Strawberry Lemonade Cake
Introduction
Strawberry Lemonade Cake is a delightful fusion of two summer favorites: the tangy sweetness of lemonade and the juicy freshness of strawberries. This cake is perfect for spring and summer gatherings, offering a light, refreshing taste that’s both elegant and easy to make. Whether you’re hosting a backyard BBQ, a bridal shower, or simply craving something fruity and zesty, this cake is sure to impress. It’s moist, flavorful, and topped with a silky glaze that mimics the taste of classic lemonade.
The History
The concept of combining fruit flavors with cake dates back centuries, but the Strawberry Lemonade Cake as we know it today is a modern twist rooted in American baking traditions. Lemon cakes have been a staple in American households since the 1800s, often made with fresh lemons and buttercream frostings. Strawberries, too, have long been a favorite fruit in desserts. The idea of blending the tartness of lemon with the sweetness of strawberries, much like the beloved beverage, emerged in the late 20th century as bakers experimented with flavor infusions and seasonal ingredients.
Ingredients Breakdown
This cake is made with a balance of sweet and tart flavors. Here’s what you’ll need:
- Flour – Provides the structure of the cake.
- Baking powder – Ensures the cake rises properly.
- Butter – Adds richness and a tender crumb.
- Sugar – Sweetens the cake and helps with texture.
- Eggs – Bind the ingredients and add moisture.
- Milk – Keeps the cake moist and soft.
- Lemon zest and juice – Gives the cake that unmistakable lemonade flavor.
- Strawberries – Adds natural sweetness and vibrant color.
- Pink food coloring (optional) – Enhances the strawberry color.
- Lemonade glaze – A tangy, sweet topping that ties everything together.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and prepare a 9-inch round or loaf pan with parchment paper and non-stick spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
- In a large bowl, cream ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy (about 2–3 minutes).
- Add 2 large eggs, one at a time, mixing well after each addition.
- Mix in 1 teaspoon vanilla extract, the zest of one lemon, and 2 tablespoons fresh lemon juice.
- Add the dry ingredients in three parts, alternating with ½ cup milk, beginning and ending with the dry ingredients.
- Stir in ½ cup mashed strawberries and a few drops of pink food coloring if desired.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before drizzling with lemonade glaze.
- Make the glaze by whisking together 1 cup powdered sugar, 2–3 tablespoons lemon juice, and 1 tablespoon strawberry puree until smooth.
Tips
- To enhance the strawberry flavor, use ripe, sweet strawberries and puree them before folding into the batter.
- For a more intense lemon flavor, add a bit more zest or a splash of lemon extract.
- If the cake browns too quickly in the oven, tent it with aluminum foil.
- Letting the cake cool completely before glazing ensures the glaze doesn’t melt into the cake.
- You can make this cake ahead of time and store it in an airtight container for up to two days.
Variations and Customizations
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-free: Replace butter with vegan butter and milk with almond or oat milk.
- Vegan option: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), vegan butter, and plant-based milk.
- Add-ins: Fold in white chocolate chips, chopped fresh strawberries, or lemon zest for extra texture and flavor.
- Layered version: Bake the batter in two 6-inch round pans for a mini layer cake topped with lemonade glaze and strawberry slices.
Health Considerations and Nutritional Value
While this cake is a treat, it can be enjoyed in moderation as part of a balanced diet. Here’s a breakdown of the nutritional aspects:
- Calories: Approximately 250–300 calories per slice (depending on size and glaze).
- Fat: Mostly from butter; consider using unsweetened applesauce or Greek yogurt for a lower-fat version.
- Sugar: Natural sugars from strawberries plus added sugar; you can reduce sugar by up to 25% without affecting texture too much.
- Protein: Around 3–4 grams per slice from eggs and milk.
- Fiber and vitamins: Strawberries add fiber, vitamin C, and antioxidants. For more fiber, substitute part of the flour with whole wheat flour.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup mashed strawberries
- Optional: A few drops of pink food coloring
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon strawberry puree
Directions
- Preheat oven to 350°F (175°C). Prepare a 9-inch round or loaf pan with parchment paper and non-stick spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, lemon zest, and lemon juice.
- Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients.
- Stir in mashed strawberries and optional food coloring.
- Pour batter into pan and smooth the top.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Cool completely before glazing.
- Whisk powdered sugar, lemon juice, and strawberry puree to make the glaze.
- Drizzle glaze over cooled cake before serving.
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them well before mashing to avoid excess moisture in the batter.
How do I store leftover cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate