Description
This refreshing Strawberry-Lemonade Layer Cake combines zesty lemon flavor with sweet strawberry frosting to create a moist, flavorful dessert perfect for spring and summer gatherings. The cake layers are soaked with a tangy lemonade syrup, enhancing the citrus notes, while the fluffy strawberry frosting adds a fresh berry sweetness that complements the lemon perfectly.
Ingredients
Scale
For the Cake:
- 250g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 120ml whole milk
- 120ml fresh lemon juice
For the Lemonade Syrup:
- 100ml fresh lemon juice
- 75g granulated sugar
- 100ml water
For the Strawberry Frosting:
- 250g fresh strawberries, hulled and pureed
- 250g unsalted butter, softened
- 300g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (as needed for consistency)
For Decoration:
- Fresh strawberries, halved or quartered
- Lemon slices (optional)
Instructions
- Prepare the Lemonade Syrup: In a small saucepan, combine the lemon juice, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Simmer Syrup: Bring the mixture to a simmer and cook for about 2 minutes, then remove from heat. Allow it to cool completely.
- Prepare Cake Pans: Preheat the oven to 180ºC (350ºF, gas mark 4). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest to infuse the batter with bright citrus notes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing gently until just combined to keep the batter light.
- Divide Batter: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Place pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Strawberry Frosting: While cakes cool, puree fresh strawberries in a blender or food processor until smooth.
- Cream Butter: In a large bowl, beat the softened butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating until fluffy and well incorporated.
- Incorporate Strawberry Puree and Vanilla: Add the pureed strawberries and vanilla extract to the butter mixture. Continue beating until fully blended and the frosting is a vibrant pink color.
- Adjust Consistency: If the frosting is too thick, add 1 to 2 tablespoons of heavy cream, beating until a spreadable consistency is achieved.
- Level Cakes: Once cooled, level the tops of the cakes with a serrated knife if they have domed to ensure even layering.
- Soak First Layer: Place the first cake layer on a serving plate or stand and brush generously with some of the prepared lemonade syrup to add moisture and tang.
- Frost First Layer: Spread a generous layer of strawberry frosting over the soaked cake layer, smoothing it out evenly with a spatula.
- Add Second Layer: Place the second cake layer on top, brush with lemonade syrup again, and apply more strawberry frosting evenly.
- Frost Entire Cake: Use the remaining frosting to cover the sides and top of the cake completely for a beautiful, smooth finish.
- Decorate: Garnish the cake with fresh halved or quartered strawberries and optional lemon slices to enhance the visual appeal and flavor.
- Chill and Serve: Allow the cake to set for 20 to 30 minutes in the refrigerator before slicing. Serve chilled as a refreshing and delightful dessert.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Make sure to let the cakes cool completely before frosting to prevent melting the frosting.
- The lemonade syrup adds extra moisture and citrus flavor but can be left out if preferred.
- You can substitute heavy cream in the frosting with milk, but the texture may be slightly less creamy.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake can be made a day ahead to allow flavors to meld.
