Description
A refreshing and vibrant strawberry lemonade layer cake with a perfect balance of sweet and tart flavors. Ideal for summer gatherings or any special occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup finely chopped fresh strawberries
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined.
- Fold in lemon juice, zest, and chopped strawberries.
- Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost and assemble with strawberry buttercream between layers and on top.
Notes
- For best results, use room-temperature ingredients.
- Fresh strawberries work better than frozen.
- Adjust sugar based on the sweetness of your strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry lemonade cake, summer cake, layer cake dessert