Description
This Strawberry Lemon Cake is a bright‑flavored, beginner‑friendly dessert that balances tangy lemon zest with sweet strawberry chunks. It’s moist, easy to prep, freezer‑friendly, and perfect for snacking or entertaining.
Ingredients
Scale
- 2 cups all‑purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons + ¼ cup lemon juice
- 2 eggs
- ½ cup vegetable oil
- ½ cup Greek yogurt or sour cream
- ½ cup milk or buttermilk
- 1½ cups chopped fresh strawberries
Instructions
- Preheat oven to 350 °F. Prepare a loaf pan or bundt pan.
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine gently and fold in strawberries.
- Pour into pan and bake for 50–60 minutes.
- Cool 15 min in pan, then on rack completely before slicing.
Notes
- Store in fridge up to 5 days or freeze up to 3 months.
- Add protein using protein powder, Greek yogurt, or cottage cheese.
- Make into bars by baking in a square pan and slicing when cooled
- Delicious with whipped cream, fresh berries, or a bit of lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American