Strawberry Lemon Cake

A light and refreshing strawberry lemon cake that perfectly balances sweet, juicy strawberries with bright citrus flavor. This simple yet elegant dessert is moist, tender, and ideal for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: slices

Calories: 280kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer or whisk
9-inch cake pan
spatula
Oven

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups fresh strawberries (diced)

Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and milk to the batter, beginning and ending with dry ingredients.
Toss diced strawberries lightly with flour and gently fold into the batter.
Pour batter into prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Coat strawberries lightly in flour before folding into batter to prevent sinking. Do not overmix the batter to keep the cake tender. Use fresh lemon juice and zest for best flavor. Allow cake to cool completely before adding glaze.

Nutrition