Strawberry Lemonade Cake
Strawberry Lemonade Cake is the perfect summer treat! It features a light, tangy lemon cake with sweet strawberry filling and a vibrant marbled glaze, offering a perfect balance of fresh fruit and citrus flavors in every bite.
Ingredients
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter
- 4 eggs
- 1 cup buttermilk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1-2 drops yellow food coloring (optional)
- 1 cup fresh strawberries, diced
- 1 tablespoon cornstarch
- 3-4 tablespoons milk
- 2 cups powdered sugar
- Pink and orange food coloring
Instructions
- Preheat the oven to 350°F (177°C) and grease two 8-inch cake pans. Beat the butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in lemon juice, zest, vanilla, and lemon extract.
- In a separate bowl, whisk flour, baking powder, salt, and food coloring (if using). Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until smooth.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, combine diced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes). Set aside to cool completely.
- Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust with milk if needed. Divide the glaze into two bowls and tint one pink and the other orange.
- Place one cake layer on a platter and spread the cooled strawberry filling on top. Add the second layer and drizzle the pink and orange glazes over the cake in a marbled pattern. Let the glaze set before serving.