Name: Strawberry Lemon Cake: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12-16 servings
Ingredients: 2 1/2 cups (300g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks or 226g) unsalted butter, softened; 1 3/4 cups (350g) granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup (120ml) buttermilk; 1/4 cup (60ml) freshly squeezed lemon juice; Zest of 2 lemons; 1 cup (150g) finely chopped fresh strawberries; 1/2 cup (100g) granulated sugar; 1/2 cup (120ml) freshly squeezed lemon juice; 8 ounces (226g) cream cheese, softened; 1/2 cup (1 stick or 113g) unsalted butter, softened; 4 cups (480g) powdered sugar, sifted; 1/4 cup (60ml) heavy cream; 1 teaspoon vanilla extract; 1/2 cup (75g) finely chopped fresh strawberries

Strawberry Lemon Cake: just the name conjures up images of sunshine, picnics, and pure, unadulterated joy, doesn't it? Imagine sinking your teeth into a slice of moist, tender cake, bursting with the bright, tangy flavor of lemon and the sweet, juicy essence of fresh strawberries. This isn't just a cake; it's an experience, a celebration of spring and summer flavors that will leave you craving more.

While the exact origins of combining strawberries and lemon in baking are somewhat shrouded in mystery, the pairing itself is a classic for a reason. Lemon, with its zesty acidity, beautifully complements the sweetness of strawberries, creating a harmonious balance that tantalizes the taste buds. Think of it as a culinary yin and yang, each element enhancing the other to create something truly special. This delightful combination has graced tables for generations, evolving from simple country desserts to elegant patisserie creations.

People adore Strawberry Lemon Cake for its versatility and irresistible appeal. It's the perfect dessert for any occasion, from a casual afternoon tea to a sophisticated dinner party. The vibrant colors are visually stunning, and the taste is simply divine. The moist crumb, the tangy lemon glaze, and the bursts of sweet strawberry create a symphony of textures and flavors that will have everyone reaching for a second slice. Plus, it's surprisingly easy to make, making it a winner in my book! So, let's get baking and create a little sunshine in our kitchens with this incredible recipe!

Ingredients:

For the Cake:

2 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks or 226g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk
1/4 cup (60ml) freshly squeezed lemon juice
Zest of 2 lemons
1 cup (150g) finely chopped fresh strawberries

For the Lemon Syrup:

1/2 cup (100g) granulated sugar
1/2 cup (120ml) freshly squeezed lemon juice

For the Strawberry Cream Cheese Frosting:

8 ounces (226g) cream cheese, softened
1/2 cup (1 stick or 113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1/4 cup (60ml) heavy cream
1 teaspoon vanilla extract
1/2 cup (75g) finely chopped fresh strawberries

Preparing the Cake Batter:

Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. I like to use baking spray with flour already in it for extra insurance against sticking. Trust me, it's worth it!
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures even rising and a consistent texture.
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step; it's crucial for a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk and lemon juice mixture, then another 1/3 of the dry ingredients, the remaining buttermilk and lemon juice mixture, and finally the last 1/3 of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake.
Fold in Lemon Zest and Strawberries: Gently fold in the lemon zest and chopped strawberries. Make sure the strawberries are evenly distributed throughout the batter.
Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.

Baking the Cake:

Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; oven times can vary.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Make sure it's completely cool before frosting.

Preparing the Lemon Syrup:

Combine Ingredients: In a small saucepan, combine the sugar and lemon juice.
Simmer: Heat over medium heat, stirring constantly, until the sugar is dissolved.
Simmer and Thicken: Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
Poke Holes: While the cake is still warm (but not hot), poke holes all over the top with a fork or skewer.
Pour Syrup: Slowly pour the lemon syrup over the cake, allowing it to soak in. This will keep the cake moist and add a delicious lemon flavor.

Making the Strawberry Cream Cheese Frosting:

Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat together the softened cream cheese and butter until smooth and creamy. Make sure there are no lumps!
Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar is important to prevent lumps in your frosting.
Add Heavy Cream and Vanilla: Beat in the heavy cream and vanilla extract until the frosting is light and fluffy. Add more heavy cream, one tablespoon at a time, if needed to reach your desired consistency.
Fold in Strawberries: Gently fold in the chopped fresh strawberries.

Assembling the Cake:

Frost the Cake: Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top.
Chill (Optional): For best results, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.
Serve: Slice and serve! Garnish with extra fresh strawberries, if desired. Enjoy!

Conclusion:

This Strawberry Lemon Cake isn't just another cake recipe; it's a burst of sunshine on a plate, a symphony of sweet and tart that will have everyone begging for seconds. From the moist, tender crumb infused with the bright zest of lemons to the juicy pockets of fresh strawberries scattered throughout, every bite is an experience. I truly believe this is a must-try recipe for anyone who loves baking, or simply enjoys a delicious and refreshing dessert. Why is it a must-try? Because it's incredibly easy to make! You don't need to be a professional baker to achieve bakery-worthy results. The recipe is straightforward, using simple ingredients and techniques that even beginner bakers can master. Plus, the combination of flavors is simply irresistible. The lemon cuts through the sweetness of the strawberries, creating a perfectly balanced and utterly addictive treat. It's the kind of cake that disappears in minutes, leaving behind only crumbs and happy smiles. But the best part? It's incredibly versatile! While I adore it as is, there are so many ways to customize this Strawberry Lemon Cake to your liking. For a more decadent treat, try adding a cream cheese frosting. The tangy cream cheese complements the lemon and strawberries beautifully. Or, if you're looking for a lighter option, a simple dusting of powdered sugar will do the trick. Serving suggestions? Oh, the possibilities are endless! This cake is perfect for afternoon tea, a summer picnic, or even a special occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. You could also pair it with a glass of chilled lemonade or a sparkling rosé for a truly refreshing experience. For a brunch gathering, consider cutting the cake into smaller squares and serving it alongside fresh fruit and yogurt. Looking for variations? Get creative! Try using different berries, such as raspberries or blueberries, in place of the strawberries. You could also add a hint of almond extract to the batter for a more complex flavor. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend. And if you're feeling adventurous, try making individual mini cakes or cupcakes instead of a full-sized cake. I'm so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe it's one of my best creations. I know you'll love the bright, fresh flavors and the ease of preparation. It's the perfect cake to bake for any occasion, or simply to enjoy on a quiet afternoon with a cup of tea. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake the most delicious Strawberry Lemon Cake you've ever tasted! I can't wait to hear what you think. Once you've made it, please, please, please share your experience! Leave a comment below, tag me in your photos on social media, and let me know how it turned out. I'm always eager to see your creations and hear your feedback. Did you make any variations? What did you serve it with? What did your family and friends think? Your comments and suggestions help me improve my recipes and inspire other bakers. Happy baking! I hope this cake brings as much joy to your kitchen as it has to mine.