This easy my strawberry lemonade cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
My Strawberry Lemonade Cake
This easy my strawberry lemonade cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- cups sugar
- /4 cups flour
- tbsp baking powder
- tsp salt
- tbsps butter softened
- /2 cup milk room temp
- tbsp vanilla
- large eggs
- oz package strawberry gelatin
- cup puréed strawberries measure strawberries before you purée them
- Zest from one lemon
- I added 2 drops magenta coloring
- Ingredients for glaze
- /2 cups powdered sugar
- Juice from two lemons
- drops yellow food color
- Preheat oven 350
- Grease cake pan of your choice
- In mixing bowl whisk together sugar flour, gelatin, baking powder and salt.
- Add butter and beat with mixer on low speed until mixture looks sandy.
- Combine the milk and vanilla and add all at once. Mix at low speed for 30 sec. then increase speed to medium and beat for 30 sec.
- Scrape the bottom and sides of the mixing bowl. With mixer running at low speed add 1 egg at a time mixing 30 sec. after each egg.
- Scrape bowl and beat at medium high speed for 30 sec.
- Fold in strawberry purée and zest of one lemon.
- Transfer batter to pan of choice.
- Bake 35-40 minutes or until toothpick inserted into cake comes out clean. Remove from oven allow to cool for 5 minutes. Turn onto wire rack and allow to cool completely. Don’t remove pan until completely cool
- Glaze:
- Mix powdered sugar juice from 2 lemons and food color. Whisk together completely. Microwave 10 seconds. Drizzle over cake. Garnish with fresh strawberries.
- I hope you all enjoy this cake.
- Credit: Felicia Marie
Tips for the Best My Strawberry Lemonade Cake
- Pre-heat & Prep: Always gather all ingredients before cooking my strawberry lemonade cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.