Description
This delightful Strawberry-Lemonade Layer Cake blends the bright, tangy flavors of fresh lemon and juicy strawberries into a moist, fluffy cake layered with luscious strawberry frosting and a refreshing lemonade syrup. Perfect for summer gatherings or any festive occasion, this cake offers a vibrant twist on classic flavors with a beautiful presentation featuring fresh fruit and lemon slices.
Ingredients
Scale
Cake
- 250g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 120ml whole milk
- 120ml fresh lemon juice
Strawberry Frosting
- 250g fresh strawberries, hulled and pureed
- 250g unsalted butter, softened
- 300g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (as needed for consistency)
Lemonade Syrup
- 100ml fresh lemon juice
- 75g granulated sugar
- 100ml water
Garnish
- Fresh strawberries, halved or quartered
- Lemon slices (optional)
Instructions
- Prepare the Lemonade Syrup: In a small saucepan, combine the lemon juice, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring the mixture to a simmer and cook for about 2 minutes, then remove from heat. Allow it to cool completely to be used later for soaking or drizzling.
- Make the Lemon Cake: Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to distribute the leavening evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes. This incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract and lemon zest to infuse the batter with fresh aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. This ensures the cakes are perfectly baked but still moist.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. Cooling prevents the frosting from melting.
- Make the Strawberry Frosting: While the cakes cool, puree the fresh strawberries in a blender or food processor until smooth. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, continuing to beat until fully incorporated and fluffy. Mix in the strawberry puree and vanilla extract until evenly combined. Add heavy cream one tablespoon at a time as needed until you achieve a spreadable consistency.
- Assemble the Cake: If desired, gently prick the cooled cake layers with a fork or skewer and brush a thin layer of the cooled lemonade syrup over each layer to add extra moisture and lemon flavor. Spread a generous amount of strawberry frosting over the bottom layer, then place the second cake layer on top and frost the top and sides evenly.
- Garnish and Serve: Decorate the top of the cake with halved or quartered fresh strawberries and optional lemon slices for a vibrant finish. Chill the cake briefly if needed to set the frosting, then slice and serve.
Notes
- Make sure the cakes are completely cooled before frosting to prevent melting.
- The lemonade syrup adds moisture and a zesty lemon punch but can be omitted if preferred.
- You can substitute fresh lemon juice with bottled lemon juice if necessary, but fresh is best for flavor.
- The strawberry puree in the frosting adds natural color and taste; adjust sugar in frosting if using sweeter or tarter strawberries.
- Store the cake in the refrigerator and bring to room temperature before serving for the best texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
