Description
Indulge in the delightful flavors of spring with this Strawberry Lemonade Cake topped with a luscious Lemon Cream Cheese Frosting. Bursting with fresh strawberries and zesty lemon, this cake is the perfect sweet treat for any occasion.
Ingredients
Scale
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup diced fresh strawberries
For the lemon cream cheese frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add wet and dry ingredients: Beat in eggs, vanilla, lemon juice, and lemon zest. Alternately add dry ingredients and buttermilk.
- Fold in strawberries: Gently fold in diced strawberries. Divide batter into pans and bake.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla until fluffy.
- Frost cakes: Spread frosting over cooled cakes and stack layers if desired.
Notes
- Use fresh, ripe strawberries for best flavor.
- Adjust frosting sweetness to preference.
- Perfect for spring and summer celebrations.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
