Best Strawberry Lemon Cake So Easy
What is your favorite cake?Lemon cake: Strawberry lemon cake. recipe. It’s the one that instantly brightens my day, the one I whip up when I need a little burst of sunshine, and honestly, the one my family requests more than any other. It’s got that perfect balance of sweet, tart, and just… happy. You know those recipes that feel like a warm hug? This is it. It’s like a perfectly ripe strawberry met a zesty lemon on a sunny afternoon, and they decided to have a delicious baby. Forget those complicated layer cakes that take all day; this is more of a joyful, rustic creation that still looks absolutely stunning. It’s the kind of cake that makes people say, “Wow, did you *really* make this?” And the best part? It’s surprisingly simple. I often think of it as my secret weapon when unexpected guests pop by or when that sweet craving hits hard after dinner, and I don’t want to spend hours in the kitchen.
What is a strawberry lemon cake?
So, what exactly *is* this delightful creation we’re diving into? Think of it as a wonderfully moist, tender cake infused with the vibrant flavors of fresh strawberries and bright, zesty lemon. It’s not overly sweet, which is something I really appreciate. The lemon isn’t just a hint; it’s a prominent, cheerful note that cuts through the richness and makes your taste buds sing. The strawberries? They’re not just decoration; they’re baked right into the batter, providing little bursts of fruity sweetness and a gorgeous pinkish hue. Sometimes, I’ll add a swirl of strawberry puree on top before baking, which makes it look even more special. It’s essentially a celebration of two of my favorite flavors, brought together in a format that’s perfect for any occasion, from a casual afternoon tea to a more festive gathering. It’s the kind of cake that tastes like summer, even on the dreariest of days.
Why you’ll love this recipe?
Where do I even begin with why I adore this strawberry lemon cake? First and foremost, the flavor combination is just divine. The tartness of the lemon is perfectly balanced by the natural sweetness of the strawberries, and the cake itself is incredibly moist and tender. It’s not a dry, crumbly affair, oh no. It’s got this lovely crumb that just melts in your mouth. Secondly, the simplicity is a huge win. I’m all about delicious food, but I’m also realistic about how much time we all have. This cake comes together so quickly, making it a lifesaver for busy weeknights or when you need a last-minute dessert. You don’t need fancy equipment or a culinary degree, just a willingness to bake something truly wonderful. And let’s talk about cost-effectiveness! The ingredients are all pretty standard pantry staples, making it an affordable treat that feels incredibly luxurious. Plus, its versatility is amazing. It’s fantastic on its own, but it’s also a perfect canvas for a light lemon glaze or a dollop of whipped cream. Honestly, what I love most about this recipe is the pure joy it brings. It’s a guaranteed crowd-pleaser, and the smiles it brings to people’s faces make every single step worth it. It’s a refreshing change from heavier cakes, and it always feels a little lighter and brighter.
How to Make Strawberry Lemon Cake
Quick Overview
This strawberry lemon cake is all about ease and incredible flavor. We’ll start by whisking together our dry ingredients, then combine our wet ingredients, and finally, gently fold them together. Fresh strawberries and a hint of lemon zest are mixed into the batter, creating pockets of fruity goodness. It bakes up beautifully in a loaf pan or a round cake pan, resulting in a moist, tender crumb with a delightful tangy-sweet profile. The whole process, from mixing to getting it into the oven, takes under 20 minutes! It’s truly that straightforward, proving that you don’t need to be a master baker to create something spectacular.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: I always use a good quality all-purpose flour. Don’t overpack your measuring cup; spoon it in and level it off for the best results. If you’re feeling adventurous and have it on hand, a cake flour can make it even more tender, but AP works beautifully.
1 ½ teaspoons baking powder: This gives our cake its lift and lovely, airy texture. Make sure it’s fresh!
½ teaspoon baking soda: This works with the acidic ingredients to ensure a super tender crumb.
½ teaspoon salt: Just enough to enhance all those sweet and tart flavors.
1 cup unsalted butter, softened: Make sure it’s properly softened, not melted. This is key for a creamy batter. I usually take mine out of the fridge about an hour before I start.
1 ¾ cups granulated sugar: You can adjust this slightly, but this amount gives us that perfect balance of sweetness without being overwhelming.
3 large eggs: At room temperature, please! This helps them incorporate more easily.
1 teaspoon vanilla extract: A classic for a reason, it just rounds out all the flavors.
Zest of 2 large lemons: This is where the magic happens! Use a microplane for the finest zest; you want all that fragrant oil. Avoid the bitter white pith.
½ cup fresh lemon juice (from about 2-3 lemons): Make sure it’s fresh juice, not from a bottle. It makes a world of difference.
½ cup milk (whole or 2%): Again, room temperature is best. I’ve also tested this with almond milk and it actually made it even creamier!
For the Filling:
1 cup fresh strawberries, hulled and finely diced: You want them small enough to distribute evenly. If you’re using frozen, make sure they’re thawed and well-drained.
Optional: 2 tablespoons strawberry jam or puree: For an extra punch of strawberry flavor and a beautiful swirl.
For the Glaze:
1 ½ cups powdered sugar: Sifted, if you want an extra-smooth glaze.
2-3 tablespoons fresh lemon juice: Start with 2 and add more until you reach your desired consistency.
Optional: 1 tablespoon milk or cream: For a slightly richer glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). Then, prepare your pan. If you’re using a standard 9×5 inch loaf pan, grease it thoroughly with butter or non-stick spray and then lightly flour it, tapping out any excess. For a round 8 or 9-inch cake pan, do the same. This step is crucial for preventing your beautiful cake from sticking. I always give my pans a good rub-down to make sure there are no bare spots.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking them well ensures that the leavening agents and salt are evenly distributed, which is key for a consistent rise and flavor throughout the cake. I like to give it a good minute of whisking to aerate it slightly, too.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (a stand mixer with a paddle attachment or a hand mixer works perfectly) until the mixture is light and fluffy, about 3-4 minutes. This process, called creaming, incorporates air which contributes to a tender cake. Beat in the room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the fresh lemon zest. The zest will perfume the entire batter with that wonderful citrus aroma. In a separate small bowl or jug, whisk together the fresh lemon juice and the milk.
Step 4: Combine
Now, it’s time to bring it all together! With your mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk and lemon juice mixture. Begin and end with the dry ingredients (so, about one-third of the dry, then half of the wet, another third of the dry, the rest of the wet, and finally the last third of the dry). Mix until *just* combined. It’s super important not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few streaks of flour are okay; they’ll disappear when you fold in the strawberries.
Step 5: Prepare Filling
If you’re using diced fresh strawberries, gently fold them into the batter now. They’ll get distributed throughout the cake as you pour it into the pan. If you’re feeling extra fancy and want those beautiful swirls, take about ¼ cup of the batter out, stir in the strawberry jam or puree into the removed batter, then you’ll dollop this strawberry-batter mixture into the main batter after you pour it into the pan. This gives you lovely ribbons of flavor and color.
Step 6: Layer & Swirl
Spoon about half of the cake batter into your prepared pan. If you’re doing the jam swirl, drop spoonfuls of the strawberry-batter mixture over this layer. Then, carefully spoon the remaining plain batter over the top, making sure to cover the strawberry dollops. If you’re just mixing the diced strawberries into the batter, simply pour it all in. To create those beautiful swirls if you used the jam, gently insert a knife or skewer and swirl it through the batter a few times. Don’t over-swirl, or you’ll lose the distinct ribbons.
Step 7: Bake
Bake for 45-60 minutes for a loaf pan, or 30-35 minutes for an 8 or 9-inch round pan. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. Then, carefully invert it onto the wire rack to cool completely. Trying to glaze a warm cake is a recipe for disaster – it’ll just melt right off! Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until you achieve a thick but pourable consistency. Drizzle it over the cooled cake, letting it drip down the sides. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set slightly (this usually takes about 15-20 minutes), your delicious strawberry lemon cake is ready to be sliced and enjoyed! I find a sharp serrated knife works best for clean cuts, especially with the glaze. This cake is absolutely divine at room temperature. Enjoy that burst of sunshine!
What to Serve It With
This strawberry lemon cake is so versatile, it’s fantastic any time of day! For breakfast, I love a thick slice with a steaming mug of black coffee or a delicate green tea. It’s just enough sweetness to kickstart the day without feeling heavy. For brunch, it’s a showstopper! I’ll arrange slices on a pretty tiered stand with fresh berries and maybe a small bowl of clotted cream or mascarpone. It pairs wonderfully with a light mimosa or a sparkling rosé. When serving it as a dessert, it truly shines. It’s lovely on its own, of course, but a small scoop of good quality vanilla bean ice cream or a dollop of lemon-infused whipped cream takes it to the next level. For those cozy afternoon or evening snacks, it’s perfect with a glass of iced tea or a warm chamomile. My kids, bless their hearts, just love it with a cold glass of milk. My personal favorite? A slice warmed up just a tiny bit, with a light drizzle of extra glaze, enjoyed while curled up with a good book.
Top Tips for Perfecting Your Strawberry Lemon Cake
I’ve made this strawberry lemon cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make a big difference. For the strawberries, I always dice them finely. If they’re too big, they can sometimes make the cake too moist in spots or sink to the bottom. Make sure they’re nice and dry after dicing, too – pat them with a paper towel if needed. When it comes to mixing, the golden rule is *don’t overmix*. Seriously, just combine until you don’t see huge dry pockets of flour anymore. A few small ones are fine; they’ll disappear during baking. Overmixing is the enemy of a tender cake! For that beautiful swirl effect, be gentle. You don’t want to mix the jam-batter into the main batter; you want distinct ribbons. Use a skewer or a thin knife and do just one or two passes. If you don’t have fresh lemon juice, you *can* use bottled, but the flavor just won’t be as bright and fresh. It’s worth squeezing a couple of lemons, I promise! For ingredient swaps, I’ve tested this with different milks, and whole milk gives the best richness, but even skim works in a pinch. For the sugar, I’ve tried reducing it slightly, and it’s still good, but if you reduce it too much, you might lose some of that tender crumb structure. The baking time can vary wildly depending on your oven, so trust the toothpick test rather than just the clock. If your cake is browning too fast on top but the center isn’t done, just loosely cover the top with foil. For the glaze, the key is consistency. Too thin, and it runs off; too thick, and it’s hard to drizzle. Aim for something that drizzles slowly off a spoon but holds its shape a little. If you don’t like a thick glaze, you can always do a light dusting of powdered sugar over the cooled cake – it’s just as delicious!
Storing and Reheating Tips
This strawberry lemon cake is quite forgiving when it comes to storage, which I love! At room temperature, if it’s not too warm where you are, it will keep well for about 2-3 days in an airtight container. The glaze helps to seal in moisture, so it stays pretty fresh. If your kitchen is warmer or you want it to last a bit longer, the refrigerator is your best bet. Store it in an airtight container for up to 5 days. The texture might firm up a little in the fridge, but don’t worry, it’ll soften up nicely at room temperature. My kids sometimes complain it’s too cold, so I usually let a slice sit out for about 15-20 minutes before they eat it. If you’ve made a big batch (which I often do!), you can freeze it! Wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil, and it should keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then let it come to room temperature before serving. If you’ve glazed the cake before freezing, the glaze might get a little sticky or melty when thawing, so for best results, I recommend freezing it unfrosted and adding the glaze after it’s thawed. If you do freeze a glazed cake, just let it thaw completely at room temperature, and the glaze should be fine.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved strawberry lemon cake! It’s more than just a recipe to me; it’s a little ray of sunshine that always brings a smile. I truly hope you’ll give this a try. It’s the perfect balance of sweet, tart, and incredibly moist, and it’s so much easier to make than you might think. If you’re a fan of bright, fresh flavors, or if you just need a pick-me-up, this cake is for you. It’s the kind of treat that makes ordinary moments feel a little bit special. I always feel a sense of accomplishment when I pull this out of the oven, and I hope you will too! If you love this, you might also enjoy my Lemon Poppy Seed Muffins or my Classic Berry Scones – they have a similar bright, fresh vibe! I can’t wait to hear what you think, and if you try it, please tag me or leave a comment below. Happy baking, my friends!
Strawberry Lemon Pound Cake
Ingredients
Method
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, or spray with non-stick baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth.
- Gradually add the granulated sugar and mix until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Slowly add the cake flour and mix on low speed until just combined. Do not overmix.
- Add the buttermilk and lemon extract. Mix until just incorporated, scraping the bowl as needed.
- In a small bowl, toss the chopped strawberries with the 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Gently fold the floured strawberries into the cake batter.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.
- Let the cake cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before glazing.
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. You can add a few more chopped strawberries and a sprinkle of lemon zest on top for decoration, if desired.
- Let the glaze set for at least 15 minutes before slicing and serving.
