tang, creating a delightful twist on the classic. Additionally, you can enhance the strawberry buttercream by incorporating mandarin or grapefruit zest. This playful experimentation opens a world of flavors, making your cake a stunning centerpiece for any gathering! For more inspiration on flavor pairings, check out this article on seasonal fruits.
Baking and Preparation Notes for Strawberry Lemon Cake
Tips for Moist Cake Layers
To ensure your strawberry lemon cake layers are delightfully moist, always use room-temperature ingredients. This includes your eggs, butter, and sour cream; they blend more seamlessly, enhancing the cake’s texture. Additionally, consider adding a touch of vegetable oil, which helps retain moisture. Don't forget to check your cakes a minute or two before the baking time ends; overbaking is the enemy of moistness!
Suggestions for Buttercream Consistency
For the perfect strawberry buttercream consistency, start with soft, room-temperature butter and mix until fluffy. If your buttercream feels too thick, gradually add whole milk, one tablespoon at a time, mixing until you reach the desired spreadable texture. Remember, it should hold peaks while remaining smooth. A little patience while mixing goes a long way in achieving that luscious finish!
For more baking tips and high-quality ingredients, consider exploring The Joy of Baking for additional resources.
Serving Suggestions for Strawberry Lemon Cake
Pairing with Fresh Fruits
For a delightful presentation, consider serving your Strawberry Lemon Cake with a colorful array of fresh fruits. Think juicy blueberries, raspberries, and sliced kiwis to enhance those vibrant flavors. The tartness of the berries complements the sweetness of the cake, creating a refreshing balance that guests will love. Placing some fresh mint leaves nearby adds a lovely aroma and makes your dessert table pop visually!
Perfect Beverages to Complement
When it comes to drinks, you can’t go wrong with iced green tea or a refreshing lemonade. Both beverages bring out the citrusy zest of the cake beautifully. If you’re in the mood for something a bit more exotic, consider a sparkling apple cider. It provides a bubbly touch that enhances the overall experience of enjoying your delicious strawberry lemon cake.
Time Details for Strawberry Lemon Cake
Preparation Time
Get your apron on and gather your ingredients! The prep time for this delightful strawberry lemon cake is around 40 minutes. This includes mixing and preparing your cake layers as well as your beautiful strawberry buttercream.
Baking Time
Once you've prepped your delicious batter, it’s time to bake! Expect the cake to be in the oven for about 22 minutes. Make sure to keep an eye on it; it should come out when a toothpick inserted in the center comes out clean.
Total Time
In total, you're looking at approximately 1 hour and 2 minutes from start to finish. This includes cooling time for your cake layers before you dive into the fun part: frosting and decorating! For an extra touch, check out this frosting tutorial to elevate your cake decorating skills.
As you embark on making this stunning cake, remember that a little patience goes a long way. It’s all worth it when those layers of lemony goodness and strawberry sweetness come together!
Nutritional Information for Strawberry Lemon Cake
When indulging in our delightful Strawberry Lemon Cake, it’s good to know what you’re savoring. Here’s a quick glance at its nutritional profile:
Calories
Each slice of this scrumptious cake brings approximately 883 calories to your plate.
Carbohydrates
This delicious dessert packs about 106 grams of carbohydrates, making it a sweet treat to enjoy on special occasions.
Sugar Content
With roughly 81 grams of sugar, it’s a cake that celebrates the richness of strawberries and lemons, satisfying your sweet tooth!
For a deeper understanding of dietary needs or tips on balancing sweet treats, check resources like MyPlate for comprehensive information on nutrition and portion control.
FAQs about Strawberry Lemon Cake
Can I make this cake ahead of time?
Absolutely! Strawberry lemon cake can be made a day or two in advance. Just bake and cool the layers, then wrap them tightly in plastic wrap to maintain their moisture. You can also prepare the buttercream ahead and store it in the fridge. Simply re-whip it before frosting the cake to ensure it's fluffy.
What’s the best way to store leftovers?
Leftover cake should be stored in an airtight container in the refrigerator, where it will stay fresh for about 3-4 days. To enjoy the cake at its best, let it come to room temperature before serving. If you'd like to save it for longer, consider freezing individual slices. Just wrap them in plastic wrap and foil for up to three months.
Can I use other fruits in the buttercream?
Yes, you can definitely experiment! Strawberry lemon cake can be made with different fruits like raspberries, blueberries, or even peaches for a unique twist. Just ensure the fruit is pureed or processed into a fine powder for a smooth consistency in your buttercream. Check out these creative fruit buttercream ideas for more inspiration!
Conclusion on Strawberry Lemon Cake
In conclusion, this strawberry lemon cake offers a delightful blend of zesty lemon and sweet strawberry flavors, perfect for any occasion. Its moist layers and creamy buttercream make it a showstopper for gatherings. Try this recipe and enjoy the refreshing taste that celebrates spring and summer moments!
Strawberry Lemon Cake
Equipment
- 3x 20 cm (8 in) baking pan
Ingredients
LEMON CAKE LAYERS
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 180 g butter room temperature
- 4 large eggs room temperature
- 240 g sour cream room temperature
- 60 g vegetable oil e.g. canola oil
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
STRAWBERRY BUTTERCREAM
- 400 g butter room temperature
- 660 g powdered sugar
- 2 tablespoon freeze dried strawberry powder
- 2 teaspoon vanilla extract
- 2-3 tablespoon whole milk room temperature
DECORATION
Instructions
LEMON CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
- In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all the flavors, until it looks like wet sand. Add the butter and mix it together on high speed for 3 minutes.
- Add the eggs two at a time into the mixture and mix it in until combined on low speed.
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
STRAWBERRY BUTTERCREAM
- Sift the powdered sugar and freeze dried strawberry powder and set it aside.
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
- Add the powdered sugar/freeze dried strawberry powder, vanilla extract and milk in 2 parts, whipping until each addition is fully incorporated.
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
ASSEMBLING
- Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat.
- Place it in the fridge for 20 minutes to set. Then add the remaining buttercream and even it out over the cake.
- Optional, make a wavy design with the frosting, using the offset spatula.
- Decorate with fresh strawberries and lemon slices.
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