Delicious Strawberry Lemon Cake Recipe :- Embark on a gustatory expedition through the realm of flavors with the Delectable Strawberry Lemon Cake recipe. This cake combines the zesty bite of lemon with the delectable flavor of fresh strawberries to create the ideal balance of sweetness and acidity. Exceptional for every event, this cake not only satisfies the senses but also infuses your dessert table with vibrancy.
Delicious Strawberry Lemon Cake Recipe
Whether you have a sweet tooth, are hosting a summer party, or are commemorating a momentous occasion, this strawberry lemon cake is certain to make an impression. Combined with a silky frosting and a surge of fresh fruit, the light and airy strata elevate the flavor of each morsel. Commence the recipe and collaborate on the creation of an aesthetically pleasing and delectable confection.
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Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 2-3 tbsp heavy cream or milk
- Fresh strawberries
- Lemon slices or zest
Instructions:
Precede for the Oven: Bring the oven to 350°F (175°C). Prepare two 8-inch round cake pans with butter and flour, or line them with parchment paper. To make the cake batter, combine the flour, baking powder, baking soda, and salt in a medium basin using a whisk. Aside; set aside. Using a large basin, cream together the butter and sugar for three to four minutes, or until light and airy.
As they are added, pulse the mixture vigorously after each egg. Whisk in the extract of vanilla. Combine the buttermilk, lemon juice, and lemon zest in a separate basin. Alternating with the buttermilk mixture, gradually incorporate the dry ingredients into the butter mixture, starting and concluding with the dry ingredients. Combine just until incorporated. Fold the diced strawberries in a gentle manner.
Bake the Cake: Evenly distribute the mixture among the cake pans that have been prepared. Bake until a toothpick inserted into the center of the dish comes out clean, 25 to 30 minutes. After ten minutes of cooling in the containers, transfer the cakes to a wire rack to finish cooling.
Beat the butter until creamy in a large basin to prepare the lemon buttercream frosting. One cup at a time, incorporate the powdered sugar while vigorously pounding between each addition. Continue beating in the lemon juice and lemon zest until the mixture becomes smooth and airy.
Nutrition Tips:
It is important to ensure that all of the ingredients, including butter, eggs, and buttermilk, are at room temperature before proceeding with the recipe. Using this procedure makes it much simpler to obtain a batter that is both smooth and well blended.
By using fresh lemon juice and zest, you may have the smoothest and most delectable experience possible while consuming strawberries with fresh lemons. Fresh strawberries should be ripe and excellent in order to have the biggest possible impact on the flavor of the foods they include.
In order to avoid the cake from becoming soggy, it is recommended that a little dusting of flour be given to the chopped strawberries before they are folded into the batter. The risk of them falling to the bottom of the cake on their own is reduced as a result of this.
Use a kitchen scale to divide the batter evenly between the cake pans in order to ensure that the layers of the cake are uniform. This will ensure that the cake pans have layers that are even. When you are ready to ice the cake layers, make sure they have completely cooled down. You should wait until the cake layers have completely cooled down before applying the frosting to them since this will prevent the frosting from melting.
Put the cake in an airtight container and store it in the refrigerator for up to three days. This will allow you to keep the cake fresh for as long as possible. It is best to let it come to room temperature before serving it so that it can deliver the best possible flavor and texture.
