Name: Delicious Recipe
Prep time: 30 min
Cook time: 23 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 340 g all-purpose flour; 2 tablespoon cornstarch; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¾ teaspoon salt; 300 g granulated sugar; Zest of one large organic lemon or two small; 180 g butter, room temperature; 4 large eggs, room temperature; 240 g sour cream, room temperature; 60 g vegetable oil (e.g., canola oil); 2 tablespoon lemon juice; 2 teaspoon vanilla extract; 400 g butter, room temperature; 660 g powdered sugar; 2 tablespoon freeze dried strawberry powder; 2 teaspoon vanilla extract; 2-3 tablespoon whole milk, room temperature; Fresh strawberries; Lemon slices

Jump to Recipe

If you have a soft spot for fruity, zesty desserts that brighten up any occasion, you are going to adore this Strawberry Lemon Cake. This Delicious Recipe combines the zing of lemon with the natural sweetness of strawberries wrapped in a moist, tender cake. The luscious layers of lemon cake paired with the silky strawberry buttercream create an unforgettable flavor experience that’s as delightful to the eyes as it is to the palate. Every bite is a perfect harmony of fresh, vibrant tastes that makes this cake your new favorite treat for celebrations or just indulging anytime.

Ingredients You’ll Need

Getting these ingredients together is simpler than you think, yet each one is vital for bringing out the perfect balance of texture, color, and flavor in this Delicious Recipe. From fresh lemons that give the cake its characteristic citrus punch to the creamy butter that ensures moistness, every element plays a special role.

All-purpose flour (340 g): The base of the cake, providing structure and softness.
Cornstarch (2 tbsp): Adds lightness for an airy crumb.
Baking powder, baking soda, and salt (¾ tsp each): Essential leavening agents and seasoning to elevate the cake’s rise and flavor.
Granulated sugar (300 g): For sweetening and enhancing the lemon zest flavors.
Lemon zest of one large lemon: Packs a bright, citrus aroma that makes the cake irresistibly fresh.
Butter at room temperature (180 g): Adds richness and helps create the tender crumb.
Large eggs (4): Bind ingredients together and improve texture.
Sour cream (240 g): Introduces moisture and tang to balance the sweetness.
Vegetable oil (60 g): Keeps the cake moist and soft.
Lemon juice (2 tbsp): Enhances the cake’s citrus flavor.
Vanilla extract (2 tsp): Adds warm depth to the flavor profile.
Butter for buttercream (400 g): The creamy, dreamy base of the strawberry frosting.
Powdered sugar (660 g): Sweetens and smooths the buttercream consistency.
Freeze dried strawberry powder (2 tbsp): Provides natural strawberry taste and pretty pink color.
Whole milk (2-3 tbsp): Helps make the buttercream silky and spreadable.
Fresh strawberries and lemon slices: For that final, beautiful, natural decoration.

How to Make Delicious Recipe

Step 1: Prepare the Lemon Cake Layers

First, preheat your oven to 170ºC (340ºF) and get three 8-inch (20 cm) cake pans lined with parchment paper — this prevents sticking and ensures even baking. Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl; this combines the dry ingredients uniformly so the cake rises beautifully without lumps. Next, mix the sugar and lemon zest by rubbing them until the zest releases all its flavorful oils, creating a wet sand texture—this little step packs a lot of punch into your cake. Cream the butter with this mixture at high speed for about 3 minutes; the result? A fluffy, citrus-infused base that’s foundational to the cake’s magic.

Step 2: Incorporate the Eggs and Dry Ingredients

Add the eggs two at a time, beating slowly between additions for a smooth batter. Then add half the dry mixture, mixing just until blended—over-mixing at this stage can toughen the cake. Follow this by stirring in sour cream, vegetable oil, lemon juice, and vanilla extract; these liquids enhance tenderness and flavor depth. Finally, add the remaining dry ingredients and gently fold everything together using a spatula to make sure the batter is uniformly combined without deflating it.

Step 3: Bake the Cake Layers

Divide the batter evenly among the pans and pop them in the oven for 20 to 23 minutes. You’ll know they’re ready when a cake tester or toothpick comes out clean. These layers will remain light and pale — no browning needed. Once baked, cool them on racks for 10 minutes before gently removing from the pans to finish cooling completely. This cooling step ensures your layers retain their tender crumb and don’t crumble when you assemble the cake.

Step 4: Make the Strawberry Buttercream

Sift powdered sugar together with the freeze dried strawberry powder so you avoid any lumps and get a lovely pink hue. Beat butter on medium-high speed for 4 minutes until creamy and pale, scraping the bowl down for an even mix. Gradually add in the strawberry-powder sugar, vanilla, and milk in two parts, whipping until glossy and silky after each addition. If you want a more vivid pink, you can add a drop of red food coloring, but the natural strawberry powder makes it beautifully subtle and fresh-looking. Finish with a gentle mix at low speed to get the perfect spreadable texture.

Step 5: Assemble the Cake

Set your first cooled cake layer on a serving plate or turntable if you have one, then spread a generous scoop of buttercream evenly with an offset spatula. Repeat with the second layer and finally add the last layer. Cover the entire cake with a thin crumb coat to trap any stray crumbs, then refrigerate for 20 minutes so it sets nicely. After chilling, apply the remaining buttercream smoothly over the cake’s surface, creating optional waves or patterns with your spatula for that extra wow factor. Top it all off by decorating with fresh strawberries and lemon slices for an inviting finish!

How to Serve Delicious Recipe

Garnishes

Fresh strawberries and thin lemon slices not only make this cake look delightful but also add bursts of fresh flavor and a zesty aroma with every bite. They complement the strawberry buttercream and lemon cake layers perfectly, giving you a slice that looks as fabulous as it tastes. Sometimes, a few mint leaves can be scattered on top for a splash of green and a refreshing note.

Side Dishes

This Delicious Recipe holds its own wonderfully, but pairing it with a light vanilla bean ice cream or a delicate cup of Earl Grey tea takes the experience up a notch. The creaminess of ice cream balances the citrus tang elegantly, while the tea adds a fragrant warmth that complements the strawberries beautifully.

Creative Ways to Present

For a festive occasion, consider serving this cake on a pretty cake stand with edible flowers scattered around for a garden party vibe. You could also create mini versions by baking the batter into cupcakes and frosting them with the strawberry buttercream for an easy grab-and-go treat. Drizzling a lemon glaze over the top slices adds an extra touch of shine and zing for special events.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. This keeps the strawberry buttercream fresh and prevents the lemon cake from drying out. It tastes best within 3 to 4 days, so try to indulge sooner rather than later!

Freezing

If you want to prepare ahead, individual cake layers freeze well. Wrap them tightly in plastic wrap and foil to avoid freezer burn, and store for up to 2 months. When ready to assemble, thaw overnight in the fridge so they maintain their tenderness and moisture for that perfect slice.

Reheating

Since this cake is best served chilled or at room temperature, reheating is not recommended. If you prefer, let the refrigerated slice sit out for 15 to 20 minutes before serving to soften the buttercream and bring out the lovely flavors fully.

FAQs

Can I substitute sour cream in the lemon cake layers?

Yes! Greek yogurt is a great alternative that keeps the cake moist and adds a subtle tang similar to sour cream.

Is freeze dried strawberry powder necessary for the buttercream?

While it adds authentic strawberry flavor and color, you can use fresh strawberry puree reduced to a thick consistency, but the buttercream may be softer and less vibrant.

How do I prevent the cake layers from drying out?

Make sure to measure your ingredients accurately, avoid over-baking, and store baked layers properly wrapped or in an airtight container.

Can I use lemon extract instead of fresh lemon juice and zest?

You can, but fresh lemon juice and zest offer a brighter, fresher flavor that lemon extract may not fully replicate.

Will this cake work with other fruits?

Absolutely! You can experiment with raspberry or blueberry powders instead of strawberry or decorate with seasonal fruit for different twists on this Delicious Recipe.

Final Thoughts

This Strawberry Lemon Cake is genuinely one of those recipes that sparks joy with its fresh flavors and tender texture. Every step, ingredient, and touch of decoration comes together to create a wonderfully memorable dessert. Don’t hesitate to give this Delicious Recipe a try for your next special occasion — I promise it will quickly become a beloved classic in your kitchen, just like it is in mine!