For summer days, Strawberry Lemon Cake is the perfect treat. Light sponge layers, creamy yogurt filling, and sweet strawberry jelly come together for a refreshing dessert that’s easy to enjoy anytime.
Ingredients
For the Sponge Cake:
- 6 large eggs
- 6 tablespoons granulated sugar
- 8 tablespoons all-purpose flour
- 10 tablespoons milk
- 10 tablespoons vegetable oil
- 1 teaspoon baking powder
- Zest and juice of 1 lemon
For the Yogurt Cream:
- 1 1/4 cups heavy whipping cream
- 1 3/4 cups plain yogurt
- 1 packet unflavored gelatin (prepared according to package instructions)
- 1 teaspoon vanilla extract (additional ingredient)
For the Strawberry Jelly:
- 1/2 cup granulated sugar
- 6 tablespoons water
- Juice of 1 lemon
- 1 3/4 cups fresh or frozen strawberries (pureed)
- 1 packet vanilla pudding mix
For Decoration:
- Ladyfingers (optional)
- Fresh strawberries
- Lemon zest curls
Instructions
Preheat the oven to 375°F. Grease and line a 10-inch round baking pan with parchment paper. Beat the eggs and sugar until fluffy and pale. Gradually add the milk, oil, lemon zest, and juice. Fold in the flour mixed with baking powder until smooth. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Allow the sponge to cool, then slice it horizontally into three layers.
For the strawberry jelly, dissolve the sugar in water and lemon juice over medium heat. Remove from heat and cool slightly. Puree the strawberries and stir them into the sugar mixture. Divide into two parts. Heat one half until it starts to boil, and mix the pudding powder into the other half. Combine both parts and cook, stirring, until thickened. Let cool slightly.
For the yogurt cream, whip the heavy cream until stiff peaks form. Gently fold in the yogurt, vanilla extract, and gelatin prepared per package instructions.
To assemble, place one layer of sponge cake on a serving platter. Spread yogurt cream evenly, then carefully add a layer of warm strawberry jelly using a spoon. Repeat the process with the second sponge layer. Top with the third sponge layer and cover the entire cake with the remaining yogurt cream.
Refrigerate for at least 2 hours. Before serving, decorate the cake with ladyfingers around the edges, fresh strawberries, and lemon zest curls.
