Velvet Lemon Cream Cake with Strawberry Swirl

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If you’re looking for a dessert that’s not only a showstopper but also melts in your mouth, this Velvet Lemon Cream Cake with Strawberry Swirl is perfect. With layers of moist lemon cake, a creamy frosting swirled with strawberry, and vibrant decorations, it’s a dream come true for any special occasion. Let’s dive into the details so you can create this masterpiece at home.

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Ingredients

For the Cake:

• 2 ¾ cups all-purpose flour – This forms the base of the cake, creating structure and stability. Sift it for an airy texture.
• 1 tbsp baking powder – Helps the cake rise beautifully and gives it that fluffy texture.
• ½ tsp baking soda – Balances the acidity of the lemon juice for an even crumb.
• ¼ tsp salt – Enhances the flavors.
• 1 cup unsalted butter, softened – Adds richness and moisture to the cake. Leave it at room temperature for easy mixing.
• 2 cups granulated sugar – Sweetens the cake and helps lock in moisture.
• 4 large eggs – Provides structure and richness. Use them at room temperature for better blending.
• 1 tsp vanilla extract – A hint of warmth and depth to complement the lemon.
• 1 tbsp lemon zest – Intensifies the citrus flavor. Use fresh lemons for the best aroma.
• ½ cup fresh lemon juice – Adds a tangy brightness.
• 1 cup buttermilk – Ensures the cake is tender and soft. Substitute with milk + 1 tbsp vinegar if needed.

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For the Frosting and Toppings:

• 1 ½ cups unsalted butter, softened – Makes the frosting smooth and creamy.
• 4 cups powdered sugar – Sweetens the frosting and adds stability. Sift it to avoid lumps.
• 3 tbsp heavy cream – Creates a silky texture.
• 2 tsp lemon extract – Infuses the frosting with citrus flavor.
• ½ cup strawberry puree – For that gorgeous swirl effect. Cook down fresh strawberries with a bit of sugar if you don’t have ready-made puree.
• Fresh strawberries and lemon slices – For decoration. Add visual appeal and fresh flavors.
• Red and yellow food coloring (optional) – Enhances the swirled effect in the frosting and decorations.

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How to Make Velvet Lemon Cream Cake with Strawberry Swirl

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line them with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract, lemon zest, and fresh lemon juice.
5. Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix!

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Step 2: Bake the Cake Layers

1. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 3: Make the Lemon Cream Frosting

1. Beat the butter on high speed until creamy. Gradually add the powdered sugar, one cup at a time.
2. Add the heavy cream and lemon extract. Beat on high for 3–4 minutes until fluffy. Adjust the consistency with more cream or powdered sugar as needed.
3. Divide the frosting into two bowls. Add strawberry puree to one bowl and mix to create a pink strawberry frosting. Add food coloring if desired.

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Step 4: Assemble and Decorate

1. Level the cake layers if necessary, then stack them with a layer of lemon frosting between each.
2. Apply a thin crumb coat of frosting and chill for 15 minutes.
3. Frost the cake with alternating swirls of lemon and strawberry frosting using a piping bag.
4. Drizzle with strawberry puree and top with fresh strawberries, lemon slices, and decorative swirls.

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Storing Information

This cake can be stored in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving to enjoy its full flavors. For longer storage, wrap slices tightly and freeze for up to 2 months.

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Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.

What’s the best way to create the frosting swirls?

Use two separate piping bags for the lemon and strawberry frosting. Place them side by side in a larger piping bag for a two-tone effect.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

How do I make the strawberry puree?

Simmer fresh strawberries with a bit of sugar on low heat until soft, then blend and strain to remove seeds. Let it cool completely before using.

Can I use a different fruit instead of strawberries?

Absolutely! Raspberries or blueberries make great alternatives and pair well with lemon.

How do I prevent my cake layers from sticking to the pan?

Grease the pans thoroughly and line the bottoms with parchment paper. This ensures the cakes release easily after baking.

Is this recipe gluten-free?

No, but you can substitute the all-purpose flour with a gluten-free baking mix. Ensure the mix includes xanthan gum for proper structure.

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I hope you enjoyed creating this vibrant and delicious Velvet Lemon Cream Cake with Strawberry Swirl! It’s truly a dessert that impresses both in flavor and appearance. Don’t forget to share this recipe with your friends on Facebook using the share buttons below or save it on Pinterest for later. Happy baking!

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