Best Strawberry Lemon Cake Recipe – Simples Recipe Ever

• 2 cups 260g fresh or frozen strawberries, quartered
• ¼ cup 50g granulated sugar
• 1 teaspoon 5ml lemon juice

Cake:

• 1 ⅔ cups 235g all purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup plus 2 tbsp 225g granulated sugar
• 1 tablespoon lemon zest from about 2 lemons
• 2 large eggs room temperature
• ½ cup 120ml full fat plain yogurt
• 1 teaspoon 5ml pure vanilla extract
• ¼ cup 60ml sunflower oil
• ¼ cup 56g unsalted butter, melted
• ⅓ cup 80ml milk, room temperature
• ⅓ cup 80ml strawberry compote
• 3 drops red food colouring optional

Frosting:

• ¾ pkg 6 oz/170g cold cream cheese
• 3 tablespoon 40g granulated sugar, divided
• 1 cup 237ml cold heavy whipping cream
• 1-2 tablespoon 15-30ml strawberry compote
• ½ teaspoon pure vanilla extract

INSTRUCTIONS

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The compote should be made first. Using a saucepan, combine the sugar and strawberries, and then place the pot over medium heat. At the point where the strawberries start to exude their juices and bubble up, reduce the heat to a simmer and add the lemon juice.

Carry on with the cooking process at a low simmer for ten to fifteen minutes, stirring the mixture every few minutes to prevent it from becoming thick like jam. After it has reached the desired consistency, transfer it to a clean bowl and let it to cool down.

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Bake at 350 degrees Fahrenheit. Put parchment paper in a pan that is 9 inches by 13 inches.
Sugar and lemon zest should be rubbed together in a big bowl until the sugar becomes fragrant and takes on a yellow hue.

After sifting in the flour, baking powder, baking soda, and salt, whisk the mixture until it is completely and evenly combined. The eggs, yoghurt, vanilla, oil, melted butter, strawberry compote, and milk are all mixed together in a medium bowl using a whisk until the mixture is perfectly smooth.

Should you decide to utilise it, add food colouring to the mixture. The wet ingredients should be poured into the bowl containing the dry ingredients, and then the mixture should be whisked by hand or with an electric hand mixer set to a low speed until it is completely blended and smooth. The batter should not be over-mixed.
Spread the batter onto the pan that has been prepared, and then dollop the leftover strawberry compote on top in a random pattern. After incorporating it with a knife, bake it for 22 to 25 minutes, or until it has a light golden colour and a skewer that has been pushed into the centre comes out clean.

After moving the pan to a wire rack, wait ten minutes before transferring the cake to the rack so that it can cool without any further condensation. Beat the cream cheese until it is completely smooth for the icing. After adding just one tablespoon of sugar, continue beating the mixture to assist in breaking down the cheese and making it smoother.

After adding only two to three tablespoons of cream, continue beating until the mixture is smooth once more. Next, add a little bit more cream and continue to whisk until the mixture is fully smooth and free of lumps. Keep beating in the cream in a slow and steady manner, and once it is smooth, whisk it until it forms stiff peaks.

First, incorporate the sugar and vanilla, and then incorporate the strawberry compote. You may choose to stop adding the remaining tablespoon of strawberry compote if it is too runny after you have added one tablespoon of the compote; otherwise, you may continue adding the remaining tablespoon.

20 minutes should be spent in the refrigerator with the bowl. As it matures, it will become more viscous.
Swirl the leftover strawberry compote over the top of the cake after it has been cooled, and then spread the frosting over the cake. As soon as possible, serve, and then place in an airtight container and store in the refrigerator.

Nutrition

• Calories: 1051kcal
• Carbohydrates: 150g
•  Protein: 7g
•  Fat: 50g
• Saturated Fat: 31g
• Polyunsaturated Fat: 2g
•  Monounsaturated Fat: 13g
• Trans Fat: 2g
• Cholesterol: 182mg
• Sodium: 252mg
• Potassium: 173mg
• Fiber: 2g
• Sugar: 123g
•  Vitamin A: 1573IU
• Vitamin C: 27mg
• Calcium: 102mg
•  Iron: 2mg