Name: Lemon Strawberry Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 Eggs (room temp); 1 cup Sugar; 1 cup Sour Cream; 1/2 cup Vegetable Oil; 1 tsp Vanilla Extract; 1/4 tsp Salt; 2 cups Flour; 2 tsp Baking Powder; 2 tbsp Lemon Juice; 1/2 tbsp Lemon Zest; 2 cups Strawberries (rinsed and sliced)

The world of cakes is as vast and diverse as the universe itself, but sometimes, you need a recipe that gives you the sweet simplicity of a homemade dessert. This Lemon Strawberry Cake is just the ticket. It’s a bright, cheerful concoction that pairs zingy lemons with sweet, juicy strawberries, and it’s just as much a treat for your taste buds as it is for your eyes.

Why You’ll Love this Recipe

No drumroll needed here, folks. This isn’t just your regular strawberry cake, oh no. This is a lemon strawberry cake that will make your taste buds do a little happy dance.

This delightful dessert combines the tangy brightness of lemon with the natural sweetness of ripe strawberries. It’s like a sunny picnic and a balmy summer’s day, all baked into a single, delectable cake. Not to mention, it comes together in just an hour. You heard me right! You’re just 60 minutes away from a slice of heaven.

This cake isn’t about getting the “perfect” crumb or frosting it with some fancy-pants icing. It’s about enjoying the process of making a homemade dessert that’s bursting with fresh, vibrant flavors. Plus, it gives you an excuse to play with your food. “Sorry, honey, I had to eat that slice – I was just making sure the strawberries were distributed evenly.”

If you LOVE strawberry, you’ll want to try these Strawberry Crunch Cupcakes or this Japanese Strawberry Shortcake! But if you are looking for something fun and Patriotic, try these 4th of July Strawberries!

Lemon Strawberry Cake Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

Eggs
Sugar
Sour cream
Vegetable Oil
Vanilla Extract
Salt
Flour
Baking Powder
Lemon Juice
Lemon Zest
Strawberries
*see printable recipe card below for detailed amounts!

Instructions:

Preheat your oven to 375°F. Grease and flour a 9-inch round cake pan or line it with parchment paper. Set it aside.
In a large mixing bowl, beat the eggs and sugar together until well combined and slightly frothy.
Add sour cream, vegetable oil, and vanilla extract to the bowl. Mix well until all the ingredients are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as it can result in a dense cake.
Stir in the lemon juice and lemon zest, ensuring they are evenly distributed throughout the batter.
Pour half of the batter into the prepared cake pan, spreading it evenly. Lightly layer on half of the sliced strawberries then pour the remaining batter into the pan and gently spread out the batter using an offset spatula to cover the bottom layer of berries.
Gently place the remaining berries into the top layer of cake batter, pressing in gently.
Place the pan in the preheated oven and bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean. *MAKE SURE TO CHECK YOUR CAKE ABOUT HALFWAY THROUGH BAKING! STRAWBERRIES CAN SCORCH SO COVER WITH FOIL IF NEEDED.*
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Carefully transfer the cake onto a wire rack to cool completely.
Once the cake has cooled, you can frost it with your favorite frosting or serve it plain. You can also dust it with powdered sugar for a simple finishing touch.
Slice and serve the strawberry lemon cake, and enjoy!

The Art of Baking the Perfect Lemon Strawberry Cake

The cake batter is like a lovely blank canvas, ready to be adorned with ripe strawberries. Spread half the batter in the pan, then layer it with strawberries. Pour the rest of the batter, and top with more strawberries.

As you do this, remember to press the berries gently into the batter. Too hard, and they might get moody and sink to the bottom. Too soft, and they might float up during baking and end up looking like strawberry islands in a cake sea.

Reheating and Storage Information

Now, if you’ve baked more than you can consume (seriously, how did that happen?), you’re going to need to know how to store this gorgeous cake. Keep it in an airtight container at room temperature, and it will be good for a few days. But honestly, a leftover lemon strawberry cake is like a unicorn – rumored to exist but rarely seen.

To reheat, just give it a quick 10-second spin in the microwave, and voila! You’ve got yourself a warm, almost-like-freshly-baked slice of lemon strawberry cake.

Helpful Cooking Notes

Let’s get serious for a moment. Strawberries are divas. They can scorch if the spotlight (read: oven heat) is too intense. So, halfway through the baking, take a peek. If the strawberries look like they’re getting a tan, cover the cake with foil to protect them. Remember, a happy strawberry equals a happy cake.

One final word – when mixing the batter, remember to mix just until combined. Overmixing is like overcooking the pasta. It’s still good, but not AS good, if you catch my drift.

Alright, folks, there you have it. Your guide to the delicious world of lemon strawberry cakes. Now, get in that kitchen and start baking! And remember, as Julia Child once said, “A party without cake is just a meeting.” So, let’s turn today into a party, shall we? Enjoy your

Substitutions & Variations for Your Lemon Strawberry Cake

The beautiful thing about baking is its flexibility. You can play around with ingredients and make a recipe that truly suits your tastes and dietary needs. Let’s take a look at some deliciously doable substitutions and variations for this lemon strawberry cake.

Substitutions

Gluten-Free: Need to go gluten-free? No worries! Swap out the regular flour with a gluten-free all-purpose flour blend in a 1:1 ratio. Always check the packaging for any additional instructions.
Dairy-Free: If dairy isn’t your thing, you can use a dairy-free yogurt or a dairy-free sour cream substitute in place of the sour cream.
Egg Substitute: If you’re vegan or allergic to eggs, a flaxseed egg can work as a great alternative. For each egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water, let it sit for 5 minutes to thicken, then add it to your recipe.

Variations

Orange Strawberry Cake: Swap out the lemon juice and zest for an equal amount of orange juice and zest for a sweet twist on this cake.
Mixed Berry Cake: Who said you can only use strawberries? Feel free to toss in some raspberries, blueberries, or blackberries for a mixed berry version of this cake. Just remember to keep the total amount of berries the same to avoid a soggy cake.
Lemon Strawberry Cupcakes: Fancy individual servings? Pour the batter into cupcake molds, adjust baking time accordingly, and voila! You have cute little lemon strawberry cupcakes.
Lemon Strawberry Cake with Cream Cheese Frosting: Feeling fancy? Once your cake has cooled, spread a layer of cream cheese frosting on top. The tangy creaminess pairs beautifully with the zesty, fruity cake.

Remember, the key to successful substitutions is to keep the basic proportions of the recipe the same. Happy baking, and don’t forget to have fun experimenting with these options!

Lemon Strawberry Cake

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 418 kcal

INGREDIENTS

2 Eggs, room temp
1 cup Sugar
1 cup Sour Cream
1/2 cup Vegetable Oil
1 tsp Vanilla Extract
1/4 tsp Salt
2 cups Flour
2 tsp Baking Powder
2 tbsp Lemon Juice
1/2 tbsp Lemon Zest
2 cups Strawberries, rinsed and sliced

INSTRUCTIONS

Preheat your oven to 375°F. Grease and flour a 9-inch round cake pan or line it with parchment paper. Set it aside.
In a large mixing bowl, beat the eggs and sugar together until well combined and slightly frothy.
Add sour cream, vegetable oil, and vanilla extract to the bowl. Mix well until all the ingredients are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as it can result in a dense cake.
Stir in the lemon juice and lemon zest, ensuring they are evenly distributed throughout the batter.
Pour half of the batter into the prepared cake pan, spreading it evenly. Lightly layer on half of the sliced strawberries then pour the remaining batter into the pan and gently spread out the batter using an offset spatula to cover the bottom layer of berries.
Gently place the remaining berries into the top layer of cake batter, pressing in gently.
Place the pan in the preheated oven and bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean. *MAKE SURE TO CHECK YOUR CAKE ABOUT HALFWAY THROUGH BAKING! STRAWBERRIES CAN SCORCH SO COVER WITH FOIL IF NEEDED.*
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Carefully transfer the cake onto a wire rack to cool completely.
Once the cake has cooled, you can frost it with your favorite frosting or serve it plain. You can also dust it with powdered sugar for a simple finishing touch.
Slice and serve the strawberry lemon cake, and enjoy!

NOTES

Reheating and Storage Information

To reheat, just give it a quick 10-second spin in the microwave, and voila! You’ve got yourself a warm, almost-like-freshly-baked slice of lemon strawberry cake.