Lemon Strawberry Cake

Print Recipe

5 from 1 vote

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Servings:

Calories: 418kcal

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

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.

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.

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