Strawberry Lemon Cake
This elegant Strawberry Lemon Cake features moist lemon layers and smooth strawberry buttercream, perfect for spring and summer.
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.
Notes
This recipe was updated on 5. April changing out the buttermilk for sour cream and making it 3 layers instead of 2 layers.
Nutrition
Serving: 1sliceCalories: 883kcalCarbohydrates: 106gProtein: 6gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 171mgSodium: 581mgPotassium: 122mgFiber: 1gSugar: 81gVitamin A: 1416IUVitamin C: 24mgCalcium: 64mgIron: 2mg
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