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Strawberry Lemon Cake

Strawberry Lemon Cake

Strawberry Lemon Cake is a moist, tangy, and fragrant dessert that combines the juicy sweetness of fresh strawberries with the bright zestiness of lemons. Perfect for any occasion, this easy-to-make cake features a tender crumb and vibrant flavors that delight both experienced bakers and beginners alike.

  • Total Time: 55 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh strawberries, hulled and chopped (or halved for texture)
  • Zest of 2 lemons
  • Juice of 1 lemon

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Wash and hull the strawberries, then chop or halve them based on your preferred texture. Zest the lemons carefully, avoiding the white pith, and set aside the juice. Ensure all other ingredients are at room temperature for best results.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent evenly, helping the cake rise properly.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the batter for a tender crumb.
  4. Add Eggs and Vanilla: Beat the eggs in one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and lemon zest to infuse the batter with aromatic flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the wet ingredients in small batches, starting and ending with the flour mixture. Mix gently until just combined to avoid a dense cake.
  6. Incorporate Strawberries: Fold in the chopped strawberries carefully to distribute evenly without breaking them up too much, preserving fresh texture in every bite.
  7. Bake the Cake: Pour the batter into a greased or parchment-lined cake pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Allow the cake to cool completely in the pan before removing. Frost with your favorite lemon frosting or a light cream cheese glaze for an extra tangy finish.

Notes

  • Use the freshest strawberries and lemons available for maximum flavor and moisture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Ensure eggs, butter, and milk are at room temperature to blend smoothly.
  • Rotate the cake pan halfway through baking for even cooking.
  • Test doneness by inserting a toothpick in multiple spots; it should come out clean or with a few crumbs.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: Strawberry Lemon Cake, fresh strawberry cake, lemon dessert, moist cake, easy cake recipe, fruity cake, lemon zest cake