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Lemon and Strawberry Cake

A delightful dessert that blends the fresh flavors of strawberries and zesty lemons, perfect for creating fond memories and supporting nutrition goals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Essential for structure; feel free to swap in whole wheat flour for added fiber.
  • 1 cup granulated sugar Sweetness booster that can be substituted with a sugar alternative for a lower-calorie version.
  • 1 teaspoon baking powder Provides leavening; ensure it's fresh for the best rise.
  • 0.5 teaspoon baking soda Works alongside baking powder for fluffiness.
  • 0.25 teaspoon salt Enhances overall flavor balance.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness; you can use coconut oil for a dairy-free variant.
  • 2 large eggs Binds the ingredients; replace with flax eggs for a vegan option.
  • 0.5 cups buttermilk Contributes moisture; milk with a splash of vinegar can substitute.
  • 1 tablespoon lemon zest Brightens flavor; don’t skip this for that zingy taste!
  • 0.25 cups lemon juice Offers the tangy lift that complements strawberries.
Fruits
  • 1 cup chopped strawberries Fresh or frozen will work; thaw frozen strawberries and drain excess moisture.
Optional Ingredients
  • Powdered sugar (for dusting) Optional, but a beautiful finishing touch for presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 8-inch round cake pans.
Mixing the Batter
  1. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  5. Gently fold in the chopped strawberries.
Baking
  1. Divide the batter evenly between the prepared cake pans and smooth the tops.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Finishing Touch
  1. Dust the top of the cake with powdered sugar before serving.

Notes

For added flavor, use homemade buttermilk: mix milk with vinegar. Experiment with different berries like raspberries or blueberries if strawberries are not available.