Strawberry Lemon Layer Cake
A delightful dessert combining tangy lemon and sweet strawberries, perfect for any occasion.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour The foundation of our cake, lending it structure and fluffiness.
- 2 1/2 tsp baking powder This helps the cake rise perfectly.
- 1/2 tsp salt A pinch to enhance the flavors.
- 1 cup unsalted butter, softened Adds richness and keeps the cake moist.
- 1 1/2 cups granulated sugar Sweetness that balances the tartness of the lemon.
- 4 large eggs Essential for binding and adding fluffiness.
- 1 tsp vanilla extract A warm undertone that complements the citrus.
- 1 cup buttermilk Keeps the cake tender and adds a hint of tang.
- Zest of 1 lemon Bright citrus notes that elevate the flavors.
- 1/2 cup fresh strawberry puree Infuses the cake with sweet berry goodness.
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened Creamy base for our luscious frosting.
- 4 cups powdered sugar Sweetness that kitchen magic relies on.
- 2 tbsp fresh lemon juice Tang that adds dimension to the frosting.
- Zest of 1 lemon (for frosting) Reinforces the citrusy charm.
- 1/4 tsp salt (for frosting) Balances the sweetness.
- 1-2 tbsp heavy cream For achieving the perfect frosting consistency.
For the Strawberry Filling
- 1 cup fresh strawberries, diced Juicy, vibrant bursts of flavor.
- 2 tbsp sugar Sweetens the strawberry filling just enough.
- 1 tbsp lemon juice Enhances the strawberry flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and strawberry puree.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with dry ingredients.
Baking
- Split the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Check doneness with a toothpick; it should come out clean. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Filling and Frosting
- For the strawberry filling, mix diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 15 minutes.
- To make the lemon buttercream frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing in lemon juice, lemon zest, and salt.
- Beat until smooth and fluffy, adding heavy cream a tablespoon at a time until achieving the desired consistency.
Assembly
- Place one cake layer on a serving plate. Spread strawberry filling over this layer.
- Add a layer of frosting, then carefully place the second cake layer on top.
- Frost the top and sides of the cake with the remaining buttercream frosting.
- Garnish with fresh strawberries or lemon zest if desired. Slice into servings and enjoy.
Notes
For best flavor, use fresh strawberries. Make sure all ingredients are at room temperature. Consider adding lemon curd between layers for extra citrus flavor.