Here’s a bright, sweet, and tangy treat: Strawberry Lemon Cake—perfect for spring, birthdays, or any time you want a burst of sunshine on your plate. 🍓🍋🎂
🍰 Ingredients (9-inch round cake or 12 cupcakes)
For the Cake:
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup Butter, softened
-
¾ cup sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ cup milk
-
Zest of 1 lemon
-
2 tbsp fresh lemon juice
-
1 cup chopped fresh Strawberries
For the Frosting:
-
8 oz Cream Cheese, softened
-
½ cup butter, softened
-
3–4 cups powdered sugar
-
1 tsp vanilla
-
1–2 tbsp lemon juice (to taste)
-
Optional: finely chopped strawberries for garnish
👩🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan (or line a muffin tin for cupcakes).
2️⃣ Mix dry ingredients
-
Whisk together flour, baking powder, baking soda, and salt in a bowl.
3️⃣ Cream butter & sugar
-
In a separate bowl, beat butter and sugar until light and fluffy.
-
Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
4️⃣ Combine & fold in strawberries
-
Add dry ingredients alternately with milk, mixing gently.
-
Fold in chopped strawberries.
5️⃣ Bake
-
Pour batter into prepared pan.
-
Bake 25–30 minutes (cupcakes 18–20 minutes) or until a toothpick inserted comes out clean.
-
Let cool completely before frosting.
6️⃣ Prepare frosting
-
Beat cream cheese and butter until smooth.
-
Gradually add powdered sugar and lemon juice, adjusting consistency.
-
Frost cooled cake and garnish with extra strawberries or lemon zest.
🌟 Tips
-
Use ripe, firm strawberries to prevent the cake from getting too soggy.
-
For extra lemon punch, brush cake layers with a lemon simple syrup before frosting.
-
Can be made as a layer cake, loaf cake, or cupcakes—all versions work beautifully.
If you want, I can also give you a “super moist strawberry-lemon cake” recipe that’s bakery-style, with a strawberry swirl in the batter for extra flavor and visual appeal.
Do you want me to share that version?