Description
A delightful Lemon and Strawberry Cake that combines zesty lemon flavors with sweet strawberries, perfect for spring gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 cups strawberries, sliced
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Mix together the flour and baking powder in another bowl. Gradually add to the creamed mixture, alternating with the milk.
- Fold in the sliced strawberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Layer the cakes, spreading whipped cream between them and on top.
Notes
For a richer flavor, consider adding a teaspoon of almond extract to the batter or substituting buttermilk for regular milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg