Name: Strawberry Lemonade Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: For Lemonade Cake:; Cooking spray; 4 large eggs; 1½ cups granulated sugar; 1 cup olive oil; 1 tsp vanilla extract; ½ cup lemon juice; 1 tbsp lemon zest; 1 cup whole milk; 2¼ cups all-purpose flour; 1 tsp baking powder; 1 tsp Baking Soda; 1 tsp kosher salt; For Strawberry Jam Icing:; 2 cups heavy whipping cream; ½ cup strawberry jam; 2 cups strawberry

How To Make Strawberry Lemonade Cake

Decorated with pink jam icing, this layered lemonade cake has the perfect mix of sweet and tart hints from strawberries and lemon for a fluffy treat.

Preparation: 30 minutes

Cooking: 25 minutes

Total: 55 minutes

Serves:

Ingredients

For Lemonade Cake:

Cooking spray
4large eggs,at room temperature
1½cupsgranulated sugar
1cupolive oil
1tspvanilla extract
½cuplemon juice,about 2 lemons freshly squeezed
1tbsplemon zest
1cupwhole milk
2¼cupsall-purpose flour
1tspbaking powder
1tspbaking soda
1tspkosher salt

For Strawberry Jam Icing:

2cupsheavy whipping cream
½cupstrawberry jam
2cupsstrawberry,sliced

Instructions

Preheat oven to 350 degrees F.

Lemonade Cake:

Grease 3 8-inch tins with cooking spray, then sprinkle with flour to cover all sides, shaking off any excess.
Cut out 3 rounds of parchment paper to fit in the bottom of each tin.
In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat until it has tripled in volume and is thick and pale yellow in color.
Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.
Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate into the liquid batter until just combined. Be careful not to over-mix.
Evenly divide the batter into the baking tins.
Bake for 20 to 25 minutes, until cakes are lightly golden and fork comes out clean from the center.
Allow cakes to cool into the pan for 10 minutes before transferring to a baking rack to cool completely.

Strawberry Jam Icing:

Using a hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.
Keep in the fridge until ready to use.
To assemble, start with a bottom layer of cake. Cover top with a generous amount of icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.
Finish the cake by icing the top and sides with icing, and garnishing the top with remaining strawberries.
Store in the fridge until ready to serve. Enjoy!