Let’s bake a delicious Strawberry Lemon Cake! This recipe is easier than you might think, and the bright, refreshing flavors are perfect for any occasion. I’ll guide you through each step so you can create a beautiful and tasty dessert.
Why You Will Love This Recipe
This Strawberry Lemon Cake is a delightful treat because it’s both moist and flavorful. The combination of fresh strawberries and zesty lemon creates a perfectly balanced sweetness with a tangy kick. It’s surprisingly simple to make, even if you’re not an experienced baker. Plus, the vibrant colors from the strawberries make it a visually appealing dessert that’s sure to impress your friends and family. You will be surprised by how easy it is to bake a homemade strawberry cake.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 1 1/2 cups fresh strawberries, hulled and diced
Step-by-Step Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking. You can also line the bottom with parchment paper for extra insurance.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed, which helps the cake rise properly. Set aside.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should become paler and increase in volume as air is incorporated.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Alternate Adding Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Stir in Lemon and Strawberries:
Gently fold in the lemon juice, lemon zest, and diced strawberries. Make sure the strawberries are evenly distributed throughout the batter.
7. Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while it’s still warm.
Serving Suggestions
This Strawberry Lemon Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the cake’s tangy sweetness perfectly. For an extra touch, you can sprinkle a few fresh strawberry slices on top.
To make it look extra special, dust the cake with powdered sugar or create a simple lemon glaze by mixing powdered sugar with a bit of lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled cake for an elegant finish.
This Strawberry Lemon Cake is perfect for a variety of occasions. It’s a great choice for summer picnics, afternoon tea, or a simple family dessert. The bright flavors make it a refreshing treat for warmer weather, and the beautiful presentation makes it suitable for more formal gatherings as well.
Storage and Reheating
To store your Strawberry Lemon Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you want to store it for longer, you can keep it in the refrigerator for up to a week. Just be aware that the cake might dry out a bit in the fridge.
If you’ve refrigerated the cake, you can bring it back to room temperature before serving. Individual slices can be gently warmed in the microwave for about 10-15 seconds to enhance the flavor and texture.
Key Details
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Wire rack
Strawberry Lemon Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 1/2 cups fresh strawberries hulled and diced
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. You can also line the bottom with parchment paper for extra insurance.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the lemon juice, lemon zest, and diced strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.