Velvet Lemon Cream Cake with Strawberry Swirl
A delightful dessert that combines the zesty brightness of lemons with the sweet flavor of strawberries, offering a visually stunning presentation and a burst of flavor.
Servings: 12 slices
Calories: 320kcal
Ingredients
Cake Batter
- 2 cups all-purpose flour A key ingredient for creating the cake's soft texture.
- 1.5 cups granulated sugar Adding sweetness and moisture to the cake.
- 1 tablespoon baking powder Essential for helping the cake rise beautifully.
- 0.5 teaspoon salt Enhances the overall flavor of the cake.
- 1 cup unsalted butter, softened Adds richness to the cake and cream frosting.
- 4 large eggs Provides structure and leavening.
- 1 cup whole milk Keeps the cake moist and tender.
- Zest of 2 lemons Infuses the cake with bright citrus flavor.
- 2 tablespoons lemon juice Adds acidity and zing.
- 1 teaspoon vanilla extract Enhances the overall sweetness and flavor profile.
Strawberry Swirl
- 1 cup fresh strawberries, chopped Provides a natural sweetness and pleasant texture.
- 2 tablespoons granulated sugar (for strawberries) Balances the tartness of the strawberries.
Whipped Cream Frosting
- 2 cups heavy cream Forms the luscious whipped cream frosting.
- 0.5 cup powdered sugar Sweetens the whipped cream frosting.
- 1 teaspoon vanilla extract (for whipped cream) Adds depth to the cream flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate mixing bowl, cream the softened butter until smooth. Gradually add the eggs, mixing well after each addition.
- Alternate adding the dry ingredients to the wet mixture with the milk, mixing until just combined. Fold in the lemon zest, lemon juice, and vanilla extract.
Strawberry Preparation
- In a blender, puree the chopped strawberries with the remaining granulated sugar and a squeeze of lemon juice until smooth.
Baking
- Pour half of the lemon cake batter into each prepared cake pan. Spoon the strawberry purée over the batter and swirl gently with a knife.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Frosting and Assembly
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate, spread whipped cream on top, then place the second layer on top.
- Frost the entire cake with the remaining whipped cream and decorate as desired.
Notes
For best results, ensure ingredients are room temperature, avoid overmixing, and chill your bowl before whipping cream. Experiment with toppings like mint or edible flowers.