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Lemon and Strawberry Layer Cake on a cooling rack.

Lemon strawberry layer cake

Lemon Strawberry Layer Cake - this rustic looking cake is very easy to make and absolutely delicious! You will love the lemon and strawberry combo!
Course Dessert
Cuisine American
Keyword lemon layer cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 people
Calories 618 kcal
Author Anna

Ingredients

  • 3 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 c granulated sugar
  • 12 tbsp unsalted butter softened
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • freshly grated zest of a whole lemon about 3 tsp
  • 2 tsp lemon juice
  • 1 c buttermilk or sour milk see note
  • 3 c whipped topping or whipped cream
  • 1 lb fresh strawberries washed, hulled and sliced

Instructions

  1. Preheat your oven to 350 degrees F.
  2. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
  4. Generously grease and flour two 9" round cake pans. Set aside.
  5. Mix half of the lemon zest and lemon juice with sugar in a small mixing bowl. Mix until the sugar turns yellow and is fragrant.
  6. In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
  7. Add eggs, one at a time, beating well after each addition.
  8. Add vanilla, lemon extract and beat well again.
  9. With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
  10. Pour the batter into prepared pans.
  11. Bake for 25 to 30 minutes OR until the toothpick inserted in the center comes out clean.
  12. Let the cake cool completely in pans. Invert onto a cutting board.

!assembly:

  1. Place one layer of the cake onto your serving platter or a cake stand.
  2. Place half of the whipped topping over the layer and spread with an offset spatula.
  3. Decorate with 1/3 of the strawberries.
  4. Top with the second layer of the cake.
  5. Decorate with the remaining whipped topping and strawberry slices.
  6. Sprinkle with the remaining lemon zest.
  7. Serve immediately.

Recipe Notes

Refrigerate any leftovers for up to 1 day. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.

Nutrition Facts
Lemon strawberry layer cake
Amount Per Serving
Calories 618 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 111mg37%
Sodium 383mg17%
Potassium 359mg10%
Carbohydrates 92g31%
Fiber 2g8%
Sugar 54g60%
Protein 9g18%
Vitamin A 700IU14%
Vitamin C 33.8mg41%
Calcium 139mg14%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.