Description
A delightful fusion of fresh strawberries and zesty lemon, perfect for celebrating the sunny season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the fresh lemon juice and zest.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the creamed mixture alternately with the buttermilk.
- Fold in the chopped strawberries gently.
- Pour the batter into prepared pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes; then transfer to wire racks to cool completely.
- Beat together the softened butter and powdered sugar, adding lemon juice until smooth for frosting.
- Spread frosting between the layers and over the top and sides of the cake.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate if necessary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg