Strawberry Lemon Layer Cake (Print-Friendly Format)
Lemon layers and strawberry buttercream blend for a vibrant, seasonal dessert perfect for sharing.
# Required Ingredients:
→ Lemon Cake Layers
01 -
340 g all-purpose flour
02 -
2 tablespoons cornstarch
03 -
0.75 teaspoon baking powder
04 -
0.75 teaspoon baking soda
05 -
0.75 teaspoon salt
06 -
300 g granulated sugar
07 -
Zest of one large organic lemon or two small lemons
08 -
180 g unsalted butter, room temperature
09 -
4 large eggs, room temperature
10 -
240 g sour cream, room temperature
11 -
60 g vegetable oil, such as canola
12 -
2 tablespoons freshly squeezed lemon juice
13 -
2 teaspoons vanilla extract
→ Strawberry Buttercream
14 -
400 g unsalted butter, room temperature
15 -
660 g powdered sugar
16 -
2 tablespoons freeze-dried strawberry powder
17 -
2 teaspoons vanilla extract
18 -
2 to 3 tablespoons whole milk, room temperature
→ Decoration
19 -
Fresh strawberries
20 -
Lemon slices
# How to Make It:
01 -
Preheat oven to 170°C. Line three 20 cm (8-inch) round baking pans with parchment paper.
02 -
Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 -
Combine granulated sugar and lemon zest in a large mixing bowl. Rub together until aromatic and resembling wet sand. Add butter and beat on high speed for 3 minutes until pale and fluffy.
04 -
Add eggs two at a time, mixing on low speed until fully incorporated after each addition.
05 -
Mix in half of the dry ingredient mixture on low speed until just combined.
06 -
Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix until just combined.
07 -
Add the remaining dry ingredients and mix until combined. Gently fold batter with a spatula to ensure homogeneity.
08 -
Evenly divide batter among prepared pans. Bake for 20–23 minutes or until a cake tester inserted in the center comes out clean. Cakes should remain light in color.
09 -
Remove cakes from oven and let cool in pans on a cooling rack for 10 minutes. Carefully remove cakes from pans and cool completely on the rack.
10 -
Sift powdered sugar and freeze-dried strawberry powder together. Beat butter with a mixer on medium-high speed for 4 minutes. Scrape down bowl sides and continue mixing for 2 more minutes.
11 -
Gradually add powdered sugar mixture, vanilla extract, and milk to butter in two additions, whipping until fully incorporated after each. Mix for a final 2 minutes at low speed for smoothness.
12 -
Place one cake layer on a serving dish. Spread a generous amount of buttercream evenly with an offset spatula. Add the second layer and repeat. Place the final layer on top and cover the entire cake with a thin crumb coat of buttercream.
13 -
Refrigerate the cake for 20 minutes to set the crumb coat. Apply remaining buttercream, smoothing with a spatula. Optionally, create a wavy frosting design with the offset spatula.
14 -
Garnish the cake with fresh strawberries and lemon slices just before serving.
# Additional Information:
01 -
For best texture, ensure all ingredients are at room temperature before beginning preparation.
02 -
Cakes remain pale in color after baking—avoid overbaking to maintain moisture.
03 -
If desired, add a touch of red food coloring to the buttercream for a more vibrant hue.