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Delicious Recipe

Delicious Recipe
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★★★★★

4.9 from 29 reviews

This Strawberry Lemon Cake is a bright and moist layered cake featuring zesty lemon cake layers paired with a creamy, tangy strawberry buttercream. Perfectly balanced with fresh strawberries and lemon slices for a fresh and vibrant dessert experience, this cake brings a delightful combination of citrus and sweet berry flavors, ideal for celebrations or a refreshing treat.

Ingredients

Scale

Lemon Cake Layers

  • 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

Strawberry Buttercream

  • 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

Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Prepare the Oven and Pans: Preheat the oven to 170ºC (340ºF) using the conventional oven setting. Line three 20 cm (8-inch) baking pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Mix Sugar and Lemon Zest: In a large mixing bowl, rub granulated sugar and lemon zest together until the mixture is moist and textured like wet sand to release the lemon’s fragrance.
  4. Cream Butter and Sugar: Add softened butter to the sugar mixture and beat on high speed for 3 minutes until creamy and well combined.
  5. Add Eggs: Incorporate eggs two at a time into the mixture on low speed until fully blended.
  6. Add Dry Ingredients and Wet Ingredients Alternately: Add half of the sifted dry ingredients and mix on low speed until just combined. Then, add sour cream, vegetable oil, lemon juice, and vanilla extract; mix until combined. Finally, add the remaining dry ingredients and mix gently to blend all components without overmixing.
  7. Fold Batter: Use a rubber spatula to fold the batter gently ensuring uniform mixing without deflating the mixture.
  8. Bake Cake Layers: Distribute the batter evenly into the prepared pans. Bake for 20-23 minutes or until a tester inserted comes out clean. The cakes should remain light and not brown excessively.
  9. Cool Cake Layers: Remove pans from the oven and let cakes cool on a rack for 10 minutes. Carefully remove cakes from pans and allow them to cool completely before frosting.
  10. Make Strawberry Buttercream: Sift powdered sugar and freeze dried strawberry powder together. In a stand mixer or using a hand mixer, whip softened butter for 4 minutes on medium-high speed. Scrape bowl sides and whip for 2 more minutes.
  11. Add Sugar Mixture and Flavorings: Gradually add the powdered sugar mixture, vanilla extract, and whole milk in two parts, beating well after each addition until smooth and fluffy. Optionally, add a few drops of red food coloring for a brighter hue.
  12. Final Mix: Scrape the bowl sides again and whip the buttercream for an additional 2 minutes at low speed to ensure a silky texture.
  13. Assemble the Cake: Place the first cake layer on a serving dish or cake turntable. Spread two generous scoops of buttercream evenly with an offset spatula. Layer the second cake and repeat. Place the final layer on top and coat the entire cake with a thin crumb coat.
  14. Chill and Finish Frosting: Refrigerate the crumb-coated cake for 20 minutes to set the base layer. Apply the remaining buttercream evenly over the cake and optionally create wavy patterns with the spatula.
  15. Decorate: Garnish the cake with fresh strawberries and lemon slices for an elegant and fresh finish.

Notes

  • For best results, use room temperature ingredients to ensure even mixing.
  • Make sure to not overmix the batter to keep the cake light and fluffy.
  • Freezing the freeze dried strawberry powder beforehand makes it easier to sift and blend smoothly into the frosting.
  • Use a turntable for easier cake decorating, but it is not mandatory.
  • Fresh lemon zest is key to achieving a vibrant lemon flavor; avoid pre-grated zest.
  • Chilling the cake between frosting layers helps the crumb coat set and prevents crumbs from mixing into the outer frosting layer.

Nutrition

Keywords: strawberry lemon cake, lemon cake, strawberry buttercream, layered cake, summer dessert, citrus cake

Find it online: https://frommamamaya.com/delicious-recipe-11/