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Delicious Strawberry Lemon Layer Cake with fresh strawberries and lemon frosting

Strawberry Lemon Layer Cake

A light and moist layered cake infused with fresh lemon and strawberries, topped with silky frosting, perfect for summer occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American, Seasonal
Servings 12 servings
Calories 420 kcal

Ingredients
  

For the Cake

  • 2 1/2 cups all-purpose flour Soft as a cloud
  • 2 1/2 teaspoons baking powder Leavening agent
  • 1/2 teaspoon salt Enhances flavors
  • 1 cup unsalted butter Softened to a diary-level creaminess
  • 2 cups sugar Sweet granules that melt into the batter
  • 4 large eggs Adds richness and structure
  • 1 teaspoon vanilla extract Aromatic companion to strawberries
  • 1 tablespoon lemon zest Bursting with citrus oils
  • 1/2 cup fresh lemon juice Vibrantly tart
  • 1 cup buttermilk Adds moisture
  • 1 1/2 cups fresh strawberries Chopped, exuding juicy tang

For the Frosting

  • 1 cup unsalted butter Softened to dreamy smoothness
  • 4 cups powdered sugar For ultimate sweetness
  • 2 tablespoons fresh lemon juice Enlivens the frosting
  • 1 teaspoon vanilla extract Harmonizes flavors
  • 1/4 cup heavy cream Transforms texture to velvety
  • 1/2 cup fresh strawberries Pureed for fruity essence

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a medium bowl, combine the all-purpose flour, baking powder, and salt.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  • Incorporate the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
  • Gradually add the flour mixture, alternating it with the buttermilk, mix just until combined.
  • Fold in the chopped strawberries gently.
  • Divide the batter evenly between the prepared pans.

Baking

  • Bake in the preheated oven 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 to cool completely.

Frosting

  • Beat the softened butter in a mixing bowl, gradually adding powdered sugar until smooth.
  • Add lemon juice, vanilla extract, and heavy cream, mixing until fluffy.
  • Fold in the pureed strawberries.

Assembly

  • Once the cakes have cooled completely, frost between the layers and on top with the strawberry lemon frosting.

Notes

Allow butter to soften fully for optimal mixing. Measure ingredients accurately for a successful cake. Patience is key to avoid a dense cake.
Keyword Birthday Cake, Layer Cake, Lemon Desserts, Strawberry Cake, Summer Desserts