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Strawberry Lemonade Cake

This cake features a tender, moist crumb layered with fresh strawberry compote and topped with a tangy lemon glaze. The combination of fruity, bright flavors and contrasting textures creates a vibrant dessert that visually resembles a summer picnic scene.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 ½ cups granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 cup buttermilk can substitute with milk+lemon juice
  • 1 tablespoon lemon zest freshly grated
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries hulled and chopped for compote
  • 1/2 cup granulated sugar for strawberry compote
  • 1 cup powdered sugar for lemon glaze
  • 3 tablespoons fresh lemon juice

Equipment

  • Mixing bowls
  • Cake pan
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a cake pan, then set aside.
  2. In a large mixing bowl, whisk together the sifted flour and sugar until well combined.
  3. Add the softened butter to the dry mixture and beat with an electric mixer until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk the eggs, buttermilk, lemon zest, and vanilla extract until smooth.
  5. Gradually pour the wet ingredients into the dry mixture, mixing gently with a spatula until just combined and smooth.
  6. Pour the batter into your prepared cake pan, smoothing the surface with the spatula.
  7. Bake in the preheated oven for about 40-45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
  8. While the cake cools, make the strawberry compote by combining chopped strawberries and sugar in a bowl. Let sit for 20 minutes, stirring occasionally, until the strawberries release their juices and soften.
  9. In a small saucepan, heat the strawberry mixture over medium heat until bubbling gently, then simmer for 5 minutes to thicken slightly. Remove from heat and set aside.
  10. In a small bowl, whisk together powdered sugar and lemon juice to make a tangy glaze. Adjust with more juice or sugar to reach your desired consistency.
  11. Once the cake has cooled completely, spread the strawberry compote over the top layer and drizzle with the lemon glaze for a shiny finish.
  12. Slice and serve the cake, enjoying the vibrant layers and refreshing fruit flavors with each bite.

Notes

Keep the cake refrigerated if not serving immediately to maintain freshness. You can prepare the strawberry compote and lemon glaze ahead of time for easier assembly.