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Strawberry Lemon Cake

A delightful cake combining sweet strawberries and tart lemon, perfect for spring and summer occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Zest of 1 lemon
  • 1/2 cup fresh lemon juice
  • 1 cup strawberries, sliced Fresh strawberries recommended.
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a bowl, cream together the sugar and butter until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  4. Combine flour, baking powder, and salt; gradually add to the creamed mixture alternately with milk, mixing just until combined.
  5. Stir in lemon zest and lemon juice. Fold in the sliced strawberries.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar before serving.

Notes

This cake is best served at room temperature. Add a dollop of whipped cream or fresh strawberries for extra flavor.