Go Back

Moist Strawberry and Lemon Cake

A delightful cake that combines sweet strawberries with zesty lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup buttermilk
  • 1 1/2 cups fresh strawberries, chopped
For the Lemon Glaze
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mixing the Batter
  1. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a larger bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and lemon zest.
  4. Alternately add the flour mixture and buttermilk to the butter-sugar blend, starting and ending with the flour mixture.
Adding Strawberries
  1. Gently fold in the chopped strawberries with a spatula.
Baking
  1. Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Glaze Preparation
  1. While the cakes cool, mix the powdered sugar and fresh lemon juice to create the glaze.
  2. Once the cakes are cool, drizzle the glaze over the tops.

Notes

Don't skimp on the glaze for added flavor. Frozen strawberries can be used if fresh ones are not available. Store your cake in an airtight container for up to three days at room temperature or a week in the fridge.