Soft, buttery lemon strawberry cake with fresh sliced strawberries and bright lemon zest. An easy from-scratch spring dessert that bakes in 30 minutes.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 8 servingsDifficulty: Medium

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This lemon strawberry cake is soft, buttery and bright, with fresh strawberries folded through a zesty lemon batter. It captures the lively flavors of spring and makes a lovely dessert for the season.

Ingredients

  • 200 g (1 2/3 cups) all-purpose flour
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • 100 g (7 tablespoons) butter, softened
  • 120 ml (1/2 cup) milk
  • 200 g (7 oz) fresh strawberries, sliced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 180°C (350°F). Grease a cake pan with butter and dust lightly with flour.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Mix in the lemon zest, lemon juice and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet mixture in batches, alternating with the milk, and stir until no dry flour remains.
  5. Gently fold in the strawberry slices, pour the batter into the prepared pan and smooth the top.
  6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips

  • Make sure the butter is fully softened so it creams easily with the sugar.
  • Try blueberries or raspberries in place of the strawberries for a different flavor.

Nutrition

Calories: about 250 kcal per serving | Protein: 5 g | Carbs: 35 g | Fat: 10 g

CakeStrawberryLemonDessertSpring Baking

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