The Strawberry Lemon Cake My Guests Always Ask For
- Prep
- 40 min
- Cook
- 22 min
- Total
- 82 min
- Serves
- 12
- Calories
- 883 kcal
- Protein
- 6.00 g
- Carbs
- 106.00 g
- Fat
- 50.00 g
Ingredients
- 340 gall-purpose flour
- 2 tbspcornstarch
- 3/4 tspbaking powder
- 3/4 tspbaking soda
- 3/4 tspsalt
- 300 ggranulated sugar
- 180 gbutter (room temperature)
- 4 largeeggs (room temperature)
- 240 gsour cream (room temperature)
- 60 gvegetable oil
- 2 tbsplemon juice
- 2 tspvanilla extract
- 400 gbutter (room temperature for frosting)
- 660 gpowdered sugar
- 2 tbspfreeze dried strawberry powder
- 2 tspvanilla extract (for frosting)
- 2-3 tbspwhole milk (room temperature)
- to tasteFresh strawberries
- to tasteLemon slices
Instructions
- 1
Preheat the oven at 170ºC/340ºF and prepare a 3 x 20 cm/8-inch baking pan with parchment paper.
- 2
Sift together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
- 3
In a large mixing bowl, combine sugar and lemon zest. Add butter and mix at high speed for 3 minutes, then add eggs two at a time and mix at low speed. Gradually add dry ingredients and mix, then add remaining wet ingredients and fold the batter gently.
- 4
Divide batter between prepared pans and bake for 20-23 minutes or until a cake tester comes out clean. Let cool.
- 5
Sift powdered sugar and strawberry powder. Mix butter for 4 minutes, then combine with powdered sugar and strawberry powder in two parts, whipping until fully incorporated.
- 6
Place the first cake layer on a serving dish, spread buttercream, add the second layer, repeat, and cover with a crumb coat. Chill for 20 minutes.
- 7
Add remaining buttercream, smooth out, and decorate with fresh strawberries and lemon slices.