Description
Strawberry Lemonade Cake is the ultimate summer dessert, combining the sweet and juicy flavors of fresh strawberries with the zesty brightness of lemonade. This delightful cake is perfect for warm-weather gatherings, birthday celebrations, or simply to enjoy at home. With its moist, fluffy texture and vibrant colors, this cake not only tastes fantastic but also makes a stunning centerpiece for any dessert table. Follow this easy recipe to create a cake that will impress your guests and elevate your baking skills. Each bite offers a refreshing burst of flavor, making it an unforgettable treat that’s sure to become a favorite.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups caster sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- ½ cup lemon juice (freshly squeezed)
- 1 cup strawberry puree (fresh)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and lightly dust with flour.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and strawberry puree.
- Gradually mix in dry ingredients alternating with milk or water until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with whipped cream mixed with powdered sugar.
Notes
Use fresh strawberries for enhanced flavor.
Customize by adding lemon zest or other berries to the batter.
Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: - Use fresh strawberries for enhanced flavor.- Customize by adding lemon zest or other berries to the batter.- Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.