Strawberry Lemonade Cake

Delight in the refreshing taste of summer with this Strawberry Lemonade Cake. Combining zesty lemon and sweet strawberries, this cake offers a unique twist on a classic dessert, perfect for warm weather celebrations.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh strawberries, chopped

1/4 cup strawberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar with an electric mixer until fluffy.

4. Add eggs one at a time, mixing well after each addition, then stir in lemon zest, lemon juice, and vanilla extract.

5. Gradually add dry ingredients to wet ingredients, mixing until just combined.

6. Fold in chopped strawberries and strawberry jam.

7. Divide the batter evenly between the prepared pans.

8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

9. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

To reheat, warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

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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.