Strawberry Lemon Cake

Imagine creating a Strawberry Lemon Cake in your kitchen, where the sweet aroma of fresh strawberries mingles with the zing of lemon.

You’ll appreciate how straightforward the process is, welcoming bakers of any expertise.

This cake’s fluffy texture and balanced flavors make it an ideal choice for your next gathering.

As you consider impressing your guests, there’s more to explore about crafting this delightful dessert.

Kitchen Tools Required

• 2 Mixing bowls
• 1 Whisk
• 1 Spatula
• 1 9-inch cake pan
• 1 Oven
• 1 Cooling rack

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup strawberries, chopped
• 1 tablespoon powdered sugar, for dusting

Cook & Prep Time

To efficiently manage your time while preparing and baking the Strawberry Lemon Cake, here’s a suggested timeline:

1. Pre-Preparation (5 minutes)
   • Gather all equipment: mixing bowls, whisk, spatula, 9-inch cake pan, measuring cups and spoons, and cooling rack.
   • Preheat your oven to 350°F (175°C).
2. Preparation (15 minutes)
   • Grease and flour the 9-inch cake pan.
   • Measure and prepare all dry ingredients: flour, sugar, baking powder, and salt.
   • Measure and prepare all wet ingredients: melted butter, milk, eggs, and vanilla extract.
   • Zest the lemon and chop the strawberries.
3. Mixing Ingredients (5 minutes)
   • In a mixing bowl, whisk together the dry ingredients.
   • In another bowl, combine the wet ingredients.
   • Gradually mix wet ingredients into dry ingredients until smooth.
   • Fold in the lemon zest and chopped strawberries gently with a spatula.
4. Baking (30 minutes)
   • Pour the batter into the prepared cake pan.
   • Place the pan in the preheated oven and bake for 30 minutes or until a toothpick inserted comes out clean.
5. Cooling (15 minutes)
   • Allow the cake to cool in the pan for 10 minutes.
   • Transfer the cake to a cooling rack and let it cool completely for an additional 5 minutes.
6. Finishing Touch (2 minutes)
   • Dust the top of the cake with powdered sugar just before serving.

Total Time: 67 minutes

Recipe

Indulge in the sweet and tangy delight of a Strawberry Lemon Cake, perfect for any occasion.

This American dessert features a harmonious blend of fresh strawberries and zesty lemon, creating a revitalizing flavor profile that’s both light and satisfying.

The cake’s moist texture and vibrant taste make it a crowd-pleaser at parties and gatherings.

With a simple preparation process and using common kitchen ingredients, this cake is a great choice for both novice and experienced bakers alike.

The Strawberry Lemon Cake is made by combining dry and wet ingredients separately before mixing them together to form a smooth batter.

The addition of lemon zest and fresh strawberries gives the cake its distinctive flavor.

Once baked to a golden perfection, the cake is dusted with powdered sugar, adding a subtle sweetness to each bite.

This delightful dessert isn’t only pleasing to the palate but also visually appealing, making it a lovely centerpiece on any dessert table.

To make the Strawberry Lemon Cake, begin by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan.

In one mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract.

Gradually mix the wet ingredients into the dry ingredients until you achieve a smooth batter.

Gently fold in the lemon zest and chopped strawberries using a spatula.

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

Let it cool completely for an additional 5 minutes before dusting with powdered sugar and serving.

For the best results, verify that the butter is completely melted to achieve a smooth batter consistency.

Use fresh, ripe strawberries to enhance the cake’s flavor and aroma.

Adjust the amount of lemon zest according to your preference if you desire a more pronounced citrus flavor.

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, adding an extra layer of indulgence to each delightful slice.

Cooking Steps

Begin by preheating your oven to 350°F and thoroughly coating a 9-inch cake pan with flour to prevent sticking.

Next, mix the dry ingredients—flour, sugar, baking powder, and salt—in one bowl, ensuring they’re combined thoroughly.

In a separate bowl, whisk together the wet ingredients, then gradually blend these mixtures until the batter is smooth and ready for the cake pan.

Step 1. Turn on Oven to 350°F

First, make certain your oven is properly calibrated and ready by setting it to 350°F (175°C).

This temperature is vital for achieving the perfect bake, ensuring your Strawberry Lemon Cake rises evenly and the flavors meld beautifully.

Locate the oven’s control panel, and turn the dial or press the button to the desired setting.

Listen for the beep or light indicator, confirming the oven’s preheating process has begun.

Allow the oven to reach the full temperature before inserting your cake; this typically takes about 10-15 minutes.

Using an oven thermometer can provide additional accuracy, ensuring no temperature discrepancies.

A correctly preheated oven is essential for a consistent bake, producing a cake with a tender crumb and vibrant strawberry-lemon essence.

Step 2. Coat Cake Pan With Flour

To achieve a perfect bake, confirm your cake releases effortlessly by properly preparing your 9-inch cake pan.

Start by thoroughly greasing it to prevent sticking, confirming every nook and cranny is covered.

Then, lightly coat the pan with flour to create a barrier between the cake and the pan’s surface.

Follow these steps precisely:

1. Grease the Pan: Use a pastry brush or paper towel to evenly spread unsalted butter or nonstick spray all over the pan’s interior surfaces.
2. Add Flour: Sprinkle a tablespoon of all-purpose flour into the pan.
3. Distribute Evenly: Tilt and rotate the pan, tapping the sides gently to coat the bottom and sides uniformly with flour. Tap out any excess flour to avoid clumps.

These steps will confirm your cake releases smoothly.

Step 3. Mix Dry Ingredients Thoroughly

With your cake pan now perfectly prepared, it’s time to focus on creating the base of your Strawberry Lemon Cake by mixing the dry ingredients.

Gather a mixing bowl and a whisk. Measure two cups of all-purpose flour, making sure it’s leveled for accuracy.

Add one and a half cups of granulated sugar to the bowl, followed by a tablespoon of baking powder and half a teaspoon of salt.

Hold the whisk firmly and begin integrating these components.

Use swift, circular motions to guarantee even distribution, breaking up any lumps.

This step is vital for a consistent cake texture, as it makes certain the leavening agents are evenly dispersed.

Keep whisking until the mixture is uniform in color and texture, setting the stage for a perfectly balanced cake.

Step 4. Combine Wet Ingredients Separately

As you prepare to combine the wet ingredients, melt the butter completely, making sure it’s free of any solid fragments, as this guarantees a smooth batter.

Gather your mixing bowl and add the following components:

1. 3/4 cup whole milk: Make certain it’s at room temperature to blend seamlessly with the other elements.
2. 2 large eggs: Crack them carefully, checking for shell fragments to avoid texture issues.
3. 1 teaspoon vanilla extract: Pour it in for aromatic depth and flavor enhancement.

Use a whisk to blend these ingredients until they’re uniformly combined.

This meticulous approach makes certain each element integrates effectively, forming a cohesive liquid base.

Step 5. Blend Mixtures Until Smooth

After meticulously preparing the wet mixture, it’s time to integrate it with the dry components for a seamless batter.

Start by creating a well in the dry ingredients.

Pour the wet mixture slowly, whisking continuously to prevent lumps.

This careful process guarantees a smooth, velvety consistency.

Use a spatula to scrape the sides of the bowl, capturing every bit of flour.

Ingredient	Quantity	Technique
Wet Mixture	Gradual	Whisk Slowly
Dry Ingredients	Full	Create a Well
Combined Mixture	Complete	Scrape Sides

Once the wet and dry elements meld, the batter should appear glossy and uniform.

This step is essential for even baking. Now, you’re set to fold in the lemon zest and strawberries, maintaining the batter’s airy texture.

Serving Tips

• Whipped Cream: Serve with a dollop of fresh whipped cream for added richness and a creamy texture contrast.
• Fresh Strawberries: Garnish with a few sliced strawberries for a fresh and vibrant presentation.
• Lemon Glaze: Drizzle a simple lemon glaze over the cake for extra citrusy sweetness.
• Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a classic dessert combination.
• Mint Leaves: Add a sprig of fresh mint for a pop of color and a hint of invigorating flavor.

Reheating

Reheating:

Reheat slices in a preheated oven at 300°F (150°C) for 10 minutes or until warmed through.

Avoid microwaving to prevent the cake from becoming soggy.

Final Thoughts

When you take a bite of this Strawberry Lemon Cake, you’ll appreciate the harmonious blend of sweet strawberries and zesty lemon. Each component works together seamlessly, creating a dessert that’s both invigorating and indulgent.

As you prepare this cake, you’ll notice several key elements that enhance its appeal:

1. Texture: The cake’s crumb is light and fluffy, owing to the careful folding of ingredients and precise baking time.
2. Flavor Balance: The tartness of the lemon zest perfectly complements the sweetness of the strawberries, creating a well-rounded taste.
3. Aesthetic: A dusting of powdered sugar adds a touch of elegance, making it visually appealing for any occasion.

This cake is a delightful conclusion to any meal, inviting you to savor every bite.

Frequently Asked Questions

Can I Use Frozen Strawberries Instead of Fresh Ones?

You can use frozen strawberries, but make certain they’re thawed and well-drained to prevent excess moisture from affecting the cake’s texture. Pat them dry with a paper towel before folding them into the batter for best results.

How Can I Make the Cake Gluten-Free?

To make the cake gluten-free, replace all-purpose flour with a gluten-free flour blend. Confirm it contains xanthan gum to mimic gluten’s elasticity. Mix thoroughly to avoid clumps, and your cake will maintain its texture.

What Alternative Sweeteners Can I Use Instead of Granulated Sugar?

You can substitute granulated sugar with alternatives like honey, maple syrup, or coconut sugar. Adjust the quantity based on sweetness levels: use 3/4 cup honey or syrup, or a 1:1 ratio for coconut sugar.

Can I Substitute a Different Fruit for Strawberries?

You can substitute blueberries, raspberries, or blackberries for strawberries. Choose fresh, ripe fruit to maintain the cake’s moisture and flavor. Guarantee berry size consistency for even distribution throughout the batter, enhancing the cake’s texture and taste.

How Do I Make a Vegan Version of This Cake?

To make it vegan, replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Swap milk for almond milk and use vegan butter. Confirm all ingredients, like sugar, are vegan-certified for authenticity.