Description
A vibrant strawberry lemon layer cake with a fresh filling and tangy buttercream, perfect for spring celebrations.
Ingredients
Scale
- 360 g (3 cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 226 g (1 cup) unsalted butter, room temperature
- 4 large eggs
- 240 ml (1 cup) buttermilk
- 12 g (2 1/4 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- Zest of 2 lemons (~2 tbsp) and juice (~30 ml)
- 450 g (about 3 cups) sliced strawberries
- 480 g (4 cups) confectioners’ sugar
- 30–60 ml (2–4 tbsp) whole milk (or cream)
- 3 g (1/2 tsp) kosher salt
- Optional: 85 g (3 oz) cream cheese
- 50 g (1/4 cup) granulated sugar for macerating strawberries
- 15 ml (1 tbsp) lemon juice for macerating strawberries
Instructions
- Preheat the oven to 175°C (350°F) and prepare cake pans.
- Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until pale, then incorporate eggs one at a time.
- Mix dry ingredients alternately with buttermilk until combined without overmixing.
- Fold in lemon zest and juice, then distribute batter evenly in prepared pans.
- Bake for 22–28 minutes until a toothpick comes out clean; cool on wire racks.
- Macerate strawberries with sugar and lemon juice, set aside.
- Make lemon buttercream by combining butter, confectioners’ sugar, milk, lemon juice, and zest; beat until fluffy.
- Assemble the cake by layering the strawberry filling and buttercream between cake layers.
- Chill the assembled cake to set buttercream before serving.
Notes
For a firmer buttercream, consider adding cream cheese. Cool the cake layers for easier assembly.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 95mg