Strawberry Lemonade Cake Recipe
Fluffy, light zesty sponge layers filled with whipped cream and fresh strawberries make this Strawberry Lemonade Cake an absolute delight.
Servings: 16 slices
Calories: 560kcal
Ingredients
Lemon sponge
- 330 g unsalted butter
- 330 g caster sugar
- 6 large eggs
- 5 unwaxed lemons zested
- 500 g self-raising flour
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 100 g sour cream
- 60 ml lemon juice
Strawberry whipped cream
- 300 ml double cream (heavy cream)
- 500 g fresh strawberries hulled
Lemon glaze
- 400 g powdered icing sugar
- 60 ml lemon juice
Instructions
Lemon sponge
- Preheat your oven to 180°C (350°F). Grease x3 20cm (8-inch) springform/cake tins and line the bases with parchment paper;
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest until pale and fluffy, about 5 minutes.
- Whilst continuously beating, add the eggs one at a time, stopping halfway to scrape the sides of the bowl. Beat until eggs are well mixed in and then stir through the
- Fold through the flour, baking powder and salt until just combined. Then fold through the sourcream and lemon juice until just combined.
- Pour batter into your three prepared cake pans, weighing each one to get even distribution of batter. Level batter with an offset spatula.
- Bake in the oven for 25 minutes or until golden brown on top and the centre is firm to touch and springs back when pressed. Remove from the oven and leave to cool in the tin for ten minutes before removing and allowing to cool completey on the wire rack. If the cakes are domed then using a serrated knife, slice off the tops to level the cakes.
Strawberry whipped cream
- Chop half the strawberries quite finely and set them aside. In a medium bowl, whip the cream until soft peaks form. Add the diced strawberries and fold through. Slice the other half of the strawberries into rounds.
To assemble
- Add a dollop of cream on your cake stand and then place one layer of your sponge cake. Spoon half the strawberry whipped cream onto the sponge layer and level out with an offset spatula. Then press layer half of the sliced strawberries.
- Add another sponge layer and spoon the remaining cream onto this second layer, again levelling out with an offset spatula. Add the remaining sliced strawberries on top of the cream. Place the final sponge layer on top.
Lemon glaze
- In a medium bowl, sieve the icing sugar and whisk in 3 tablespoons of lemon juice until smooth. Pour the lemon glaze over the top of the cake allowing the glaze to just go over the edges. Allow the glaze to set for ten minutes. Decorate with fresh flowers, more sliced strawberries or sliced lemons.
Notes
The glaze needs to be runny but thick so that in can pool ontop of the sponge and not drip off down the sides. If too liquidy then add a ¼ cup of icing sugar at a time until thickened. On the other hand, if too thick then add a teaspoon of juice at a time until the glaze has loosened to the right consistency.
Nutrition
Calories: 560kcal | Carbohydrates: 75g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 201mg | Potassium: 185mg | Fiber: 2g | Sugar: 48g | Vitamin A: 931IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 1mg