Strawberry Lemonade Cake Fresh and Flavorful Delight
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- 0.5 cups fresh lemon juice
- 1 cups strawberries, pureed
- 1 teaspoon vanilla extract
- 1 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice (for frosting)
- 2 tablespoons strawberry puree (for frosting)
- 1 tablespoon milk (if needed for frosting consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk and pureed strawberries, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Optionally, add a trickle of lemon juice over the cakes as they cool for added tartness.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the lemon juice and strawberry puree.
- If the frosting is too thick, add a tablespoon of milk for the desired consistency.
- Once the cakes have completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Decorate with fresh strawberries on top or along the sides for a beautiful finish.
💡 Chef's Notes
For added tartness, drizzle lemon juice over the cakes as they cool.