Description
Indulge in the delightful flavors of summer with this Strawberry Lemonade Cake. A moist strawberry-infused cake topped with a zesty lemon frosting, this dessert is a perfect balance of sweet and tangy.
Ingredients
Units
Scale
Cake:
- 1/2 cup canola oil
- 2 cups granulated sugar
- 2 1/2 cups fresh strawberry puree (1lb strawberries)
- 4 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- red food coloring (optional)
Frosting:
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1/4 cup heavy cream
- juice and zest of 1 lemon
- yellow food coloring (optional)
Instructions
- Preheat the oven: Preheat the oven to 350 degrees and lightly grease a 9×13″ baking dish.
- Mix wet ingredients: In a large bowl, whisk together oil and sugar. Add strawberry puree, eggs, and vanilla. Mix until combined.
- Add dry ingredients: Incorporate flour, baking powder, and salt. Stir until just moistened. Spread batter in the cake pan.
- Bake: Bake for 40-45 minutes until a toothpick comes out clean. Cool before frosting.
- Prepare frosting: Beat butter until smooth. Add powdered sugar, cream, lemon zest, and juice. Beat until smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
