Description
Indulge in the vibrant flavors of Strawberry Lemonade Cake—a delightful blend of sweet strawberries and tangy lemon that embodies summer’s essence. With its light, fluffy texture and eye-catching pink hue, this cake is perfect for any occasion, from picnics to birthday celebrations. Easy to make and irresistibly delicious, every bite promises a burst of sunshine. Get ready to impress your guests with this refreshing dessert that will leave them craving more!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup fresh strawberries (pureed)
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ cup milk (whole or buttermilk)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or nonstick spray.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually alternate adding this dry mixture with the milk to the wet ingredients until combined; do not overmix.
- Gently fold in pureed strawberries along with lemon juice and zest.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks. Prepare frosting by beating powdered sugar with softened butter and lemon juice until creamy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 36g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg