Looking for a deliciously simple cake with a fruity twist? This lemon and strawberry jam cake offers the perfect balance of fresh lemon zest and sweet strawberry filling, topped with a creamy frosting that will delight your taste buds. The recipe is easy to follow and results in a moist, tender cake that’s perfect for any occasion.
What You’ll Get
This cake has a soft, buttery texture with a light lemon flavor complemented by a layer of strawberry jam in the middle. The cream cheese frosting adds a rich, tangy finish, making this dessert irresistibly creamy and flavorful.
Recipe Ingredients
- Sugar: Adds sweetness to both the batter and the cake’s exterior.
- Butter: Unsalted, softened butter is perfect for creating a rich, tender crumb.
- Vegetable Oil: Adds moisture and keeps the cake soft and light.
- Eggs: Use large eggs at room temperature for a smooth emulsion.
- Lemon Juice: Fresh lemon juice is key to achieving that zesty flavor.
- Flour: Use plain flour for structure. Sift it with baking powder for a lighter cake.
- Baking Powder: Ensures a perfect rise and fluffy texture.
- Milk: Adds moisture and richness to the batter.
- Vanilla Extract: Adds depth of flavor.
- Strawberry Jam or Jelly: The jam serves as the filling, providing a burst of fruity sweetness in every bite.
- Cream Cheese Frosting: A blend of cream cheese, butter, and powdered sugar for a smooth, tangy finish.
Optional: Add a Final Touch
For extra lemon flavor, you can drizzle a simple lemon glaze (a mix of lemon juice and powdered sugar) over the frosting or garnish with fresh strawberries for a vibrant, fruity twist.
Storage Notes
This cake is best enjoyed fresh but can be stored in an airtight container for up to two days. The frosting and jam help keep it moist, so it’s a great option for make-ahead desserts.
This lemon and strawberry jam cake is sure to impress with its delightful balance of tart lemon, sweet jam, and creamy frosting!
Lemon and Strawberry Jam Cake
Ingredients
- 200 g granulated Sugar (1 cup)
- 110 g Butter (1/2 cup)
- 2 tbsp Vegetable Oil 30ml
- 2 Eggs
- 2 tbsp Lemon Juice 30ml
- 200 g Flour (1 ⅓ cups) all-purpose
- 1 teasp Baking Powder
- 2 tbsp Milk 100ml (1/3 cup)
- 1 Vanilla Extract
- 1 cup Strawberry Jam/Jelly 150g
- 2 tbsp Extra Flour
For the Frosting
- 75 g Cream Cheese softened, for a creamy texture
- 75 g Butter (⅓ cup) unsalted, softened
- 120 g Powdered Sugar (1 cup), for sweetness and structure
Instructions
Prepare the Ingredients:
- Preheat your oven to 170°C (338°F). Grease and line a 20x20 cm baking pan with parchment paper.
- In a small bowl, combine lemon juice and milk, and set aside to curdle slightly. This adds extra moisture and flavor to the cake.
Make the Batter:
- In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon juice.
Add Dry Ingredients:
- In a separate bowl, sift together the plain flour, baking powder, and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture, alternating with the milk mixture, until smooth and lump-free.
Bake the Cake:
- Pour half of the batter into the prepared pan, spreading it evenly.
- Spread the strawberry jam over the first layer of batter, then carefully pour the remaining batter on top, smoothing it out with a spatula.
- Bake for 30-35 minutes or until a cake tester inserted in the center comes out clean.
Make the Cream Cheese Frosting:
- While the cake bakes, prepare the frosting by beating together cream cheese, butter, and powdered sugar until creamy and smooth.
- Once the cake has cooled, generously spread the frosting on top for a delicious finish.
Optional: Add a Final Touch
- For extra lemon flavor, you can drizzle a simple lemon glaze (a mix of lemon juice and powdered sugar) over the frosting or garnish with fresh strawberries for a vibrant, fruity twist.
Notes
- Measuring Cup Size — 240ml
- Baking Pan Size — 20x20 cm (8x8 inches)
