Mix up your dessert favorites with something a little more refreshing: Lemon-Strawberry Cakes. These cakes pair that zesty tang of lemons and the sweet, juicy goodness of strawberries so neatly together I want to make them for breakfast, eat them as a snack and have them as dessert all in one day. At Yumy24. At eDiets. com, you’ll find 30-day weight loss diet plans designed to give you great tasting recipes that help enhance your metabolism as well as a list of the worst foods EVER! In short, these lemon-strawberry cakes taste as good as they look. Continue to recipe How to make this great flavor combo
Lemon Strawberry Cakes You Will Love
A lemon-strawberry cake hits the sweet and sour spot in a delightful way that will appeal to any foodie who loves eating with season or fruit of any kind. They are perfectly light and fluffy, full of citrus flavor with the strawberries that add just a touch of sweetness and some pretty color. In addition to being quick and simple, emulsions are also extremely easy for recipe development. Whether you are making them for a family brunch, a summer picnic or you just enjoy baking you will be amazed by these cakes!
Lemon-Strawberry Cakes Ingredients
A very simple ingredient list to be made with these beauties wastewater cakes A lot of them are even pantry staples; you very well may not have to leave your house!
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
1/ 2 cup (+/-) unsalted butter, melted
1/2 cup Greek yogurt (i used for extra moisture; can leave out)
1 tablespoon (about 1 large lemon) lemon zest
1 ½ teaspoons lemon juice from fresh lemon
-Stick to 1c of fresh berries chopped
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting (optional)
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 350 degrees. OR : If you want individual cakes, grease muffin tin or line with cupcake liners. The recipe will make just fine for muffins or mini cakes!
Mix Dry Ingredients
In a mixing bowl, sift the flour with baking powder, baking soda and salt. This will help create more of an even dome to the top of the cake, and give it that nice “fluffy” texture.
Prepare Wet Ingredients
Whisk Lemon-Strawberry Cakes the sugar, eggs and melted butter together in a large bowl until smooth. Stir in the Greek yogurt, lemon zest, lemon juice and vanilla extract. The yogurt makes your cakes super softwhile the lemon zest and juice add a bright and tangy scent.
Mix Wet and Dry Ingredients
Slowly incorporate the dry ingredients into the wet mixture, stirring just until incorporated. Do not overmix or else the cakes will be dense.
Fold in the Strawberries
Fold in chopped strawberries, being careful that they do not get crushed. Delicious strawberry bursts of sweetness and juicy flavor in every bite.
Fill the Muffin Tin
Evenly divide the batter among the compartments of your prepared muffin tin, filling each one about 3/4 full. ∎ This provides with plenty of space to allow the cakes to beautifully rise during baking.
Bake the Cakes
18-22 minutes or until a toothpick inserted in the center comes out clean. The cakes will be golden and should feel set. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Optional Garnish
Let the cakes cool and then if you like to, dust them with powdered sugar as a pretty little finish or drizzle them with a quick lemon glaze for an added pop! Just stir together 1/2 cup powdered sugar and a little lemon juice(start with 1 tablespoon, adding more to thin as needed) until smooth, then drizzle on top.
Secrets of Making Lemon-Strawberry Cakes
Fresh is Best:Fresh lemon juice and zest will always outshine bottled lemon juice in a dessert like this which relies on bold citrus flavors. Not to mention fresh strawberries are the definition of summertime sweet.
Don’t Overmix: Mixing too much can cause your cakes to be dense Only mix until the ingredients are combined (do not OVER MIX) <– it will stay so light and fluffy!
Slice Strawberries Uniformly:The end result should be in as equally-sized bites of strawberriesas possible. This will also keep them from sinking in to the bottom of the cakes.
Nutritional Content of Lemon-Strawberry Cake
Sure these cakes are a treat, but they do also have some suprising nutritional value. Fresh strawberries are full of antioxidants, vitamin C and fiber making the perfect addition to your diet by boosting your immune system (via those antioxidants) and aiding in digestion through that bowel-friendly fiber. Lemons are high in vitamin C and are reputed to have detoxifying qualities so I tell myself that these cakes are practically healthy!
As an added bonus, Greek yogurt used in the batter offers some protein and probiotics to help aid digestion while keeping that creamy texture without any additional fat.
Variations to Try
If there is one thing that I love about baking, it is creating flavors. A Few Variations(Some you can try if you are in the mood)
Blueberry-Lemon Cakes: Replace Lemon-Strawberry Cakes with fresh or frozen blueberries to experience an alternate burst of fruity zest.
Strawberry-Banana Cakes: Mix in a little mashed banana (so the batter measures 1 cup) to take this childhood favorite combo over the top. Bananas add in some moisture and gentle natural sweetnessfor those of us with a sweet tooth.
Lemon-Poppy Seed Cakes:Stir in 1 tablespoon of poppy seeds to the batter, delicious with lots of coarse-grated lemon zest and a scattering or two on top for contrast.
Vegan Lemon-Strawberry Cakes:To make vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water per egg) and use a plant-based yogurt like almond or coconut yogurt. Coconut oil instead of butter
Serving Suggestions
Lemon-Strawberry Cake Lemon-Strawberry Cake —One cake for nine choices:
For Breakfast:What I like particularly is having one or two with some Greek yogurt or on the side of some scrambled eggs for a sweet healthy breakfast.
Expanding on Dessert (tremendous with a scoop of vanilla ice cream or a drizzle of home made strawberry sauce)
Tea Time Snack- Serve this with a cup of tea or coffee as an accompaniment on the table when you want to munch something light in afternoon.
Storage and Freezing
Leftovers (unlikely) in an airtight container at room temperature up to 3 days. You can keep them in the refrigerator to last for 3-5 days. These cakes freeze well, too! Mummy Wraps Freeze them in a zip-top bag for up to 3 months. Just take the cakes out of the freezer, let them defrost to room temperature or warm up in a microwavewhich is quite quick.
Final Thoughts
So when your sweet tooth starts nagging again, satisfy the craving with these moist and satisfying lemon-strawberry cakes. They are a light and jazzy side note to fresh, juicy strawberries that work wonderfully well for breakfast or dessert (or anytime in between.) Simple, delicious and made out of ingredientsthat you can always have in your home, these cakes are sure going to be loved by everyone at home and they come with so much customization that I feel you will jump right in again into making them.
