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Strawberry Lemonade Cake With Creamy Lemon Buttercream

Refreshing Strawberry Lemonade Cake With Creamy Lemon Buttercream

A delightful Strawberry Lemonade Cake With Creamy Lemon Buttercream that combines fresh strawberries and zesty lemon, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can be swapped with cake flour for an ultra-soft texture.
  • 1.5 teaspoons baking powder Leavening agent that helps the cake rise.
  • 0.5 teaspoon baking soda Enhances browning and boosts leavening power.
  • 0.5 teaspoon salt Balances the sweetness.
  • 0.5 cups unsalted butter Let sit at room temperature for easy blending.
  • 1.75 cups granulated sugar Sweetens the cake and helps retain moisture.
  • 3 large eggs Room temperature for the best results.
  • 2 tablespoons lemon zest Infuses a refreshing citrus flavor.
  • 0.33 cups fresh lemon juice Essential for a true lemonade experience.
  • 1 cup milk Substitute with almond milk for a dairy-free option.
  • 0.5 cups sour cream Greek yogurt works as a substitute.
  • 1 cup finely chopped fresh strawberries If using frozen, thaw and pat dry.
  • 1 teaspoon vanilla extract A must for flavor.
For the Creamy Lemon Buttercream
  • 1 cup unsalted butter Ensure it’s softened for optimal mixing.
  • 4 cups powdered sugar Sweetens and thickens the buttercream.
  • 2 tablespoons fresh lemon juice Brightens the buttercream.
  • 1 cup heavy cream or milk Adjusts the consistency as desired.
For Garnish
  • as needed fresh strawberries For decoration.
  • as needed lemon slices or zest curls Optional for aesthetic appeal.

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your two 9-inch round cake pans.
  2. Sift together the flour, baking powder, baking soda, and salt.
  3. Cream together butter and sugar until light and fluffy.
  4. Add eggs, lemon zest, and lemon juice one at a time, mixing until smooth.
  5. Combine the dry and wet ingredients, alternating with milk, and fold in strawberries.
  6. Divide the batter between prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Beat the butter for the buttercream, then gradually add powdered sugar and lemon juice.
  9. Frost the cooled cakes and garnish with fresh strawberries and optional lemon slices.
  10. Let the cake sit at room temperature before slicing and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cakes cool completely before frosting to avoid melting buttercream. Experiment with ingredient substitutions for various flavors.

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