Lemony Lemon Cake with Strawberries and Ice Cream
Brighten up your dessert table with this irresistible Lemony Lemon Cake with Strawberries and Ice Cream—a sweet and tangy masterpiece that’s perfect for any occasion. This moist, buttery cake is infused with fresh lemon juice and zest, delivering a vibrant citrus flavor in every bite. Topped with a simple dusting of powdered sugar and served alongside juicy sliced strawberries and velvety vanilla ice cream, this dessert strikes the perfect balance between zesty, sweet, and creamy. Ideal for summer gatherings or an elegant dinner party finale, this easy-to-make cake comes together in just an hour and will delight your guests with its fresh, homemade flavors. Whether you're a lemon lover or just seeking a show-stopping treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 units large eggs
- 1 teaspoons vanilla extract
- 1 tablespoons lemon zest
- 0.5 cups lemon juice (freshly squeezed)
- 0.5 cups whole milk
- 1.5 cups strawberries (fresh, hulled and sliced)
- 2 tablespoons powdered sugar (for dusting)
- 4 scoops vanilla ice cream (for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Reduce the mixer speed to low and alternate adding the dry ingredients in three additions and the lemon juice and milk in two additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, slice the strawberries and set them aside.
Once the cake is completely cooled, dust the top with powdered sugar.
Slice the cake into wedges and serve with fresh strawberries on top and a scoop of vanilla ice cream on the side.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 49.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
