Strawberry Lemon Layer Cake
A delightful Strawberry Lemon Layer Cake featuring fresh strawberries and lemon zest in moist buttery layers, perfect for summer celebrations.
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups of all-purpose flour Provides a tender and airy texture.
- 2.5 teaspoons 2 1/2 teaspoons of baking powder For leavening.
- 0.5 teaspoon 1/2 teaspoon of salt Balances the flavors.
- 1 cup 1 cup of unsalted butter, softened Adds richness.
- 2 cups 2 cups of sugar Sweetens the cake.
- 4 large 4 large eggs Grants structure and fluffiness.
- 1 teaspoon 1 teaspoon of vanilla extract For warmth.
- 1 tablespoon 1 tablespoon of freshly grated lemon zest Enhances citrus flavor.
- 0.5 cup 1/2 cup of fresh lemon juice Adds tanginess.
- 1 cup 1 cup of buttermilk Provides moisture.
- 1.5 cups 1 1/2 cups of chopped fresh strawberries Adds sweetness and color.
For the Frosting
- 1 cup 1 cup of unsalted butter, softened Creates creamy base.
- 4 cups 4 cups of powdered sugar Sweetens the frosting.
- 2 tablespoons 2 tablespoons of fresh lemon juice Keeps flavors bright.
- 1 teaspoon 1 teaspoon of vanilla extract Adds flavor.
- 0.25 cup 1/4 cup of heavy cream Adds creaminess.
- 0.5 cup 1/2 cup of pureed strawberries Creates a delightful finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine flour, baking powder, and salt.
Mixing the Batter
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition, then add vanilla extract, lemon zest, and lemon juice.
- Gradually alternate adding the dry ingredients and buttermilk. Mix until just combined.
- Fold in chopped strawberries gently.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
Making the Frosting
- Beat softened butter and powdered sugar together until smooth and fluffy.
- Add lemon juice, vanilla extract, and heavy cream, mixing until airy.
- Gently fold in pureed strawberries.
Assembling the Cake
- Once the cakes are completely cool, stack layers, frosting generously between each layer and on top.
Notes
Ensure the butter is softened for light and fluffy texture. Fold in strawberries gently to avoid breakage.