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Strawberry Lemonade Cake With Creamy Lemon Buttercream

Strawberry Lemonade Cake With Creamy Lemon Buttercream Bliss

Enjoy a delightful Strawberry Lemonade Cake with Creamy Lemon Buttercream that brightens up any summer gathering.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Swap for gluten-free flour for a gluten-free version.
  • 2.5 teaspoons baking powder Acts as a leavening agent for rise and fluffiness.
  • 0.5 teaspoon baking soda Provides extra leavening for a light and airy texture.
  • 0.5 teaspoon salt Balances the sweetness of the cake.
  • 1 cup unsalted butter, room temperature Ensures the cake is rich and moist.
  • 1.75 cups granulated sugar Sweetens the batter and contributes to moistness.
  • 4 large eggs, room temperature Helps bind the ingredients together and adds structure.
  • 1 tablespoon lemon zest Intensifies the lemon flavor; lime zest can be used for a different citrus twist.
  • 0.33 cup fresh lemon juice Adds brightness and acidity, essential for a true Strawberry Lemonade Cake.
  • 0.5 cup milk, room temperature Keeps the batter moist; almond milk is a good dairy-free substitute.
  • 0.5 cup sour cream, room temperature Adds richness; can be swapped with yogurt.
  • 0.67 cup finely chopped fresh strawberries Infuses the cake with sweetness and moisture.
  • 1 teaspoon vanilla extract Enhances the depth of flavor.
For the Creamy Lemon Buttercream
  • 1 cup unsalted butter, room temperature The perfect base for a creamy frosting.
  • 4 cups powdered sugar, sifted Sweetens and thickens the buttercream.
  • 2 tablespoons lemon zest Brightens up the flavor of the buttercream.
  • 0.25 cup fresh lemon juice Adds refreshing acidity.
  • 2-3 tablespoons heavy cream or milk Adjusts frosting consistency to your liking.
  • 0.25 teaspoon salt Enhances flavor, making the frosting more balanced.
For Garnish
  • fresh strawberries, halved Perfect for adding a decorative touch to your stunning cake.
  • lemon slices or zest curls Provides extra visual appeal and a hint of citrus.

Equipment

  • Oven
  • 9-inch round cake pans
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour your two 9-inch round cake pans.
  2. In a medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, milk, sour cream, and vanilla extract until smooth.
  6. Gradually fold in the dry ingredients, then gently mix in the chopped strawberries.
  7. Divide the batter between the prepared pans and bake for 30–35 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare the creamy lemon buttercream by beating the butter, then slowly adding powdered sugar, lemon zest, lemon juice, and cream until desired consistency is achieved.
  10. Once cooled, frost the top of one cake layer with buttercream, place the second layer on top, and frost the sides and top evenly.
  11. Garnish with fresh strawberries and lemon slices or curls before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, store the cake in an airtight container and enjoy within a few days. Feel free to experiment with different flavors and garnishes.

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