Lemon Cake With Strawberries Recipe
This lemon cake with strawberries recipe is a fresh, bright dessert created to share the joy of homemade baking and inspire anyone who loves exploring new flavors in the kitchen.The goal behind creating this lemon cake with strawberries recipe is to offer a gentle, citrus-kissed cake paired with a lively strawberry topping, made for home bakers who enjoy desserts that feel both comforting and lively.
Equipment
- Mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula
- Electric mixer or hand mixer
- Cake pan (8 or 9 inch)
- Cooling rack
- Fine grater (for zest)
- Measuring cups and spoons
Ingredients
Strawberry Compote
- 900 g fresh or frozen strawberries
- 1 tsp lemon zest
- 2 tsp lemon juice
- 55 g sugar
- Pinch of salt
Cake
- 57 g unsalted butter melted
- 80 ml milk room temperature
- 2 large eggs room temperature
- 120 g full-fat plain yogurt
- 200 g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp lemon zest about 2 lemons
- 225 g granulated sugar
- 60 ml sunflower oil
- 1 tsp pure vanilla extract
- ½ tsp salt
Frosting
- 340 g unsalted butter softened
- 4 tbsp heavy cream
- 600 g powdered sugar add more if needed
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Cook the berry mixture
- Strawberries, sugar, lemon zest, lemon juice, plus a small pinch of salt go into a saucepan. Keep the heat at a steady medium level. Stir from time to time until the fruit softens, releases juice, thickens, and turns jam-like. Leave it to cool fully.
Warm the oven
- Set the temperature to 350°F (175°C). Coat your cake tin in fat. Place parchment across the base to prevent sticking.
Blend the liquid ingredients
- Melted butter, sunflower oil, eggs, yogurt, milk, vanilla extract, plus lemon zest go into one bowl. Whisk until the texture becomes even.
Prepare the dry mix
- Flour, baking powder, baking soda, salt, plus sugar go into another bowl. Stir until everything looks uniform.
Form the batter
- Tip the dry mixture into the bowl holding the liquid mixture. Stir gently until no powdery spots remain. Stop once the mixture turns smooth.
Bake
- Transfer the batter into the prepared tin. Level the surface. Bake for roughly 35–40 minutes, or until a toothpick slides out clean.
Cool
- Lift the cake out of the tin. Place it on a rack so air can reach all sides. Allow full cooling before adding any topping.
Prepare the frosting
- Beat softened butter until it turns creamy. Add powdered sugar little by little. Pour in heavy cream, lemon zest, lemon juice, vanilla, plus a small amount of salt. Continue beating until the texture becomes airy. Add more powdered sugar if a firmer texture is needed.
Assemble
- Spread a generous layer of strawberry mixture across the top of the cooled cake. You may slice the cake horizontally to add a layer inside as well.
Finish
- Cover the top plus the sides if desired using the lemon frosting. Add fresh strawberries on top for decoration.
Notes
Notes: Make sure the lemon cake with strawberries recipe is fully cooled before adding the frosting so it stays creamy and smooth. Cook the strawberry compote long enough to thicken, especially if using frozen berries.
Adjust the frosting with more sugar if you need it firmer. Fresh lemon zest gives the best flavor. Store the lemon cake with strawberries recipe in the fridge, but let it soften slightly before serving.
Nutrition Facts Of Lemon Cake With Strawberries Recipe
Calories: 520 | Carbohydrates: 68 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 15 g | Sugar: 54 g | Sodium: 210 mg