Lemon and Strawberry Cake
Bright lemon flavor balanced by sweet strawberries, this cake is perfect for brunch or an elegant dessert.
Ingredients
Baking
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
Wet & citrus
- 1/2 cup milk
- 1 whole zest of 1 lemon
- 1/2 cup lemon juice
Fruit
- 1 cup strawberries, sliced
Toppings
- Powdered sugar for dusting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the sugar and softened butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla until incorporated.
- Combine flour and baking powder; add to the creamed mixture alternately with the milk. Mix until just combined.
- Stir in the lemon zest and juice, then gently fold in the sliced strawberries.
Baking
- Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely; dust with powdered sugar before serving.
Notes
Room temperature ingredients blend more evenly for a tender crumb. Fold strawberries gently to avoid turning the batter pink and dense. Check doneness with a toothpick to avoid overbaking and a dry cake. Cool fully before dusting powdered sugar to prevent clumping. Store wrapped at room temperature up to 2 days, or refrigerate up to 4 days.