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Strawberry Lemon Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Lemon Cake is a delightfully moist and zesty dessert featuring layers of tender lemon cake infused with fresh lemon zest and juice, complemented by a creamy strawberry buttercream frosting made with freeze-dried strawberry powder. Perfectly balanced in sweetness and citrus brightness, this cake is adorned with fresh strawberries and lemon slices, making it a stunning centerpiece for any celebration or sweet craving.

Ingredients

Lemon Cake Layers

  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp 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 tbsp lemon juice
  • 2 tsp vanilla extract

Strawberry Buttercream

  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tbsp freeze-dried strawberry powder
  • 2 tsp vanilla extract
  • 2-3 tbsp whole milk (room temperature)

Decoration

  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and line three 20 cm (8-inch) round baking pans with parchment paper for easy cake removal.
  2. Sift Dry Ingredients: In a bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside for later use.
  3. Prepare Sugar and Lemon Zest: In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until the mixture resembles wet sand, releasing the lemon’s aroma.
  4. Cream Butter and Sugar Mixture: Add the room temperature butter to the sugar and zest mix. Using a mixer, beat on high speed for 3 minutes until light and fluffy.
  5. Add Eggs: Incorporate the eggs two at a time on low speed, mixing well after each addition to ensure proper emulsification.
  6. Add Half of Dry Ingredients: Gradually add half of the sifted dry ingredients to the wet mixture on low speed, mixing just until combined.
  7. Incorporate Wet Ingredients: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until just combined to preserve moisture and texture.
  8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix gently. Use a rubber spatula to fold the batter gently ensuring even incorporation without overmixing.
  9. Divide and Bake: Evenly divide the batter into the prepared pans. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. The cakes remain light in color without browning heavily.
  10. Cool the Cakes: Allow the cakes to cool on cooling racks for 10 minutes, then carefully remove them from pans and cool completely.
  11. Prepare Strawberry Powder and Powdered Sugar: Sift together powdered sugar and freeze-dried strawberry powder to blend evenly.
  12. Beat Butter: Using a stand or hand mixer with a paddle attachment, beat the butter on medium-high speed for 4 minutes. Scrape down the bowl sides, then continue mixing for an additional 2 minutes.
  13. Add Sugar Mixture: Gradually add the powdered sugar and strawberry powder mixture in two parts, plus vanilla extract and milk, whipping well after each addition to achieve smooth consistency. Optionally add a small amount of red food coloring for enhanced color.
  14. Final Buttercream Mix: Scrape bowl sides again and mix the buttercream on low speed for 2 minutes until perfectly smooth and fluffy.
  15. Assemble the Cake Layers: Place the first cake layer on a serving plate or cake turntable. Spread two large scoops of buttercream evenly on top with an offset spatula. Repeat with the second layer, then place the third cake layer on top.
  16. Apply Crumb Coat: Spread a thin layer of buttercream over the entire cake to lock in crumbs. Refrigerate for 20 minutes to set the crumb coat.
  17. Final Frosting: Apply the remaining buttercream over the cake evenly. Optionally, create a wavy decorative pattern on the surface using an offset spatula.
  18. Decorate: Garnish the cake with fresh strawberries and lemon slices to add a fresh and elegant finish.

Notes

  • Ensure all dairy ingredients like butter, sour cream, eggs, and milk are at room temperature for optimal batter texture.
  • Use fresh lemon zest and juice for the best natural lemon flavor; avoid bottled lemon juice if possible.
  • Freeze-dried strawberry powder provides natural color and flavor to the buttercream without extra moisture.
  • If you don’t have a cake turntable, you can still assemble and decorate the cake on any flat serving plate.
  • Chill the crumb-coated cake to help set the frosting layers and make final decorating easier.
  • For a brighter pink buttercream, a drop of red food coloring can be added but is optional.
  • Make sure not to overmix the batter to keep the cake layers light and tender.

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