Are you craving a cake that's as bright and cheerful as a summer day? Then look no further! This Strawberry Lemon Love Cake, inspired by the delightful Valerie Bertinelli, is the perfect recipe for those seeking a delicious and easy dessert. It's a delightful balance of sweet strawberries and tangy lemon, making it an ideal treat for any occasion, from a casual weeknight gathering to a celebratory weekend brunch. This recipe is a testament to the beauty of simple, homemade cooking, delivering a truly delicious dish without excessive fuss. Get ready to bake up some sunshine!
Ingredients:
This recipe provides all the necessary ingredients for a mouthwatering strawberry lemon love cake. The measurements are precise, ensuring consistent results for both seasoned bakers and kitchen novices.
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (140g) fresh strawberries, hulled and sliced
- Zest of 1 lemon
- ¼ cup (60ml) lemon juice
Instructions:
This step-by-step guide ensures that even beginner bakers can create this delightful cake. Follow these instructions carefully for the best results.
Step 1: Prepare the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures even baking and easy removal of the cake.
Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step prevents lumps in the batter.
Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender cake crumb. Use an electric mixer for best results.
Step 4: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
Step 5: Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
Step 6: Fold in Strawberries and Lemon: Gently fold in the sliced strawberries, lemon zest, and lemon juice. Be careful not to overmix; a few streaks of strawberries are perfectly fine.
Step 7: Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Cool and Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!
Tips and Variations:
This section offers valuable insights and alternative approaches for creating this delightful cake.
- For a more intense lemon flavor: Add the zest of two lemons instead of one.
- Substitute other berries: Raspberries, blueberries, or blackberries can be used instead of strawberries.
- Make it a glaze: A simple lemon glaze can be drizzled over the cooled cake for an extra touch of sweetness and tang.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar by ¼ cup.
Nutritional Information (per serving, approximate):
This section provides estimated nutritional values. Note that these values are approximations and may vary based on specific ingredients used.
- Calories: Approximately 300
- Fat: Approximately 15g
- Protein: Approximately 4g
- Carbohydrates: Approximately 40g
- Sugar: Approximately 25g
This Strawberry Lemon Love Cake is a delightful combination of flavors and textures that is perfect for any occasion. It's a quick dinner idea, a healthy meal addition (in moderation), and a simple yet delicious dish. Give it a try and enjoy the taste of sunshine!