Best-Ever Strawberry Lemon Cake for Joyful Moment
Bright, fresh, and bursting with flavor, this Strawberry Lemon Cake recipe is the perfect sweet and zesty treat for any occasion.
Ingredients
- 1 ½ cups Cup All-purpose flour Standard, unbleached flour works best.
- 1 cup Cup Granulated sugar Regular white sugar.
- ½ cup Cup Unsalted butter Softened at room temperature.
- 2 large Eggs Eggs Large, room temperature eggs are ideal.
- ½ cup Cup Sour cream or Greek yogurt Adds moisture and richness.
- 1 tsp Teaspoon Vanilla extract Pure vanilla extract for best flavor.
- 1 tbsp Tablespoon Lemon zest Fresh lemon zest gives a vibrant flavor.
- 2 tbsp Tablespoon Lemon juice Fresh lemon juice is recommended.
- 1 ½ cups Cup Fresh strawberries Diced into small pieces for the cake batter.
- 1 tsp Teaspoon Baking powder For leavening the cake.
- ¼ tsp Teaspoon Baking soda Helps balance acidity in the cake.
- ½ tsp Teaspoon Salt Enhances flavor and balances sweetness.
- 1 tbsp Tablespoon Milk (optional) Adds moisture if needed for batter consistency.
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt. Mix until smooth.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: Frost with your favorite lemon frosting or serve with fresh whipped cream. Garnish with extra strawberries and lemon slices.
Notes
Freshness Matters: For the best flavor and texture, use fresh strawberries that are ripe but not overripe. This will ensure that the cake has a natural sweetness and vibrant color.
Lemon Zest and Juice: The zest adds a wonderful citrusy aroma and a little punch of flavor. Make sure to use fresh lemons to get the best zest and juice, as bottled lemon juice can be more tart and less fragrant.
Moisture Control: If the batter feels too thick after combining the dry and wet ingredients, you can add an extra tablespoon of milk to achieve the desired consistency. The batter should be thick but not too dense.
Storage: The cake can be stored in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate the cake, where it can stay fresh for up to 5 days.
Freezing: This cake freezes well! You can freeze it for up to 2 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or container. Thaw in the refrigerator or at room temperature.
Customizing the Flavor: Feel free to add more lemon zest or juice to intensify the lemon flavor. You can also experiment with different berries like blueberries or raspberries for a fun twist.
Frosting: If you want to add a frosting to the cake, a tangy cream cheese frosting or a simple lemon glaze would complement the strawberry and lemon flavors perfectly.
Serving Suggestions: This cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a cup of tea or coffee.