Strawberry Lemonade Cake (Printable Version)

Moist citrus cake loaded with fresh strawberries and topped with tangy lemonade frosting.

# What You Need:

→ Cake Batter

01 - 2½ cups all-purpose flour (315 g)
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup unsalted butter, softened (170 g)
06 - 1½ cups granulated sugar (300 g)
07 - 3 large eggs
08 - 1 tbsp lemon zest (from about 2 lemons)
09 - ⅓ cup freshly squeezed lemon juice (80 ml)
10 - 1 tsp vanilla extract
11 - 1 cup buttermilk (240 ml)
12 - 1 cup fresh strawberries, diced (170 g)

→ Strawberry Lemonade Frosting

13 - ½ cup unsalted butter, softened (115 g)
14 - 3 cups powdered sugar, sifted (360 g)
15 - ¼ cup lemon juice (60 ml)
16 - 2 tbsp strawberry puree (fresh strawberries blended)
17 - Pinch of salt
18 - Lemon zest and sliced strawberries for garnish (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes. Add the eggs one at a time, beating well after each addition. Blend in the lemon zest, lemon juice, and vanilla extract.
04 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Stir gently until just combined to avoid overmixing.
05 - Gently fold the diced fresh strawberries into the batter using a spatula, taking care not to crush the pieces.
06 - Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks and let cool completely before frosting.
08 - Beat the softened butter until creamy using an electric mixer. Gradually add the sifted powdered sugar, then mix in the lemon juice and strawberry puree. Beat until the frosting is smooth and fluffy. Add a pinch of salt to taste.
09 - Place one cake layer on a serving plate and spread approximately one-third of the frosting evenly across the top. Position the second layer on top and frost the sides and top of the cake. Garnish with lemon zest and fresh sliced strawberries if desired.

# Expert Suggestions:

01 -
  • The lemonade flavor is real, not some faint hint you have to squint to taste.
  • Those little pockets of diced strawberry inside the crumb are a genuine surprise for anyone taking a bite.
02 -
  • Room temperature ingredients blend far better than cold ones, so pull everything out an hour ahead.
  • The first time I made this I frosted the cake while it was still warm and watched the whole thing slide apart like a slow motion disaster.
03 -
  • Toss the diced strawberries in a small spoonful of flour before folding them in, it keeps them from sinking to the bottom of the pan.
  • If you want a pinker cake without food coloring, increase the strawberry puree in the frosting by another tablespoon for a natural blush.

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