Description
A delightful balance of zesty lemon and sweet strawberries, this cake is a perfect celebration of spring.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Fold in the sliced strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Layer the cakes with whipped cream and serve chilled.
Notes
For a richer topping, try cream cheese frosting instead of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg