Description
This Fresh Strawberry Cake with Lemon is a light and refreshing dessert that combines the sweetness of ripe strawberries with the zesty brightness of lemon. Moist and tender, this cake features a tender crumb enriched with sour cream and finished with a sugary lemon zest topping for a delightful burst of flavor in every bite.
Ingredients
Scale
Cake 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
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Butter a 9-inch round springform pan on the sides and bottom. Line the bottom with parchment paper and butter the parchment as well to prevent sticking. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup of sugar on medium speed for 5 minutes until the mixture is pale and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each. Then add vanilla extract and lemon juice, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and kosher salt to combine.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream into the butter mixture, beginning and ending with the flour mixture. Stir in half of the lemon zest. Beat just until combined after each addition to maintain a tender crumb.
- Fold in Strawberries: Gently fold the strawberries into the batter using a rubber spatula, keeping them whole if small or halved/quartered if large.
- Fill the Pan and Add Topping: Pour the batter into the prepared springform pan and smooth the top. In a small bowl, combine the remaining ¼ cup sugar with the remaining lemon zest, rub the zest into the sugar with your fingers, and sprinkle evenly over the batter.
- Bake the Cake: Bake for 40-45 minutes. Check doneness at 40 minutes by inserting a toothpick into the center; if it comes out clean, the cake is done. Otherwise, bake for up to 5 more minutes.
- Cool and Serve: Remove the cake from the oven and place on a cooling rack. Let cool completely in the pan before removing the parchment paper and transferring to a serving plate. Slice and serve.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a fluffier texture.
- Use fresh strawberries for the best flavor and texture; avoid frozen as they can add excess moisture.
- Timing the bake carefully is important; avoid overbaking to keep the cake moist.
- Consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cake, lemon cake, fresh strawberry dessert, springform cake, summer cake
