Description
Moist lemon cake layers with sweet strawberry filling and tangy lemon cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 2 lemons
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the Strawberry Filling: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer (5-7 minutes). Whisk together cornstarch and 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering strawberry mixture and stir constantly until the filling thickens (1-2 minutes). Remove from heat and let cool completely. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming.
- Make the Lemon Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper). In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then stir in vanilla extract. In a small bowl, combine buttermilk and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in lemon zest.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Lemon Cream Cheese Frosting: In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in lemon juice, vanilla extract, and lemon zest. Beat until light and fluffy. Adjust consistency with milk/cream or powdered sugar as needed.
- Assemble the Cake: Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread a generous layer of lemon cream cheese frosting over the top. Spoon the cooled strawberry filling over the frosting, spreading evenly. Carefully place the second cake layer on top of the strawberry filling. Frost the entire cake with the remaining lemon cream cheese frosting. Refrigerate for at least 30 minutes before serving.
Notes
- Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for optimal mixing and a smooth batter.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
- Cool Cakes Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Adjust Sweetness: Taste the strawberry filling and frosting and adjust the sugar to your liking.
- Get Creative with Decoration: Decorate the cake with fresh strawberries, lemon slices, or edible flowers for an extra touch of elegance.
- Storage Instructions: Store the Strawberry Lemon Cake in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out.
- Prep Time: 45 minutes
- Cook Time: 35 minutes