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Easy Strawberry Lemonade Layer Cake

A moist slice of strawberry lemonade cake with three layers of yellow cake, pink filling, and dripping pink glaze.
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Make this bright, moist strawberry lemonade cake featuring fresh berry flavor and tart lemon zest, perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh strawberry puree
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemonade, strained
  • For the Lemon Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemonade
  • For the Strawberry Buttercream: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1/4 cup strawberry puree, 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the buttermilk, strawberry puree, lemon zest, and strained lemonade.
  6. Alternate adding the dry ingredients and the wet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Lemon Glaze: Whisk the powdered sugar and lemonade until smooth. Drizzle over the cooled cake layers if using as a simple topping.
  11. Prepare the Strawberry Buttercream: Beat the butter until creamy. Gradually add the powdered sugar. Mix in the strawberry puree and lemon juice until the frosting is smooth and spreadable.
  12. Once the cakes are fully cool, frost and stack the layers with the strawberry buttercream.

Notes

  • For a stronger strawberry flavor, fold 1/2 cup of finely diced fresh strawberries into the batter just before pouring into pans.
  • Use fresh lemon zest for the best bright citrus flavor in this homemade lemonade cake recipe.
  • Chill the buttercream for 15 minutes if it becomes too soft while frosting.

Nutrition

Find it online: https://pureplatepath.com/strawberry-lemonade-cake-recipe/