Lemon-Infused Strawberry Cake
A delightful lemon-infused strawberry cake that captures the essence of summer with its fresh and vibrant flavors. This cake is perfect for celebrations and gatherings, offering a moist texture with a burst of citrus and berry goodness.
Prep time: 15 minutesCook time: 30 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup lemon juice
Zest of 1 lemon
2 cups fresh strawberries, diced
1/2 cup strawberry preserves
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
7. Mix in the lemon juice and zest.
8. Gently fold in the diced strawberries.
9. Divide the batter between the prepared cake pans.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
12. Spread strawberry preserves between the cake layers before stacking.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Let the cake come to room temperature, or warm slices gently in a microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
