Strawberry Lemonade Cake
Strawberry Lemonade Cake is a vibrant, refreshing dessert that perfectly balances sweet strawberries and tangy lemons. This delightful cake is moist, luscious, and topped with creamy lemon frosting, making it an ideal centerpiece for summer gatherings or a special treat any time of the year. With its stunning colors and incredible flavors, it’s sure to impress your guests and create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup fresh strawberries, pureed
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 2 tsp baking powder
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour.
- In a large bowl, whisk together flour, baking powder, and salt.
- Puree strawberries in a blender. In another bowl, mix strawberry puree, eggs, melted butter, lemon juice, vanilla extract, and sugar until combined.
- Gradually add the dry ingredients to the wet mixture while stirring gently.
- Divide batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
- For frosting: Beat softened butter with powdered sugar and lemon juice until smooth. Frost cooled cakes before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - Use ripe strawberries for maximum flavor. - Substitute fresh strawberries with frozen ones if needed. - For added zest, consider incorporating lime juice in place of lemon.