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Strawberry Lemon Layer Cake

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A vibrant blend of sunny citrus and sweet strawberries, this Strawberry Lemon Layer Cake promises a delightful balance of sweet and tart flavors.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh strawberries, chopped
  • 1 cup unsalted butter (for frosting), softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup heavy cream
  • 1/2 cup fresh strawberries, pureed

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Combine flour, baking powder, and salt in a medium bowl and set aside.
  3. Beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then incorporate vanilla, lemon zest, and lemon juice.
  5. Gradually mix in the dry ingredients with the buttermilk, starting and ending with flour, until just combined.
  6. Fold in chopped strawberries gently.
  7. Divide batter evenly between the prepared pans and bake for 25-30 minutes.
  8. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make the frosting by beating butter and powdered sugar until smooth, then add lemon juice, vanilla, heavy cream, and pureed strawberries.
  10. Assemble the cake by layering frosting between the cooled cake layers and on top.

Notes

Make sure all ingredients are at room temperature for the best texture. For a lighter version, consider using half almond flour.

Nutrition

Find it online: https://yummyfirst.com/strawberry-lemon-layer-cake/