Description
Make this easy Strawberry Lemon Cake with fresh strawberries, bright lemon flavor, and a sweet glaze. Moist, tender, and perfect for any celebration. Simple ingredients, bakery-worthy results!
Ingredients
For the Strawberry Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature (This is important! Cold butter won’t cream properly)
- 2 large eggs, room temperature (Take them out 30 minutes before baking)
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon (Use a microplane for the finest zest)
- ½ cup fresh lemon juice (About 2–3 lemons)
- 1 cup diced fresh strawberries (Pat them dry with paper towels)
For the Lemon Glaze:
- 1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 teaspoons milk, optional (To thin the glaze if needed)
For the Strawberry Topping (Optional):
- 1 cup pureed strawberries
- 1–2 tablespoons granulated sugar (Adjust to taste)
Instructions
Preheat your oven to 350°F (175°C).
Grease your 9×13-inch baking pan or two 8-inch round cake pans generously with butter or cooking spray. Line the bottom with parchment paper and give it another light spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly distributed.
In a separate large bowl (or the bowl of your stand mixer), beat the softened butter on medium-high speed for about 2–3 minutes until it’s light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice.
Now comes the key to a tender cake: add about one-third of your flour mixture to the butter mixture and stir gently until almost combined. Then add half the milk.
Continue alternating, ending with the flour mixture. Mix on low speed or stir by hand until just combined—you should still see a few small streaks of flour.
Using a rubber spatula, gently fold in those beautiful diced strawberries. Use a light touch and fold just until they’re evenly distributed.
Pour the batter into your prepared pan(s) and smooth the top gently with your spatula.
Bake for 25–30 minutes if using 8-inch round pans, or 30–35 minutes for a 9×13-inch pan. You’ll know it’s done when the top springs back lightly when touched and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
This is the hardest step—waiting! Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack.
Remove the parchment paper and let it cool completely before glazing. A warm cake will cause the glaze to soak in instead of sitting pretty on top.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.
Drizzle that gorgeous lemon glaze all over the cooled cake, letting it drip down the sides for a rustic, homemade look.
If you’re making the optional strawberry topping, mix the pureed strawberries with sugar and spread or spoon it over the glazed cake. It adds an extra layer of strawberry flavor and makes the cake look absolutely stunning!
Notes
- Don’t skip the parchment paper – Even in a well-greased pan, this cake can stick. Parchment is your insurance policy for a perfect release.
- Test your baking powder – If it’s been sitting in your pantry for months, it might have lost its oomph. To test it, mix a teaspoon with hot water—it should bubble vigorously.
- For even layers – If making round cakes, weigh the batter as you divide it between pans to ensure they’re equal.
- Prevent soggy bottoms – Make sure your strawberries are well-drained and patted dry before folding them into the batter.
- Make it extra lemony – Add a few drops of lemon extract along with the vanilla for an even brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American