Description
Indulgent “strawberry lemon cake” brings zesty Mediterranean sunshine to classic dessert lovers. Fresh berries and citrus notes dance together, promising a mouthwatering slice of pure summer delight you’ll want to savor slowly.
Ingredients
Scale
Main Cake Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 2 ½ cups all-purpose flour
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
- 1 cup diced fresh strawberries (tossed in 1 tablespoon flour to prevent sinking)
Flavoring Ingredients:
- 1 tablespoon lemon zest (about 2 lemons)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting and Topping Ingredients:
- 8 ounces (226 grams) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ¼ cup fresh strawberry puree (blended strawberries, strained to remove seeds if desired)
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- Fresh sliced strawberries
- Lemon zest
- Whipped cream
Instructions
- Meticulously prepare baking vessels by coating two circular molds with butter and lining with parchment paper, ensuring complete coverage for effortless cake release.
- Sift together flour, leavening agents, and sodium chloride in a separate mixing vessel, creating a uniform dry foundation for the cake’s structure.
- Cream butter and granulated sweetener in a spacious mixing bowl, whipping vigorously until the mixture transforms into a pale, airy consistency with enhanced volume.
- Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth, cohesive batter.
- Infuse the mixture with aromatic vanilla essence, vibrant lemon zest, and tangy citrus juice, distributing flavors evenly throughout the composition.
- Gradually introduce the previously prepared dry ingredients, alternating with buttermilk, mixing delicately to prevent overworking the batter and maintain its tender texture.
- Gently integrate freshly diced strawberry morsels, distributing them with a light touch to prevent bruising or breaking the delicate fruit pieces.
- Transfer the luxurious batter into prepared baking vessels, smoothing the surface to ensure an even, elegant presentation and consistent baking.
- Position the cake molds in a preheated oven calibrated to 350°F, allowing the transformation from liquid batter to delectable cake to begin.
Notes
- Prevent strawberries from sinking by tossing them in a light coating of flour before folding into the batter, which helps distribute them evenly throughout the cake.
- For a more intense lemon flavor, poke small holes in the warm cake after baking and brush with a lemon syrup made from equal parts lemon juice and sugar.
- Ensure ingredients are at room temperature, especially butter and eggs, to create a smoother, more uniform cake texture and help ingredients blend more effectively.
- Make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend, which will maintain a similar tender crumb and light structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 37 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg