Description
Indulge in the vibrant flavors of Strawberry Lemon Cake, where sweet strawberries meet zesty lemons in a light, fluffy dessert that’s perfect for any occasion. This cake is not only visually stunning but also incredibly easy to make, ensuring a delightful experience for both novice and experienced bakers. Whether you’re celebrating a birthday or enjoying a sunny picnic, this cake will leave you craving more with every bite.
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 2 large lemons (zest and juice)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup unsalted butter, room temperature
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 2 tsp vanilla extract
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together flour and baking powder. Gradually add this dry mixture to the wet ingredients while alternating with milk.
- Fold in the chopped strawberries gently until evenly distributed.
- Pour the batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cakes to cool completely before frosting with powdered sugar mixed with a splash of lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For flavor variations, consider using raspberries or blueberries instead of strawberries. Add a dash of almond extract for an extra layer of flavor.