Description

This Strawberry Lemon Drip Cake combines soft strawberry sponge layers with fresh lemon zest and juice for a bright, refreshing flavor. Finished with creamy lemon buttercream and a glossy lemon drip, this cake feels light, fruity, and perfect for spring gatherings, birthdays, and special celebrations.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup fresh strawberry puree, strained
1 cup unsalted butter for frosting
3 1/2 cups powdered sugar
2 tablespoons fresh lemon juice for frosting
1 teaspoon lemon zest for frosting
2 to 3 tablespoons heavy cream
1 cup powdered sugar for lemon drip
2 to 3 tablespoons fresh lemon juice for drip
Fresh strawberries and lemon slices for decoration

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Instructions

Preheat oven to 350 degrees F and grease two 8 inch round cake pans.
Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Combine strawberry puree with milk.
Add dry ingredients alternately with the milk mixture and mix gently.
Divide batter into pans and bake for 25 to 30 minutes.
Cool completely before frosting.
Beat butter for frosting, add powdered sugar, lemon juice, zest, and cream until smooth.
Layer and frost the cake evenly.
Mix powdered sugar and lemon juice to create drip and spoon around edges.
Decorate with fresh strawberries and lemon slices before serving.

Notes

Use fresh lemons for the brightest flavor. Strain the strawberry puree for a smooth texture. Chill the cake before adding the lemon drip to control the flow. Store covered in the refrigerator for up to 3 days and bring to room temperature before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg