Description
This Strawberry Lemon Cake combines the zesty brightness of lemon with the sweet freshness of strawberries. Moist lemon cake layers are enveloped in a luscious strawberry buttercream, making it a perfect treat for spring and summer occasions.
Ingredients
For the Lemon Cake Layers:
- 3 cups (339g) cake flour
- 4 1/2 tsp (18g) baking powder
- 1/2 tsp (3g) salt
- 1 cup (226g) unsalted butter, room temperature
- 1 1/3 cups (266g) granulated sugar
- 3 tsp lemon zest
- 5 large egg whites, room temperature
- 1 tbsp (13g) pure vanilla extract
- 1 cup (240g) buttermilk, room temperature
For the Strawberry Buttercream:
- 2 cups (452g) unsalted butter, slightly cold
- 6 cups (750g) powdered sugar, sifted
- 1/2 cup (12g) freeze-dried strawberries, ground into powder
- 3 tbsp (42g) heavy whipping cream
- 1 tsp pure vanilla extract
- Pinch of salt
For Assembly:
- Fresh strawberries, sliced (optional, for filling and decoration)
Instructions
Step 1: Prepare the Lemon Cake Layers
Preheat Oven: Set your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the butter until creamy. Add granulated sugar and lemon zest; beat until light and fluffy.
Add Egg Whites and Vanilla: Mix in egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Strawberry Buttercream
Beat Butter: In a large bowl, beat the slightly cold butter until smooth.
Add Powdered Sugar and Strawberry Powder: Gradually add the sifted powdered sugar and freeze-dried strawberry powder, mixing on low speed until combined.
Add Cream and Vanilla: Pour in heavy whipping cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy.
Step 3: Assemble the Cake
Level the Cakes: If necessary, level the tops of the cooled cakes to ensure they are flat.
Layer and Frost: Place the first cake layer on a serving plate. Spread a layer of strawberry buttercream over the top. If desired, add a layer of sliced fresh strawberries. Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining buttercream.
Decorate: Garnish with additional fresh strawberries or lemon zest as desired.
Notes
- Freeze-Dried Strawberries: Using freeze-dried strawberries in the buttercream provides intense flavor without adding extra moisture.
- Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Make Ahead: Both the cake layers and buttercream can be prepared a day in advance. Store the cake layers wrapped in plastic wrap at room temperature and refrigerate the buttercream. Allow the buttercream to soften slightly before assembling.