Velvet Lemon Cream Cake with Strawberry Swirl
A delightful dessert combining zesty lemon and sweet strawberry flavors in a rich, velvety cake that is visually stunning and perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
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.
Notes
Ensure your ingredients are at room temperature for a smoother batter. Use fresh strawberries for the best flavor.