This Lemon-Infused Strawberry Cake is a delightful blend of bright citrus and sweet berries, perfect for any occasion. The lemon zest adds a refreshing twist to the classic strawberry cake, making it a standout dessert for spring and summer gatherings.
Butter gives our cake a rich, tender crumb, while granulated sugar sweetens and helps create a fluffy texture. Eggs provide structure and stability. The vanilla extract adds depth to the flavors. Our dry ingredients — all-purpose flour, baking powder, and salt — are the foundation of the cake, with baking powder ensuring a good rise. Whole milk adds moisture, while lemon juice and zest impart a zesty punch. Finally, fresh strawberries and strawberry preserves bring that sweet, fruity element that makes this cake special.
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an extra touch, garnish with fresh mint leaves or a sprinkle of powdered sugar. It's an excellent choice for a summer picnic or a light dessert after a hearty meal.
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This ensures your cake will release easily once baked. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy — this usually takes about 3-4 minutes with an electric mixer.
Next, add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs into the mixture, which is crucial for the structure of the cake. Stir in the vanilla extract to add that classic cake flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the whole milk. Begin and end with the dry ingredients. This method helps prevent the batter from separating and ensures everything is well-mixed.
Now, it's time to add the citrusy kick. Mix in the lemon juice and zest until just combined. Gently fold in the diced strawberries, being careful not to overmix, as you want to keep those berries intact.
Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This means your cake is perfectly baked. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, spread strawberry preserves between the cake layers before stacking them. This not only adds flavor but also helps to keep the layers moist.
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