The Strawberry Lemon Cake I Make for Spring Parties
- 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
- 1 largezest of organic lemon
- 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)
- 660 gpowdered sugar
- 2 tbspfreeze dried strawberry powder
- 2 tspvanilla extract
- 2-3 tbspwhole milk (room temperature)
- —Fresh strawberries
- —Lemon slices
Instructions
- 1
Preheat the oven to 170ºC/340ºF and prepare a 3 x 20 cm/8-inch baking pan with parchment paper.
- 2
Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- 3
In a mixing bowl, add granulated sugar and lemon zest, rub together, then add butter and mix on high speed for 3 minutes.
- 4
Add eggs two at a time, mixing until combined on low speed.
- 5
Mix in half of the dry ingredients, then add sour cream, vegetable oil, lemon juice, and vanilla; mix until just combined. Add the remaining dry ingredients and mix until combined.
- 6
Gently fold the batter to ensure all ingredients have combined.
- 7
Divide batter into prepared pans and bake for 20-23 minutes until a cake tester comes out clean.
- 8
Let the cakes cool on a rack, then remove from the pan and allow to cool completely.
- 9
Sift the powdered sugar and freeze dried strawberry powder. Mix the butter in a stand mixer on medium/high speed for 4 minutes, then add sifted sugars in two parts, mixing until incorporated.
- 10
Place the first cake layer on your serving dish, spread buttercream, add the next layer and repeat. Cover with a crumb coat and chill for 20 minutes.
- 11
Add the remaining buttercream and smooth it out; decorate with fresh strawberries and lemon slices.