Description
A bright and refreshing Strawberry Lemonade Cake that combines tender lemon-scented cake layers with fresh strawberry puree and tangy cream cheese frosting. Perfect for summer gatherings, birthdays, or a sunny weeknight treat.
Ingredients
- All-Purpose Flour, 2 1/2 cups
- Baking Powder, 2 1/2 teaspoons
- Salt, 1/2 teaspoon
- Unsalted Butter, 1 cup (softened)
- Granulated Sugar, 1 3/4 cups
- Eggs, 4 large
- Fresh Lemon Juice, 1/4 cup
- Lemon Zest, 1 tablespoon
- Buttermilk, 1 cup
- Vanilla Extract, 2 teaspoons
- Strawberries (pureed), 1 1/2 cups
- Cream Cheese (for frosting), 8 ounces (softened)
- Unsalted Butter (for frosting), 1/2 cup (softened)
- Powdered Sugar, 4 cups
- Strawberry Puree (for frosting), 1/2 cup
- Lemon Juice (for frosting), 1 tablespoon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line bottoms with parchment for easy removal.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add 4 large eggs one at a time, beating briefly after each addition. Mix in 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 teaspoons vanilla extract.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Gently fold in 1 1/2 cups pureed strawberries until evenly distributed and batter is a uniform pink hue.
- Divide batter evenly between prepared pans, smooth the tops, and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely before frosting.
- For the frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth and creamy.
- Gradually add 4 cups powdered sugar, beating until incorporated, then add 1/2 cup strawberry puree and 1 tablespoon lemon juice. Beat until light, fluffy, and spreadable. Adjust consistency with a little more powdered sugar or a teaspoon of milk if needed.
- Level cake layers if necessary. Place one layer on a serving plate, spread an even layer of frosting, then top with the second cake layer. Frost the top and sides with the remaining frosting.
- Garnish with fresh strawberry slices or lemon slices as desired. Chill briefly for cleaner slices, then serve and enjoy.
Notes
- Use room-temperature ingredients for an even, smooth batter.
- Rub lemon zest into the sugar before mixing to amplify citrus aroma.
- Strain strawberry puree for a seed-free frosting and smoother texture.
- Sift powdered sugar to avoid lumps in the frosting.
- Chill the frosted cake for 15 to 30 minutes before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice (approx 120 g)
- Calories: 420
- Sugar: 34 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: strawberry lemonade cake, lemon strawberry cake, summer cake, cream cheese frosting, fruity cake, party dessert