Description
A delightful homemade strawberry cake topped with zesty lemon frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, mashed
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1/4 cup unsalted butter, softened (for frosting)
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Combine the flour and baking powder in a separate bowl. Gradually add this mixture alternately with milk to the creamed mixture.
- Fold in the mashed strawberries gently.
- Pour the batter evenly into prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
- Beat together the softened butter, powdered sugar, lemon juice, and lemon zest until smooth for the frosting.
- Frost the cooled cakes generously and stack them. Serve and enjoy!
Notes
For best results, ensure ingredients are at room temperature before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg