Ingredients
Scale
Here’s what you’ll need to whisk up this delightful treat. Remember, substitutions are your friends, especially when the pantry is looking a little bare. Let’s keep it simple and sweet.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry jam
If you’re out of fresh strawberries, frozen ones work just as well. And if you want to add a little twist, swap out the lemon zest for lime. It’s all about making it yours!
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan. This step always reminds me of buttering up the old pans with my mom, a simple task with a profound impact on the cake’s outcome.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Mix until well combined.
- Add the softened butter, eggs, milk, lemon juice, and lemon zest to the dry ingredients. Use an electric mixer on medium speed until the batter is smooth and creamy. It should remind you of those easy, breezy days when things just come together.
- Fold in the diced strawberries gently. This part always feels like adding little gems into the batter, each piece promising a burst of flavor.
- Pour half of the batter into the prepared pan. Spoon the strawberry jam over the batter and swirl it gently to create a marbled effect.
- Add the remaining batter over the top and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The smell will make you feel like you’re living in a strawberry field.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Strawberry Lemonade Cake, recipe, cooking, food