Velvet Lemon Cream Cake with Strawberry Swirl
Velvet Lemon Cream Cake with Strawberry Swirl is a delightful and sumptuous dessert that tantalizes your taste buds with a perfect balance of zesty lemon and sweet strawberries. This cake is not only visually stunning with its vibrant colors but also offers a rich and velvety texture that melts in your mouth. Perfect for any occasion, this recipe transforms simple ingredients into a masterpiece, making it a worthy addition to your baking repertoire. With step-by-step directions, even novice bakers will feel accomplished as they bring this exquisite cake to life in their kitchens.
Why You’ll Love This Recipe
This Velvet Lemon Cream Cake offers numerous benefits that make it an ideal choice for family gatherings, parties, or just a delightful treat at home. Firstly, it requires easy prep, allowing you to whip up a fancy dessert without spending hours in the kitchen. Its family-friendly nature means it caters to all ages, appealing to both kids and adults alike with its mouthwatering flavors. Whether you’re looking for a quick baking project or want to impress guests, this cake hits the mark with its lovely presentation and scrumptious taste. Additionally, the minimal ingredients list makes it simple and approachable, ensuring that baking at home is an enjoyable experience.
Ingredients for Velvet Lemon Cream Cake with Strawberry Swirl
- 2 cups all-purpose flour: Light and airy, it forms the base of this soft cake.
- 1 1/2 cups granulated sugar: Sweetness is key, providing balance to the tartness of the lemon and strawberries.
- 1 tablespoon baking powder: Helps the cake rise beautifully, giving it that fluffy texture.
- 1/2 teaspoon salt: Enhances the flavors without overwhelming them.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 4 large eggs: Integral for structure and also contributes to the cakey texture.
- 1 cup whole milk: Keeps the batter creamy and helps create a tender crumb.
- Zest of 2 lemons: Provides a fresh, aromatic zing throughout the cake.
- 2 tablespoons lemon juice: Brightens up the flavors, making every bite refreshing.
- 1 teaspoon vanilla extract: Adds depth and warmth to the flavor profile.
- 1 cup fresh strawberries, chopped: Offers a burst of natural sweetness and a beautiful swirl.
- 2 tablespoons granulated sugar (for strawberries): Enhances the strawberry flavor while creating a lovely swirl effect.
- 2 cups heavy cream: Essential for the fluffy whipped topping.
- 1/2 cup powdered sugar: Sweetens the cream for the perfect frosting.
- 1 teaspoon vanilla extract (for whipped cream): Complements the creaminess and adds flavor.
Step-by-Step Directions for Velvet Lemon Cream Cake with Strawberry Swirl
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. This creates a light, airy mixture that will yield a tender cake.
In another bowl, cream the softened unsalted butter until it’s smooth and creamy. Add the eggs one at a time, ensuring to mix well after each addition for a fluffy texture.
Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Finally, mix in the lemon zest, lemon juice, and vanilla extract for a beautifully aromatic batter.
In a blender, blend the chopped strawberries with the additional granulated sugar and a splash of lemon juice until smooth. This vibrant puree will form the stunning strawberry swirl in the cake.
Pour half of the cake batter into one prepared cake pan, then add the other half to the second pan. Spoon the strawberry puree over the batter in each pan, gently swirling it with a knife to create a marbled effect.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the whipped cream topping, in a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Once the cakes are fully cooled, place one layer on a serving plate and spread a generous layer of whipped cream on top. Carefully place the second cake layer on top.
Frost the entire cake with the remaining whipped cream and finish with decorative touches like lemon zest, strawberry slices, and edible flowers for a breathtaking presentation.
Tips & Tricks
To ensure your Velvet Lemon Cream Cake turns out perfectly, consider the following tips. Use room temperature ingredients (butter, eggs, and milk) to create a smoother batter that incorporates air effectively. For a more intense lemon flavor, increase the lemon zest; however, be cautious, as too much can overpower the cake. Make sure not to overmix when combining wet and dry ingredients to keep the cake light and fluffy. For your strawberry puree, fresh, ripe strawberries yield the best flavor; however, frozen strawberries can also work if thawed and drained. Lastly, chill your mixing bowl before whipping the cream for the fluffiest results!
Serving Suggestions & Pairings
This gorgeous Velvet Lemon Cream Cake pairs wonderfully with a variety of accompaniments. Serve it alongside a scoop of vanilla ice cream or a dollop of lemon curd for an extra citrusy kick. Fresh mint leaves can add a beautiful contrast in flavor and enhance the cake’s presentation when garnished on the plate. Consider serving with a refreshing lemonade or herbal iced tea that complements the cake’s brightness. For an added twist, sprinkle some crushed pistachios or almonds on top for a delightful crunch and enhanced flavor.
Nutritional Information
While indulgent, this Velvet Lemon Cream Cake is a delightful treat. Each slice is approximately 350 calories, primarily from the butter and heavy cream, offering a rich and satisfying dessert experience. This recipe provides balanced portions for a delightful taste of sweetness and citrus without overindulgence. It’s perfect for celebrating special occasions or enjoying a casual family dessert, simply in moderation.
Storing Tips & Variations for Velvet Lemon Cream Cake
To store your Velvet Lemon Cream Cake, keep any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the cake layers individually wrapped in plastic wrap and then in aluminum foil, which should serve well for up to 1 month. When you want to serve, just thaw and frost with freshly whipped cream. If you’re looking for variations, swap out the strawberries for raspberries or blueberries for a different fruit flavor, or add a layer of lemon curd between the cake layers for an extra zesty surprise.
Conclusion for Velvet Lemon Cream Cake with Strawberry Swirl
There’s no better time than now to dive into the delightful adventure of baking this Velvet Lemon Cream Cake with Strawberry Swirl. With its light, airy texture and bright flavors, this dessert is sure to impress family and friends. Whether it’s a special occasion or simply a Sunday afternoon treat, this cake promises happiness in every slice. So roll up your sleeves, gather your ingredients, and inspire your loved ones with this beautiful cake that’s as rewarding to make as it is to enjoy.
FAQs
Q1: Can I use a different type of flour for this cake?
A1: Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but ensure you measure correctly.
Q2: How do I know when my cake is done baking?
A2: The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Q3: Can I make this cake ahead of time?
A3: Absolutely! You can bake the cake layers a day in advance. Just store them properly before frosting.
Q4: What’s the best way to store leftovers?
A4: Keep any leftover cake in an airtight container in the fridge, and it should stay fresh for up to three days.
Q5: Can I make this recipe gluten-free?
A5: Yes, substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking to maintain texture.
Velvet Lemon Cream Cake with Strawberry Swirl
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Forms the base of this soft cake.
- 1.5 cups granulated sugar Provides balance to the tartness.
- 1 tablespoon baking powder Helps the cake rise beautifully.
- 0.5 teaspoon salt Enhances flavors.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 4 large eggs Integral for structure.
- 1 cup whole milk Keeps the batter creamy.
- Zest of 2 lemons Provides aromatic zing.
- 2 tablespoons lemon juice Brightens up the flavors.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1 cup fresh strawberries, chopped Offers a burst of sweetness.
- 2 tablespoons granulated sugar (for strawberries) Enhances strawberry flavor.
Whipped Cream Topping
- 2 cups heavy cream Essential for fluffy whipped topping.
- 0.5 cup powdered sugar Sweetens the cream.
- 1 teaspoon vanilla extract (for whipped cream) Adds flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, cream the softened unsalted butter until smooth. Add the eggs one at a time, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the whole milk. Mix in the lemon zest, lemon juice, and vanilla extract.
- Blend the chopped strawberries with the additional granulated sugar and a splash of lemon juice until smooth to make a vibrant puree.
Baking
- Pour half of the cake batter into one prepared pan, then add the other half to the second pan.
- Spoon the strawberry puree over the batter in each pan, gently swirling it to create a marbled effect.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Whipped Cream Topping
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
- Once the cakes are cooled, place one layer on a serving plate and spread a layer of whipped cream on top. Place the second layer on top.
- Frost the entire cake with the remaining whipped cream and add decorative touches like lemon zest and strawberry slices.