Description
This Easy Strawberry Lemon Cake combines the bright, tangy flavor of fresh lemons with the natural sweetness of ripe strawberries, resulting in a moist and delightful dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder (aluminum-free preferred)
- 1/2 teaspoon fine sea salt
- 1 tablespoon flour (for coating strawberries)
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon lemon zest (from about 2 medium lemons)
- 1/4 cup fresh lemon juice (strained)
- 1/2 cup whole milk (or buttermilk for extra tang)
- 1 1/2 cups fresh strawberries, diced (plus extra for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of fine sea salt. Set aside.
- In a small bowl, toss 1 1/2 cups of diced fresh strawberries with 1 tablespoon of flour to prevent them from sinking during baking. Set aside.
- In a large mixing bowl, using an electric mixer, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice until well combined.
- With the mixer on low speed, alternately add the dry ingredients and 1/2 cup of whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold the floured strawberries into the batter using a rubber spatula, ensuring even distribution.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, consider drizzling the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry lemon cake, easy strawberry cake, lemon dessert recipe, summer cake recipe, fruit cake