Description
This Strawberry Lemon Layer Cake is a delightfully moist and tangy dessert combining lemon-infused sponge layers with a luscious cream cheese frosting and a sweet strawberry filling. Perfect for spring and summer celebrations, this cake offers a refreshing balance between bright citrus and fresh berries, all encased in a creamy, rich frosting.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 2 tsp vanilla extract
Strawberry Filling
- 2 cups fresh strawberries, chopped
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy, which helps to incorporate air for a lighter cake texture. Add eggs one at a time, beating well between each addition.
- Add Flavorings: Mix in the lemon zest, lemon juice, and vanilla extract into the batter to infuse it with fresh citrus aroma and flavor.
- Incorporate Dry and Wet Ingredients: Alternately add the dry flour mixture and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined to prevent overworking the batter and producing a dense cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
- Prepare Strawberry Filling: In a medium saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook while stirring until the mixture thickens and becomes glossy. Remove from heat and cool completely to avoid melting the frosting.
- Make Cream Cheese Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of strawberry filling over it followed by a layer of cream cheese frosting. Repeat for the second layer, then top with the third cake layer.
- Frost the Outside: Cover the entire cake with the remaining cream cheese frosting. Optionally, garnish with fresh strawberries and lemon slices for a decorative and fresh finish.
Notes
- Ensure all cold ingredients like butter, cream cheese, and eggs are at room temperature for optimal mixing.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- The strawberry filling should be completely cooled before using to prevent it from melting the frosting.
- For best results, chill the frosted cake for at least an hour before serving to let the layers set.
- Fresh lemon zest can be substituted with lemon extract if fresh lemons are not available, but fresh zest provides better flavor.
