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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.

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

  1. 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.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add Half of Dry Ingredients: Gradually add half of the sifted dry ingredients to the wet ingredients, mixing on low speed just until combined.
  7. 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.
  8. Fold Batter: Use a rubber spatula to gently fold the batter to ensure all ingredients are fully combined without overmixing.
  9. 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.
  10. 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.
  11. Sift Strawberry Powder and Sugar: For the buttercream, sift together the powdered sugar and freeze-dried strawberry powder. Set aside.
  12. 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.
  13. 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.
  14. Final Buttercream Mix: Scrape down the bowl once more and mix the buttercream on low speed for 2 minutes to achieve a smooth texture.
  15. 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.
  16. 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.
  17. 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.
  18. 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

Find it online: https://messykitchenmagic.com/strawberry-lemon-cake-with-strawberry-buttercream-recipe/