Description
A delightful strawberry cake layered with a zesty lemon frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven: Set it to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Cream together butter and sugar: In a large mixing bowl, beat the softened butter with sugar until light and fluffy—about 3-5 minutes.
- Incorporate the eggs: Add them one at a time, mixing well after each addition.
- Blend in the flavors: Stir in the vanilla extract and pureed strawberries.
- Combine dry ingredients: In a separate bowl, mix the flour, baking powder, and a pinch of salt. Gradually add this mixture to your wet ingredients, alternating with the milk.
- Evenly distribute batter: Divide your batter into the prepared pans, smoothing the tops.
- Bake to perfection: Place in the oven and bake for 25-30 minutes. Check doneness with a toothpick.
- Cool down: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Prepare the lemon frosting: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Frost your masterpiece: Frost the top of the first layer before gently placing the second layer on top and frost the top and sides generously.
- Serve and savor: Cut a slice, serve, and enjoy!
Notes
Make-ahead tips: Bake in advance and store layers in the refrigerator for up to 3 days. Frost just before serving for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg