Description
Bright, zesty, and buttery, this Strawberry Lemon Butter Cake is a family favorite. Soft strawberries and fresh lemon zest create a tender, flavorful cake perfect for gatherings, tea time, or a cozy dessert at home.
Ingredients
Scale
- 225g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- Zest of 2 lemons
- 250g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk, room temperature
- 200g fresh strawberries, hulled and chopped
- 50g powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch cake pan.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then vanilla and lemon zest.
- Sift flour, baking powder, and salt. Add half to butter mixture, then half of milk. Repeat.
- Fold in strawberries gently.
- Pour batter into pan and smooth top.
- Bake 40–45 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack and dust with powdered sugar.
Notes
Use room-temperature ingredients for best texture. Toss strawberries in flour before folding to prevent sinking. Freeze leftover cake for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 90
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 85