Strawberry Lemonade Cake
A bright and refreshing summer dessert combining the zing of fresh lemon with the sweetness of ripe strawberries, resulting in a moist, flavorful cake perfect for any sunny day celebration.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- Zest from 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups (225 g) fresh strawberries, hulled and chopped
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) additional fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust with flour or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition. Add lemon zest, vanilla extract, and fresh lemon juice, mixing to combine.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition to avoid overmixing.
- Fold in chopped strawberries gently with a spatula.
- Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in pan on a wire rack for 15 minutes, then remove from pan and cool completely before glazing.
- Whisk powdered sugar and additional lemon juice in a small bowl until smooth to make glaze. Adjust consistency if needed.
- Drizzle glaze over cooled cake and let set for 10-15 minutes before slicing and serving.
Notes
Use room temperature eggs and butter for best texture. Fold strawberries gently to avoid crushing. Watch oven closely after 35 minutes to prevent overbaking. Cool cake completely before glazing to prevent melting. For gluten-free version, substitute all-purpose flour with gluten-free blend containing xanthan gum. Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 250
- Sugar: 24
- Fat: 10
- Carbohydrates: 36
- Protein: 3
Keywords: strawberry lemonade cake, summer dessert, lemon cake, strawberry cake, easy cake recipe, refreshing dessert, moist cake