Oh, where do I even begin with this **Strawberry Lemon Cake**? It’s been a staple in my life ever since my Grandma Rose first showed me how to make it. I remember being barely tall enough to see over the counter, but the memory of that sweet, citrusy smell wafting from the oven is as vivid as ever. It’s funny, I was trying to impress my friend with a fancy chocolate cake the other day and she said, “Forget that! Bring on the Strawberry Lemon Cake, it’s your signature dish!” And it’s true – it’s the recipe I turn to when I want something bright, cheerful, and guaranteed to bring a smile to anyone’s face. It’s a bit like a sunshine burst in cake form, and it’s so much easier than you might think.
What is a strawberry lemon cake?
Think of a fluffy, tender cake, bursting with the sweet-tart flavor of fresh strawberries and the zesty tang of lemon. It’s essentially a layer cake, but the real beauty lies in its simplicity. We’re talking a moist, buttery crumb infused with lemon zest, studded with juicy strawberry pieces, and topped with a simple, yet elegant, glaze. The “Strawberry Lemon Cake” is a nod to classic flavor pairings, but with a lighter, brighter twist. It’s perfect for a summer afternoon, a special celebration, or even just a cozy night in. Honestly, it’s the cake I make when I want to feel happy!
Why you’ll love this recipe?
Okay, let’s be honest, there’s a whole bunch of reasons why this **Strawberry Lemon Cake** recipe is a keeper. First off, the flavor is just phenomenal. The combination of strawberries and lemon is a match made in heaven – it’s sweet, tangy, and incredibly refreshing. It’s light enough that you can enjoy a slice without feeling weighed down, but it’s also rich enough to satisfy any sweet craving.
What is simplicity? Even if you’re new to baking, you can nail this. What are some pantry staples, a few fresh ingredients, and an easy process? What are some of the best recipes you can whip up on a weeknight? What is the cost? Strawberries and lemons are often on sale, and the rest of the ingredients are things you probably already have. What you already have in your kitchen?
And finally, the versatility! Can you serve it for breakfast with a cup of coffee, or as brunch centerpiece? I’ve even made mini-cakes with this recipe, using a muffin tin – perfect for quick treat. What is the best strawberry lemon cake recipe?
How do you make a lemon cake?
Quick Overview
The process is really simple. How do I make a lemon cake batter? Then, we’ll fold in some fresh strawberries and bake it until golden and perfectly springy. While it cools, we’ll make a glaze. What is the best way to drizzle the glaze over a cake? What are some of the best recipes for fresh, simple flavors? Trust me, you can do this!
Ingredients
For the Main Batter:
- 2 1/2 cups all-purpose flour: 1 cup rye flour I find that using good quality all-purpose flour makes a difference here. Don’t skip the step of measuring it right, using a kitchen scale if possible for the most accurate measurement.
- 1 1/2 teaspoons baking powder: This is what gives our cake its lovely lift. Make sure your baking powder is fresh – if it’s been sitting in your pantry for ages, it might not be worth it.
- 1/2 teaspoon baking soda: This helps with browning.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness.
- 1 cup (2 sticks) unsalted butter, softened: The secret to a tender crumb is good quality butter at room temperature. Make sure it’s soft enough to cream with the sugar.
- 2 cups granulated sugar: This adds sweetness and helps the cake brown.
- What is the best way to cook 4 large eggs at room temperature? Room temperature eggs incorporate more easily and create a smooth batter.
- 1/2 cup milk: Whole milk works best for a moist cake.
- What is the best way to drink fresh lemon juice? Is it a zesty flavor?
- Zest of 2 lemons: Be sure to zest the lemons before you juice them.
- 1 teaspoon vanilla extract: Enhances the flavor profile.
- 1 cup fresh strawberries, hulled and diced: The star of the show! Make sure to hull the strawberries (remove the green tops) and dice them into small pieces.
For the Filling:
- 1 cup fresh strawberries, hulled and sliced: Sliced strawberries add the perfect amount of moisture and texture. You can also use frozen, thawed strawberries, but be sure to drain them well.
- 2 tablespoons granulated sugar: Adds extra sweetness.
- 1 tablespoon lemon juice: A touch of tartness to balance out the sweetness.
For the Glaze:
- 1 1/2 cups powdered sugar: Sift to remove any lumps for a smooth glaze.
- 3-4 tablespoons fresh lemon juice: Adjust to reach your desired consistency. Start with less, and add more until you get the right drizzle-able texture.
How do I follow
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). Then, prepare your pan! I prefer a 9×13 inch baking pan, but you can also use two 8-inch round cake pans. Grease a pan with butter or cooking spray, and then dust with flour (or use parchment). How do you remove cake from oven? If you’re using parchment, make sure to leave some overhang so you can easily lift the cake out. I have definitely learned the hard way to prep the pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. This step ensures that the leavening agents (baking powder and soda) are evenly distributed. How do you make a cake rise evenly? Is whisking essential? Is it one of those small things that can make a big difference? Make sure to break up any lumps in the flour, too.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This can take a few minutes, but it’s important for creating a tender cake. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the milk, lemon juice, lemon zest, and vanilla extract. The mixture might look a little curdled at this stage, but that’s okay. As you add the dry ingredients, it will all come together.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, leading to a tougher cake. Once the batter is almost smooth, fold in the diced strawberries. I usually do this with a spatula, just until they’re evenly distributed.
Step 5: Prepare Filling
In a small bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for a few minutes while you prepare the pan. This will help them soften and release their juices, which will add extra flavor and moisture to the skin. What is the smell of this filling?
Step 6: Layer & Swirl
Pour half of the cake batter into your prepared pan. Then, spread the strawberry filling evenly over the batter. Top with the remaining batter. To create a swirl effect, use a knife or a skewer to gently swirl the batter and the filling together. Don’t overdo it; you want some streaks of strawberries and batter, not a completely blended cake.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The baking time will vary depending on your oven, so keep an eye on it! If the top is browning too quickly, you can loosely tent it with foil. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Trust me, patience is key here! A properly cooled cake is much easier to glaze.
Step 8: Cool & Glaze
While the cake is cooling, make the glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice, one teaspoon at a time, until you reach the desired consistency. Once the cake is completely cool, pour the glaze over the top. I like to drizzle it in a zig-zag pattern, but you can get creative!
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing and serving. This **Strawberry Lemon Cake** is delicious at room temperature, but you can also chill it for a bit if you prefer. I love to serve it with a dollop of whipped cream (store-bought or homemade, it’s your choice!), but it’s also perfect on its own. Enjoy!
What should I serve it with?
Oh, the possibilities! This **Strawberry Lemon Cake** is incredibly versatile, and it’s delicious in so many ways.
For Breakfast: A slice of this cake with a hot cup of coffee? Pure bliss! It’s the perfect way to start the day. Maybe add a few fresh strawberries on the side for extra flavor. My kids love having a slice with their morning juice.
For Brunch: It makes a lovely addition to any brunch spread. Pair it with some fresh fruit, yogurt, and a glass of mimosa. It’s elegant but still feels approachable and casual.
As Dessert: It’s light enough to enjoy after a meal. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. A little drizzle of chocolate sauce wouldn’t hurt either, if you’re feeling extra indulgent.
For Cozy Snacks: It’s the perfect accompaniment to a cozy night in! Enjoy it with a cup of tea or a glass of lemonade. This **Strawberry Lemon Cake** is also the best treat to have with your best friend at 10 PM.
We often have a slice (or two!) of this cake with a family movie night. It’s a tradition now! Honestly, I haven’t found a situation where this cake *doesn’t* fit.
Top Tips for Perfecting Your Strawberry Lemon Cake
Over the years, I’ve learned a few tricks that always make this **Strawberry Lemon Cake** even better.
Batter Prep: Make sure you cream the butter and sugar until they are light and fluffy. This incorporates air into the batter, resulting in a lighter, more tender cake. This is a really important step! Also, be careful not to overmix the batter once you add the dry ingredients. Overmixing can develop the gluten in the flour, making the cake tough. Stop mixing as soon as the ingredients are combined.
Swirl Customization: When you’re swirling the batter, use a gentle hand! You want streaks of the strawberry filling, not a fully mixed cake. If you want more intense flavor, you can even add some extra lemon zest directly into the batter and filling.
Ingredient Swaps: While I haven’t tried it, I’ve had a few friends who use different types of flour. It seems that you can definitely experiment with gluten-free flours; I’ve been told that a 1:1 gluten-free flour blend works well! Just be aware that you might need to adjust the amount of liquid or add a little more baking powder to make it rise the same way. I’ve even tested this with almond milk and it actually made it even creamier!
Baking Tips: Always preheat your oven and make sure it’s at the correct temperature. You can use an oven thermometer to check the accuracy. Baking times can vary depending on your oven, so keep an eye on the cake and check for doneness with a toothpick. If the top is browning too quickly, you can loosely tent it with foil. Rotate the pan halfway through baking for even browning.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, add a little more. You can also experiment with different flavors in the glaze. Try adding a pinch of vanilla extract or a few drops of almond extract for a different twist. And honestly, a sprinkle of fresh lemon zest on top of the glaze is just the cherry on top!
Storing and Reheating Tips
This **Strawberry Lemon Cake** is even better the next day!
Room Temperature: If you’re not planning to serve it right away, store the cake in an airtight container at room temperature for up to 3 days. Make sure the cake is completely cooled before covering it. This keeps it moist and prevents the glaze from melting. The best way to prevent this is to put a lid on the cake.
Refrigerator Storage: You can store the cake in the refrigerator for up to a week. Make sure to cover it tightly to prevent it from drying out. It’s a lifesaver on busy nights when you need a quick and easy dessert.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving. Or, if you are in a hurry, leave the cake on the counter for a few hours.
Glaze Timing Advice: If you’re freezing the cake, it’s best to glaze it after thawing. This will prevent the glaze from cracking during freezing. I always do this when I am not sure how long my cake will last.
Frequently Asked Questions
Final Thoughts
This **Strawberry Lemon Cake** is more than just a recipe; it’s a reminder of warm summer days and the simple joys of life. It’s the perfect combination of sweet and tart, with a moist crumb and a delightful burst of fresh strawberries. It’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. I hope you give it a try and that it brings as much happiness to your kitchen as it has to mine. If you love this recipe, be sure to check out my lemon bars recipe as well – it’s just as delicious! Let me know in the comments if you try it and what you think, and please share your variations! Happy baking!
Strawberry Lemon Cake
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Lemon zest
- 0.75 cup Lemon juice
- 0.75 cup Milk
- 1 cup Fresh strawberries, sliced
Lemon Glaze Ingredients
- 2 cups Powdered sugar
- 0.25 cup Lemon juice
Instructions
Baking the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest.
- In a small bowl, whisk together lemon juice and milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Fold in the strawberries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Making the Glaze
- In a bowl, whisk together powdered sugar and lemon juice until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
- Slice and serve.
