Description
Zesty lemon sponge layers with strawberry buttercream, topped with fresh fruit—a showstopper layer cake bursting with bright flavor.
Ingredients
LEMON CAKE LAYERS
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- Zest of one large organic lemon or two small
- 180 g butter, room temperature
- 4 large eggs, room temperature
- 240 g sour cream, room temperature
- 60 g vegetable oil (e.g. canola oil)
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
STRAWBERRY BUTTERCREAM
- 400 g butter, room temperature
- 660 g powdered sugar
- 2 tablespoon freeze-dried strawberry powder
- 2 teaspoon vanilla extract
- 2–3 tablespoon whole milk, room temperature
DECORATION
- Fresh strawberries
- Lemon slices
Instructions
Step 1: Prepare the Cake Layers
Preheat the oven to 170°C (340°F). Grease and line three 8-inch (20 cm) cake pans with parchment paper.
Sift together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant and it resembles wet sand.
Add butter to the bowl and beat with an electric mixer on high speed for 3 minutes until light and fluffy.
Add eggs, two at a time, and mix on low speed until fully incorporated.
Add half the dry ingredients, mixing on low until just combined.
Add sour cream, oil, lemon juice, and vanilla extract. Mix until just combined.
Add the remaining dry ingredients and mix until just incorporated.
Use a spatula to fold the batter gently, ensuring everything is fully mixed from the bottom.
Divide the batter evenly between the prepared pans.
Bake for 20–23 minutes, or until a cake tester comes out clean.
Let cakes cool in the pan for 10 minutes, then carefully remove and place on a wire rack to cool completely.
Make the Strawberry Buttercream
Sift the powdered sugar and freeze-dried strawberry powder together into a bowl.
In a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the butter on medium-high speed for 4 minutes until fluffy. Scrape down the sides.
Continue mixing for 2 more minutes.
Add the powdered sugar mixture in two parts, along with the vanilla extract and milk, beating well after each addition until smooth and fluffy.
Scrape down the bowl and beat the buttercream on low speed for 2 minutes to remove air bubbles.
(Optional) Add a small amount of red food coloring for a more vivid pink hue.
Assemble the Cake
Place one cooled cake layer on a cake board or serving plate.
Spread a generous amount of buttercream over the top using an offset spatula.
Place the second cake layer on top and repeat with frosting.
Add the final cake layer and apply a thin crumb coat over the entire cake. Chill for 20 minutes.
Use the remaining buttercream to frost the cake completely.
Use an offset spatula to create a wavy design, if desired.
Decorate the top of the cake with fresh strawberries and lemon slices.
Notes
This recipe was updated to use sour cream instead of buttermilk for a softer texture.
If baking as two thicker layers instead of three, increase bake time to 30–33 minutes.
Freeze-dried strawberry powder is available online or in many supermarkets.
Cake layers will remain pale even when baked—avoid overbaking for a moist crumb.
- Prep Time: 40 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry lemon cake, layer cake, lemon butter cake, summer dessert