Name: Fresh Strawberry Lemon Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 stick unsalted butter, softened (plus more for greasing the pan); 1 ¼ cup sugar, divided; 2 large eggs; 2 teaspoons vanilla extract; ¼ cup lemon juice (juice from 2 small lemons); 2 medium lemons, zested and divided; 1 ½ cup all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon kosher salt; ½ cup sour cream; 1 pound fresh strawberries, halved or quartered if large

Ingredients

1 stick unsalted butter, softened (more for cake pan)

1 ¼ cup sugar, divided

2 large eggs

2 teaspoons vanilla extract

¼ cup lemon juice, juice from 2 small lemons

2 medium lemons, zested and divided

1 ½ cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon kosher salt

½ cup sour cream

1 pound strawberries, fresh, halved or quartered if large

Instructions

Step 1: Preheat your oven to 350 degrees F. Butter a 9-inch round springform pan on the sides and bottom. Add parchment paper to the bottom (and sides if desired), then butter the parchment to prevent sticking. Set aside.

Step 2: In the bowl of a stand mixer, whip together the butter and 1 cup of sugar on medium speed using a paddle attachment for about 5 minutes, until pale and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon juice until combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Alternate adding the flour mixture and sour cream into the butter mixture, beginning and ending with the flour mixture. Add half of the lemon zest during this process. Beat just until combined after each addition to avoid overmixing.

Step 6: Gently fold in the strawberries using a rubber spatula. If berries are large, cut them into halves or quarters.

Step 7: Pour the batter into the prepared springform pan. In a small bowl, combine the remaining ¼ cup sugar with the remaining lemon zest. Rub the zest into the sugar with your fingers, then sprinkle evenly over the top of the cake batter.

Step 8: Bake for 40-45 minutes. Check for doneness after 40 minutes by inserting a toothpick into the center; if it comes out clean, the cake is ready. If not, bake for an additional 5 minutes.

Step 9: Remove the cake from the oven and place it on a cooling rack. Let it cool completely in the pan. Once cooled, remove the parchment paper and transfer the cake to a serving plate. Slice and enjoy!

Tips & Variations

For extra moisture, you can lightly brush the cooled cake with a simple lemon syrup made from lemon juice and sugar.

If you prefer a less tangy cake, reduce the lemon juice to 2 tablespoons and adjust zest accordingly.

Fresh strawberries are key; avoid using frozen to maintain texture and flavor.

Add a handful of chopped pistachios or almonds on top before baking for a crunchy contrast.

FAQs

Can I use frozen strawberries for this cake?

It’s best to use fresh strawberries because frozen ones release extra moisture, which can affect the cake’s texture. If frozen berries are your only option, thaw and drain them well before folding into the batter.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt can be used as a substitute for sour cream in equal amounts. It will keep the cake moist and add a slight tang, similar to sour cream.