Velvet Lemon Cream Cake with Strawberry Swirl
A vibrant dessert combining the zesty freshness of lemon with the sweetness of strawberries, featuring layers of whipped cream that complement the tender cake beautifully.
Servings: 8 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Lightly milled for a velvety texture.
- 1.5 cups granulated sugar Sweetness that enhances the cake's flavors.
- 1 tablespoon baking powder For that perfect rise.
- 0.5 teaspoon salt Balances the sweetness.
- 1 cup unsalted butter (softened) Rich and creamy for a moist cake.
- 4 large eggs Adds richness and structural integrity.
- 1 cup whole milk Gives a tender crumb.
- Zest of 2 lemons lemon zest Brings a bright, citrusy flavor.
- 2 tablespoons lemon juice Adds acidity for balance.
- 1 teaspoon vanilla extract A hint of warmth.
Strawberry Swirl Ingredients
- 1 cup fresh strawberries (chopped) Sweet and tangy bursts of fruit.
- 2 tablespoons granulated sugar Enhances the strawberries.
- 1 tablespoon lemon juice Brightens the strawberry flavor.
Whipped Cream Topping Ingredients
- 2 cups heavy cream For a luscious whipped topping.
- 0.5 cup powdered sugar Sweetness for the whipped cream.
- 1 teaspoon vanilla extract To elevate the creamy topping.
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, granulated sugar, baking powder, and salt until evenly blended.
- In a separate bowl, cream the softened butter until smooth. Gradually add the eggs, mixing well after each addition.
- Gradually combine the dry ingredients into the creamed mixture, alternating with the whole milk. Mix in the lemon zest, lemon juice, and vanilla extract.
- In a blender, puree the chopped strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice until smooth.
Baking
- Pour half of the cake batter into one prepared pan and the remaining half into the second. Spoon the strawberry puree over the top of the batter in each pan, swirling gently with a knife.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
Whipping Cream
- In a chilled bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assembly
- Take one cooled cake layer and place it on a serving plate. Spread a generous layer of whipped cream on top and gently place the second cake layer on top.
- Frost the entire cake with the remaining whipped cream. Decorate with lemon zest, strawberry slices, or edible flowers.
Notes
Use locally sourced ingredients for the freshest taste. Chill your mixing bowl and beaters before whipping the cream for best results. Consider layering some strawberry puree between the layers for additional flavor.