Strawberry Lemon Layer Cake
A moist lemon cake layered with fresh strawberries and cream cheese frosting, perfect for any occasion.
Equipment
- Mixing Bowls
- Hand mixer
- baking pans
- spatula
Ingredients
For the lemon cake
- 5 large eggs
- 1.33 cups white sugar 240g
- 1.33 cups all-purpose flour 270g
- 0.5 teaspoon baking powder
- 1 cup salted butter 225g
- 2 large organic lemons
For the frosting
- 1 cup cream cheese softened at room temperature, 225g
- 0.5 cup unsalted butter 115g
- 1 cup confectioner's sugar 200g
- 1 Tablespoon heavy cream
- vanilla extract to taste
- pinch of salt
For the filling
- 0.75 cup strawberry jam 200g
- 1 cup fresh strawberries
Instructions
Lemon Cake
- Preheat the oven to 356°F. Grease 2 round baking pans, 7 x 2 inches each. Beat the eggs and sugar until pale and fluffy.
- Add in the flour with the baking powder. Melt the butter and zest the fresh lemons, then juice them. Stir into the batter.
- Divide the batter between the two pans and bake for approx. 30 minutes, or until a toothpick comes out clean. Allow to cool completely.
Frosting
- Beat the cream cheese and butter until smooth, then add confectioner's sugar, cream, vanilla extract, and salt. Beat on high for 3 minutes.
Assembly
- Trim the tops of the cake layers. Spread strawberry jam on the first layer, add second layer on top, and frost the top and sides. Decorate with fresh strawberries.
Notes
Store in the refrigerator for up to 4 days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 90mgIron: 1mg
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