Velvet Lemon Cream Cake with Strawberry Swirl
A delightful dessert that combines the tartness of fresh lemons with the sweetness of strawberries, enveloped in a cloud-like cream, perfect for any occasion.
Servings: 12 slices
Calories: 320kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour The foundation of the cake, providing structure and tenderness.
- 1.5 cups granulated sugar Sweetness that balances the tartness of the lemon.
- 1 tablespoon baking powder The leavening agent that gives the cake its fluffy texture.
- 0.5 teaspoon salt Enhances the sweetness and balances flavors.
- 1 cup unsalted butter, softened Adds richness and moisture to the cake.
- 4 large eggs Provides structure and stability.
- 1 cup whole milk Ensures a moist and tender crumb.
- Zest of 2 lemons Infuses the cake with a bright, refreshing citrus flavor.
- 2 tablespoons lemon juice Enhances the lemon flavor.
- 1 teaspoon vanilla extract Adds depth and warmth to the sweetness.
- 1 cup fresh strawberries, chopped For the delightful strawberry swirl.
- 2 tablespoons granulated sugar (for strawberry swirl) Sweetens the strawberry puree.
- 2 tablespoons lemon juice (for strawberry swirl) Brightens the strawberry flavor.
- 2 cups heavy cream For the luscious whipped cream filling.
- 0.5 cup powdered sugar Sweetens the whipped cream for frosting.
- 1 teaspoon vanilla extract (for cream filling) Adds a lovely aroma to the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
- In a separate bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.
- In a blender, puree the chopped strawberries with sugar and lemon juice until smooth.
- Pour half of the cake batter into each prepared pan, spoon the strawberry puree over the batter, and gently swirl with a knife.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
Whipping and Assembling
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Place one cake layer on a serving plate, spread a layer of whipped cream on top, place the second layer on top and cover the entire cake with remaining whipped cream.
Decoration
- Decorate the cake with additional lemon zest, strawberry slices, or edible flowers as desired.
Notes
For best results, use room temperature ingredients. You can infuse whipped cream with raspberry or mint extract or add lemon curd for extra flavor.