This Lemon Cake is light, fluffy, and bursting with zesty lemon flavor. Topped with a creamy cream cheese frosting and filled with a sweet layer of strawberry jam, it’s an irresistible dessert that’s perfect for any occasion. Follow this easy recipe to bake a delightful cake that combines the tangy taste of lemon with the sweetness of strawberries.
Ingredients
For the Cake:
- Sugar: 200g (1 cup)
- Butter: 110g (1/2 cup), softened
- Vegetable Oil: 30ml (2 tablespoons)
- Eggs: 2
- Lemon Juice: 30ml (2 tablespoons)
- Plain Flour: 200g (1 ⅓ cups)
- Baking Powder: 1 teaspoon
- Milk: 100ml (1/3 cup & 2 tablespoons)
- Vanilla Extract: 1 teaspoon
For the Jam Filling:
- Strawberry Jam or Jelly: 150g (1 cup)
- Plain Flour: 2 tablespoons
For the Frosting:
- Cream Cheese: 75g
- Butter: 75g (⅓ cup), softened
- Powdered Sugar: 120g (1 cup)
Measuring Cup Size:
- 240ml
Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven
Preheat your oven to 170°C (338°F). Grease a 20×20 cm baking pan or line it with parchment paper to prevent sticking. - Cream the Butter, Sugar, and Oil
In a large mixing bowl, beat 110g of softened butter, 200g of sugar, and 30ml of vegetable oil together until light and fluffy. This should take about 3-5 minutes using an electric mixer. - Add Eggs and Flavorings
Add the 2 eggs, one at a time, beating well after each addition. Mix in 30ml of lemon juice and 1 teaspoon of vanilla extract. - Combine Dry Ingredients
Sift together 200g of plain flour and 1 teaspoon of baking powder. Gradually add this mixture to the wet ingredients, alternating with 100ml of milk, mixing until just combined. Be careful not to overmix to maintain a light, airy texture.
Step 2: Add the Jam Filling
- Layer the Cake Batter and Jam
Pour half of the cake batter into the prepared baking pan and spread it evenly with a spatula. - Prepare the Jam Mixture
Mix 150g of strawberry jam or jelly with 2 tablespoons of plain flour. This will help prevent the jam from sinking during baking. Spread the jam mixture evenly over the first layer of cake batter in the pan. - Top with Remaining Batter
Pour the remaining cake batter over the jam layer, spreading it carefully to cover the filling completely.
Step 3: Bake the Cake
- Bake Until Set
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch. - Cool the Cake
Let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 4: Prepare the Cream Cheese Frosting
- Mix the Frosting Ingredients
In a medium bowl, whisk together 75g of cream cheese, 75g of softened butter, and 120g of powdered sugar for 3-4 minutes until smooth and creamy. The frosting should be light and easy to spread.
Step 5: Frost the Cake
- Spread the Frosting
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.
Step 6: Serve
- Cut and Serve
Cut the cake into squares and enjoy this moist, lemony cake with a delicious cream cheese frosting and a layer of sweet strawberry jam.
Tips for Perfect Lemon Cake
- Use Fresh Lemon Juice
Freshly squeezed lemon juice will give your cake a bright, tangy flavor that complements the sweetness of the jam. - Don’t Overmix the Batter
Mix the batter just until the ingredients are combined to prevent the cake from becoming dense. - Ensure the Cake is Fully Cooled
Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
Serving Suggestions
Serve this Lemon Cake chilled or at room temperature. It pairs wonderfully with a cup of tea or coffee and makes a delightful dessert for any occasion.
Nutritional Information
- Servings: 9
- Calories: Approx. 280 per serving
- Protein: 4g
- Carbohydrates: 40g
- Fat: 12g
Enjoy this delicious Lemon Cake with Cream Cheese Frosting and Strawberry Jam, combining a refreshing lemon flavor, creamy frosting, and a sweet, fruity surprise!
