Introduction

This Strawberry Lemon Cake is a delightful blend of zesty lemon and sweet strawberry flavors, perfect for any celebration or a special treat. Moist lemon-flavored cake layers are paired with a vibrant strawberry buttercream, creating a fresh and irresistible dessert.

Strawberry Lemon Cake with Strawberry Buttercream Recipe - Recipe Image

Ingredients

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
400 g butter (room temperature, for buttercream)
660 g powdered sugar
2 tbsp freeze dried strawberry powder
2 tsp vanilla extract
2-3 tbsp whole milk (room temperature)
Fresh strawberries (for decoration)
Lemon slices (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) baking pans by lining them with parchment paper.
Step 2: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together until the mixture looks like wet sand to release the lemon flavor. Add the butter and beat on high speed for 3 minutes.
Step 4: Add the eggs two at a time to the mixture, mixing on low speed until combined after each addition.
Step 5: Add half of the sifted dry ingredients to the bowl and mix on low speed until just combined.
Step 6: Add sour cream, vegetable oil, lemon juice, and vanilla extract, mixing until just combined. Then add the remaining dry ingredients and mix until fully incorporated.
Step 7: Using a rubber spatula, gently fold the batter to ensure all ingredients are evenly combined.
Step 8: Divide the batter evenly among the prepared pans. Bake for 20-23 minutes or until a cake tester inserted in the center comes out clean. The cakes will stay light and should not brown.
Step 9: Remove the cakes from the oven and let them cool on a cooling rack. After 10 minutes, carefully remove them from the pans and allow to cool completely.
Step 10: For the strawberry buttercream, sift together powdered sugar and freeze dried strawberry powder. Set aside.
Step 11: Beat the butter on medium-high speed for 4 minutes. Scrape down the bowl sides and continue beating for another 2 minutes until creamy.
Step 12: Add the powdered sugar and strawberry powder mixture, vanilla extract, and milk in two additions, beating well after each until fully combined. Optionally, add a drop of red food coloring to brighten the color.
Step 13: Scrape down the sides of the bowl and mix the buttercream on low speed for 2 minutes to finish.
Step 14: Place one cake layer on a serving dish or turntable. Spread two large scoops of buttercream over it evenly. Repeat with the next layer, then add the final layer and cover the whole cake with a thin crumb coat of buttercream.
Step 15: Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
Step 16: Apply the remaining buttercream evenly over the cake. Optionally, create a wavy pattern using an offset spatula.
Step 17: Decorate the cake with fresh strawberries and lemon slices before serving.

Tips & Variations

Use room temperature ingredients for the best texture and easier mixing.
Freeze dried strawberry powder can be substituted with fresh strawberry puree, but reduce the milk to maintain the buttercream consistency.
For extra lemon flavor, add a teaspoon of lemon extract to the batter.
If you don’t have a turntable, place the cake on a flat plate and use a butter knife or spatula to frost.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without sour cream?

Yes, you can substitute sour cream with an equal amount of Greek yogurt or buttermilk. This will maintain the moisture and slight tang in the cake.

How do I prevent the cake from drying out?

Ensure you do not overbake the cake and remove it as soon as a tester comes out clean. Also, using sour cream and oil helps keep the cake moist. Wrapping or storing the cake properly will also prevent drying.

Strawberry Lemon Cake with Strawberry Buttercream Recipe

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★★★★★

4.4 from 76 reviews

This Strawberry Lemon Cake features moist lemon-infused layers paired with a creamy strawberry buttercream frosting. The cake is light and fluffy, combining fresh citrus zest and juice with tender sour cream and butter, while the frosting is delicately sweet with natural strawberry flavor from freeze-dried powder. Perfectly decorated with fresh strawberries and lemon slices, this cake is a refreshing and visually stunning dessert for any occasion.

Author: Maya
Prep Time: 30 minutes
Cook Time: 23 minutes
Total Time: 1 hour 18 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 lemons
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)

Decorations

Fresh strawberries
Lemon slices

Instructions

Preheat Oven and Prepare Pans: Preheat the oven to 170ºC (340ºF) conventional setting. Line three 20 cm (8-inch) cake pans with parchment paper to prevent sticking.
Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mix 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 fragrance and oils.
Cream Butter and Sugar Mixture: Add the room temperature butter to the sugar and lemon zest mixture. Using a mixer on high speed, beat the mixture for 3 minutes until creamy and light.
Add Eggs: Incorporate the eggs two at a time into the butter mixture, mixing on low speed until each addition is fully combined to maintain batter consistency.
Add Half of Dry Ingredients: Gradually add half of the sifted dry ingredients to the wet ingredients, mixing on low speed just until combined.
Add Wet Ingredients: Mix in the sour cream, vegetable oil, lemon juice, and vanilla extract until combined. Then add the remaining dry ingredients and mix until incorporated.
Fold Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are fully combined without overmixing.
Divide and Bake: Evenly distribute the batter among the prepared pans. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. The cakes should remain light in color without browning.
Cool Cakes: Remove cakes from oven and cool on a wire rack. After 10 minutes, carefully remove the cakes from their pans and allow them to cool completely.
Sift Strawberry Powder and Sugar: For the buttercream, sift together the powdered sugar and freeze-dried strawberry powder. Set aside.
Beat Butter: Using a stand mixer with paddle attachment or hand mixer, whip the softened butter for 4 minutes on medium-high speed. Scrape down sides of bowl and continue mixing for an additional 2 minutes until fluffy.
Add Sugar Mixture: Incorporate the powdered sugar and strawberry powder mixture in two parts, alternating with vanilla extract and milk. Whip on medium speed until each addition is fully combined. Optionally, add a small amount of red food coloring for a brighter pink hue.
Final Buttercream Mix: Scrape down the bowl once more and mix the buttercream on low speed for 2 minutes to achieve a smooth texture.
Assemble Cake: Place the first cake layer on a serving dish or cake turntable. Spread two generous scoops of strawberry buttercream evenly over the surface with an offset spatula. Repeat with the second layer, then top with the final cake layer.
Apply Crumb Coat: Cover the entire cake with a thin layer of buttercream to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
Final Frosting Layer: Add the remaining buttercream evenly over the chilled cake. Use an offset spatula to create a smooth or wavy design as desired.
Decorate: Garnish the cake with fresh strawberries and lemon slices for an elegant and fresh finish.

Notes

Ensure all dairy ingredients (butter, sour cream, milk, eggs) are at room temperature for best mixing results and texture.
Do not overmix the batter after adding flour to prevent the cake from becoming dense.
If you don’t have freeze-dried strawberry powder, you can pulse freeze-dried strawberries in a food processor until powdery, or substitute with strawberry extract but adjust sweetness accordingly.
The cake layers will not brown much due to the light batter and baking temperature; this is normal and ensures a tender crumb.
Use an offset spatula for smooth, professional frosting application and decorating.
Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: Strawberry lemon cake, lemon cake recipe, strawberry buttercream, layered cake, lemon zest cake, homemade cake, spring dessert, fresh strawberry frosting