There’s something magical about the fragrance of fresh strawberries mingling with the zesty brightness of lemon. It takes me back to sunny afternoons spent picking strawberries with my grandmother. We would fill our baskets and giggle while trying to outpace the bees buzzing lazily around us. The best part, though, was returning home to her cozy kitchen, where she let me help whip up a sweet treat. Those memories unfold vividly as I bake this Strawberry Lemon Cake, a delightful homage to those joyful days.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 30 minutes
- Total Duration: 45 minutes
- Portion Size: 8 servings
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 240
- Protein: 3g
- Carbs: 34g
- Fats: 10g
- Fiber: 1g
- Sugars: 18g
- Sodium: 150mg
Why You’ll Love This Strawberry Lemon Cake
This Strawberry Lemon Cake is the definition of spring and summer on a plate. It’s bursting with juicy strawberries that leave your taste buds dancing while the lemon adds a refreshing tartness that perfectly balances the sweetness. The melt-in-your-mouth texture is reminiscent of a cozy hug, making it perfect for any occasion, be it a birthday party, a summertime picnic, or just a casual gathering with friends and family. Plus, it’s as easy to make as it is delicious!
The Complete Cooking Journey
Baking this cake is not just about following a recipe; it’s about crafting memories. As the butter and sugar come together, the kitchen fills with a sweet aroma that invites everyone to join in. Folding in the strawberries feels like tucking little gems into a soft blanket of cake, and the anticipation grows as it bakes, sending waves of warmth and love through the house. Finally, with a dusting of powdered sugar, it transforms into a lovely centerpiece that beckons to be sliced and savored.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting
Method:
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This helps ensure that your cake will come out perfectly shaped and intact.
Step 2: Creaming Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, resulting in a light cake.
Step 3: Incorporating Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the buttermilk, lemon juice, and lemon zest. The zesty aroma starts to dreamily fill your kitchen at this point!
Step 4: Mixing Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain the cake’s tenderness.
Step 5: Folding in Strawberries
Gently fold in the chopped strawberries, ensuring they are evenly distributed without crushing them. Their vivid color will reflect beautifully in the finished cake.
Step 6: Pouring and Smoothing the Batter
Pour the batter into the prepared cake pan and smooth the top. This will help the cake rise evenly.
Step 7: Baking
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the delicious aroma of baking goodness.
Step 8: Cooling in Pan
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step ensures the cake sets properly.
Step 9: Dusting and Serving
Once cooled, dust the cake with powdered sugar before serving. This adds a beautiful finishing touch that makes it irresistible.
Serving Suggestions & Pairings
This beautiful cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delightful with a side of fresh blueberries or raspberries for an added burst of flavor. For a refreshing beverage, consider pairing it with a light lemon iced tea or sparkling lemonade.
Storage & Leftovers Guide
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor.
Kitchen Wisdom & Success Tips
- Make sure all your ingredients are at room temperature for best results.
- If strawberries are out of season, feel free to substitute with other berries like raspberries or blueberries.
- For a more pronounced lemon flavor, you can add an extra teaspoon of lemon zest or juice.
Flavor Variations & Adaptations
Consider adding a splash of almond extract for a nutty depth or a handful of toasted almonds for extra crunch. You could also create a delightful glaze by mixing powdered sugar with lemon juice for drizzling on top.
Reader Questions & Solutions
-
Why is my cake dense?
- Dense cakes often result from overmixing the batter. Make sure to mix just until combined!
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Can I use frozen strawberries?
- Yes! Just make sure to thaw and drain them first to avoid excess moisture in your batter.
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How do I know when the cake is done?
- Use a toothpick! If it comes out clean, your cake is ready.
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What if my cake sticks to the pan?
- Ensure you grease and flour your pan well and let the cake cool for a bit before removing it.
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How can I make this cake gluten-free?
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring it has xanthan gum included.
Wrapping Up
Baking this Strawberry Lemon Cake is not just about the cake itself but the joy of creating something beautiful and delicious. Whether you’re enjoying a piece with a warm cup of tea on a quiet afternoon or celebrating with friends, each slice is filled with sweetness and memories. So roll up your sleeves, gather those ingredients, and bring a touch of sunshine into your kitchen today!
Print
Strawberry Lemon Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful strawberry lemon cake that captures the essence of spring and summer with juicy strawberries and a refreshing lemon flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the buttermilk, lemon juice, and lemon zest.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving.
Notes
For best results, ensure all ingredients are at room temperature. Substitute strawberries with other berries if out of season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
