Ingredients
Scale
- 340 g all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 300 g granulated sugar
- Zest of one large organic lemon
- 180 g butter (room temperature)
- 4 large eggs (room temperature)
- 240 g sour cream (room temperature)
- 60 g vegetable oil (e.g. canola oil)
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 400 g butter (room temperature, for buttercream)
- 660 g powdered sugar
- 2 tbsp freeze dried strawberry powder
- 2 tsp vanilla extract
- 2–3 tbsp whole milk (room temperature)
- Fresh strawberries for garnish
- Lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt.
- In another bowl, cream sugar, lemon zest, and butter until light. Add eggs one at a time, then mix in sour cream, vegetable oil, lemon juice, and vanilla.
- Gradually incorporate dry ingredients into wet mixture until just combined.
- Divide batter between prepared pans and bake for about 22 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with strawberry buttercream made by mixing room temperature butter with powdered sugar and freeze-dried strawberries.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 883
- Sugar: 81g
- Sodium: 581mg
- Fat: 50g
- Saturated Fat: 29g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 106g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 171mg
Keywords: Ensure all ingredients are at room temperature for optimal mixing. For added lemon flavor, adjust the amount of lemon zest or juice. Decorate with fresh strawberries and lemon slices for an eye-catching finish.