Strawberry Lemonade Cake
A refreshing cake that combines the sweet and tart flavors of strawberries and lemons, perfect for summer gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
- 1 cup chopped fresh strawberries
Lemonade Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 3 tbsp fresh lemon juice
- Pinch of salt
- 2-3 tbsp milk as needed
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake does not stick.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Making the Batter
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the lemon juice and lemon zest. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the chopped strawberries with a spatula, being careful not to overmix the batter.
Baking
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting and Serving
- Beat together the softened butter, powdered sugar, lemon juice, and a pinch of salt until smooth and creamy. Adjust the consistency with milk if necessary.
- Once the cake is completely cooled, spread the lemonade frosting evenly over the top and sides of the cake.
- Slice and serve the cake with a garnish of fresh strawberries and lemon slices for a beautiful presentation.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Use fresh strawberries for optimal flavor. Don't overmix the batter to keep the cake light and fluffy.
Ingredient Substitutions: You can use a gluten-free flour blend to make this cake gluten-free. Almond extract can be used in place of vanilla extract for a nutty flavor.
How to Serve: Best served slightly chilled. Pair with iced tea or lemonade for a refreshing treat.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Frost on the day of serving.
Ingredient Substitutions: You can use a gluten-free flour blend to make this cake gluten-free. Almond extract can be used in place of vanilla extract for a nutty flavor.
How to Serve: Best served slightly chilled. Pair with iced tea or lemonade for a refreshing treat.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Frost on the day of serving.