**Strawberry Lemonade Cake Recipe**
Indulge in the perfect balance of tangy lemon and sweet strawberry with this layered Strawberry Lemonade Cake. Moist lemon cake layers are paired with a luscious strawberry filling and topped with zesty lemon buttercream.
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Ingredients
Lemon Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (from 2-3 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 cup (240ml) buttermilk, room temperature
- 1 tsp vanilla extract
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Strawberry Filling:
- 2 cups (300g) fresh strawberries, hulled & chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch + 2 tbsp water (slurry)
Lemon Buttercream Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 5-6 cups (600-720g) powdered sugar, sifted
- 2 tbsp lemon zest (from 2-3 lemons)
- 3-4 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Garnish (Optional):
- Fresh strawberries, lemon slices, mint leaves, or lemon zest
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Instructions
1. Bake the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment.
- Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter & Sugar:In a stand mixer, beat butter and sugar until fluffy (3-5 mins). Add eggs one at a time, then mix in lemon zest and vanilla.
- Combine Wet & Dry: Alternate adding dry ingredients and buttermilk/lemon juice to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Bake: Divide batter evenly into pans. Bake 20-25 mins or until a toothpick comes out clean. Cool in pans for 10 mins, then transfer to a wire rack.
2. Prepare Strawberry Filling:
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until strawberries break down (5-7 mins).
- Stir in cornstarch slurry and simmer until thickened (2-3 mins). Strain if desired. Cool completely.
3. Make Lemon Buttercream:
- Beat butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Whip until light and fluffy (3-5 mins). Adjust consistency with more sugar or lemon juice as needed.
4. Assemble the Cake:
- Layer: Place one cake layer on a plate. Spread half the strawberry filling. Repeat with the second layer. Top with the third layer.
- Frost:Apply a thin crumb coat with lemon buttercream. Chill 15 mins, then frost the entire cake with remaining buttercream.
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Tips:
- Ensure all ingredients are at room temperature for even mixing.
- For a more intense strawberry flavor, add 1-2 tbsp of reduced strawberry puree to the frosting.
- Freeze cake layers for 15 mins before frosting for easier handling.
Enjoy this vibrant, refreshing cake that’s perfect for summer gatherings or any celebration! 🍓🍋
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