Strawberry Lemonade Jam Cake
This Strawberry Lemonade Jam Cake features a moist and tender cake with a delightful strawberry lemonade jam filling, perfect for spring celebrations.
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 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup milk
Strawberry Lemonade Jam Filling
- 1 cup fresh strawberries hulled and diced
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
Making the Jam
- In a saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens.
- Remove the saucepan from heat and allow the jam to cool slightly before using. This ensures it sets properly when added to the cake.
Assembling and Baking
- Pour half of the cake batter into the prepared pan. Spread a layer of the cooled strawberry lemonade jam over the batter, then top with the remaining batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage
- Once cooled, slice the cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Always use fresh, high-quality ingredients for the best flavor. Ensure all ingredients are at room temperature before starting. To achieve a light and fluffy texture, be careful not to overmix the batter. Let the cake cool completely before applying any frosting or decorations.
Ingredient Substitutions: For gluten-free, use a gluten-free flour blend. For a dairy-free option, substitute the butter with a plant-based alternative.
How to Serve: Serve with a chilled glass of lemonade or a sparkling rosé. For a non-alcoholic option, pair with iced tea or a fruity mocktail.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Make-Ahead Tips: Bake the cake a day in advance to allow the flavors to meld. Store the jam filling separately and assemble before serving.
Ingredient Substitutions: For gluten-free, use a gluten-free flour blend. For a dairy-free option, substitute the butter with a plant-based alternative.
How to Serve: Serve with a chilled glass of lemonade or a sparkling rosé. For a non-alcoholic option, pair with iced tea or a fruity mocktail.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Make-Ahead Tips: Bake the cake a day in advance to allow the flavors to meld. Store the jam filling separately and assemble before serving.