Strawberry Lemon Cake Recipe
Make a fresh strawberry lemon cake with real lemons and juicy berries. Simple steps, bold flavor, and a perfect dessert for any occasion.
Ingredients
- 1 cup of unsalted butter
- ¾ cup sugar
- 1 egg
- 2 lemons zested
- Juice of 2 lemons divided
- 2 ¼ cups all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup fresh strawberries
- 1 cup powdered sugar
Instructions
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Preheat your oven to 350 degrees, and spray an 8x8 baking dish with cooking spray.
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In a large bowl, whisk together flour, salt, and baking powder, set aside.
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In another large bowl, fluff together sugar and butter, mixing for about 2 minutes.
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Add egg, lemon zest, and fresh lemon juice from 1 1/2 lemons, mix well.
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Add flour mixture to the wet ingredients, slowly, mixing well between additions.
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Gently fold in the strawberry slices until evenly distributed throughout the batter.
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Pour batter in an even layer into the 8x8 pan and bake for 38-40 minutes.
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Once cooled, whisk together powdered sugar and juice of 1/2 lemon to make glaze.
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Pour glaze on top of the cake, letting it pour down the sides of the cake.
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Garnish with fresh lemon zest.
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Serve slices of strawberry-lemonade cake with fresh strawberries and a dollop of whipped cream.
Recipe Notes
To store a strawberry lemon cake, cool it completely, then wrap it tightly in plastic wrap or aluminum foil. For best results, refrigerate for up to 3-4 days or freeze for up to 2-3 months, thawing it overnight in the refrigerator before serving. Allow the cake to come to room temperature before serving for the best texture and flavor.