Irresistible Strawberry Lemon Cake
A delightful cake bursting with fresh strawberries and zesty lemon flavors, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon lemon juice
- Zest of 1 lemon lemon zest Do not skip for flavor elevation
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, hulled and sliced Fresh for best results; frozen can work if thawed
- Powdered sugar (for dusting, optional) Optional for presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, milk, lemon zest, and lemon juice, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Gently fold in the sliced strawberries until dispersed.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Store leftovers in an airtight container for up to three days, or freeze slices layered with parchment paper. You can substitute butter with coconut oil or a dairy-free butter substitute if needed.