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Strawberry Lemon Cake

This Strawberry Lemon Cake features a moist, spongy crumb layered with fresh strawberries and tangy lemon curd. The cake is finished with a bright lemon glaze and scattered strawberries, resulting in a vibrant, berry-filled dessert with a tender texture and an appealing visual presentation.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup fresh strawberries hulled and sliced
  • ½ cup lemon juice freshly squeezed
  • 1 cup lemon curd
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp lemon juice for glaze

Equipment

  • Mixing bowls
  • Electric mixer
  • Loaf or cake pans
  • Whisk
  • Spatula
  • Cooling rack
  • Small saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your cake or loaf pans. Sift together the flour and set aside.
  2. In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and pale—this takes about 3-4 minutes and fills the air with a sweet aroma.
  3. Add eggs one at a time, beating well after each addition, until the batter is smooth and glossy. Mix in vanilla extract for flavor.
  4. Gradually add the sifted flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour. Mix on low speed just until combined, avoiding overmixing to keep the cake tender.
  5. Pour the batter evenly into your prepared pans and smooth the top with a spatula. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean and the tops are golden.
  6. Remove the cakes from the oven, and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely—your house will smell wonderful as they cool.
  7. Once cooled, carefully slice each cake horizontally if you baked multiple layers. Spread a generous layer of lemon curd over the bottom layer and top with sliced strawberries.
  8. Place the top layer over the strawberries and curd, then prepare the lemon glaze by whisking powdered sugar with lemon juice until smooth and pourable. Drizzle the glaze over the top of the assembled cake, allowing it to drip down the sides.
  9. Decorate the top with additional sliced strawberries for a fresh, colorful finish. Let the glaze set for about 15 minutes.
  10. Slice and serve the cake, enjoying the vibrant layers of berry and citrus flavors with the tender sponge. This cake pairs beautifully with a cup of tea or a glass of cold milk.

Notes

For best results, use ripe strawberries and freshly squeezed lemon juice. You can prepare the lemon curd and glaze ahead of time to save on assembly time.