Strawberry Lemon Layer Cake
A vibrant celebration of spring flavors, this Strawberry Lemon Layer Cake combines zesty lemons and sweet strawberries for a delightful dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour adds structure and softness
- 2 1/2 teaspoons baking powder the leavening agent for fluffy layers
- 1/2 teaspoon salt enhances the overall flavor
- 1 cup unsalted butter, softened for a rich, creamy texture
- 1 1/2 cups granulated sugar sweetening without overpowering
- 4 large eggs contributing to moisture and richness
- 1 teaspoon vanilla extract adding warmth to the flavor profile
- 1 cup buttermilk providing moisture and a tender crumb
- Zest of 1 lemon bringing a bright, citrusy note
- 1/2 cup fresh strawberry puree infusing each layer with berry sweetness
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar for sweetness and stability
- 2 tablespoons fresh lemon juice enhancing the citrus flavor
- Zest of 1 lemon for added zing
- 1/4 teaspoon salt rounding out the sweetness
- 1-2 tablespoons heavy cream to reach a perfect frosting consistency
Filling Ingredients
- 1 cup fresh strawberries, diced bursting with fresh flavor
- 2 tablespoons sugar to sweeten the strawberries
- 1 tablespoon lemon juice brightening the filling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and strawberry puree until combined.
- Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry mix. Mix until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Filling Preparation
- In a bowl, combine the diced strawberries, sugar, and lemon juice. Let sit for 15 minutes to macerate.
Frosting Preparation
- In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing well. Then, add the lemon juice, lemon zest, and salt. Adjust the consistency with heavy cream as needed.
Assembly
- Place one layer of cake on a serving plate. Spread the macerated strawberry filling over the top, then frost around the sides and top.
- Add the second layer on top and frost the entire cake with the remaining frosting. Garnish with fresh strawberries or additional lemon zest if desired.
- Slice, serve, and enjoy!
Notes
For a moist cake, ensure ingredients are at room temperature. You can substitute buttermilk or try a gluten-free version. Adding lemon curd can enhance the flavor.