Lemon Cake With Strawberries
This Lemon Cake With Strawberries is perfect for your next picnic or brunch. The spongy texture and summer flavors shine in this easy-to-make dessert.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 ¼ cup sugar, divided (1 cup for the cake, ¼ cup for the syrup)
- 2 eggs
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice, divided
- ¼ cup sour cream
- ¼ cup milk
- ½ cup sliced fresh strawberries (or other berry of your choice)
Instructions
- Preheat your oven to 350 degrees.
- Butter and flour a 9-inch cake pan (I used a springform pan to make it easier to remove the cake after baking).
- In a large bowl, mix together the flour, baking soda, and salt, and set aside.
- In a separate bowl, cream the butter and 1 cup of the sugar with a hand mixer until light and fluffy
- Add the eggs one at a time into the butter and sugar mixture, beating well after each one.
- Add the lemon zest, the lemon juice, the sour cream, and the milk, and mix well.
- Slowly add the flour mixture to your wet ingredients and mix well.
- Pour your batter into the cake pan and use a spatula to smooth out the top.
- Place the sliced strawberries in a layer over the top of your cake batter.
- Bake for 35-45 minutes until done. (Test by inserting a toothpick or knife into the center – if it comes out clean you’re good to go!)
- Let the cake cool for 30 minutes before removing it from the cake pan
- While the cake is cooling, make the lemon syrup. Combine the remaining ¼ cup of lemon juice and ¼ cup of sugar in a small saucepan over low heat. Stir the mixture until the sugar is completely dissolved.
- Once the cake has cooled for 30 minutes, remove it from the cake pan and pour the lemon syrup slowly over the top. Allow cake to cook completely.
- Top the cake with more berries and serve.
Tried this recipe?Let me know how it was!