Name: Strawberry Lemon Cake with Blackberry Jam
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 8 oz cream cheese; 1 tbsp baking powder; 1/4 cup sugar; 14 oz blackberries; 1 tbsp vanilla extract; 1 tbsp lemon zest; 1 1/2 cups powdered sugar; 1-2 tbsp lemon juice; 1/2 tsp turmeric; 3-4 tbsp water; 1 tsp baking soda; 3/4 cup freeze dried strawberries; 1/3 cup melted vegan butter; 1 cup unsalted butter; 1 tsp salt; 1 1/2 cups sugar; 1/2 cup oil; 1 tbsp cornstarch; 3 1/2 cups all-purpose flour; 1 1/4 cup non-dairy milk; 3/4 cup lemon juice

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

This Strawberry Lemon Cake recipe from scratch is the perfect dessert for summer! It’s a moist and delicious vegan lemon cake with layers and homemade blackberry jam, and strawberry frosting!

Milk

Wheat

Vegetarian

Cheese

gram

cream cheese

Rising Agents

baking powder

Sugars & Sweeteners

sugar

Fresh Fruit

blackberry

Extracts

milliliter

vanilla extract

lemon

powdered sugar

Juice

lemon juice

Seasonings

ground turmeric

Water

water

baking soda

Fruit Based Snacks

dried strawberry

Butter & Margarine

vegan butter

unsalted butter

salt

Oils

cooking oil

Flour & Meal

cornstarch

all purpose flour

Non Dairy Milk

unsweetened plant milk

Folic Acid (B9)

Vitamins

Calories from Fat

Calories

Vitamin D

Trans fatty acids

Lactose

Carbohydrates

Phosphorus

Minerals

Magnesium

Iron

Calcium

Riboflavin (B2)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Beta-carotene

Choline

Pantothenic acid (B5)

Niacin (B3)

Thiamin (B1)

Protein

Vitamin K

Cholesterol

Beta-cryptoxanthin

Dietary Fiber

Sugar

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Presenting a light, airy and absolutely vegan Vanilla-Lemon Cake, perfect for every occasion. This cake blends the richness of vanilla with the zesty edginess of lemon, making it an unforgettable dessert. With added touches of almond flavor and decorative colored sugars, you're not just baking a cake, but creating a celebratory centerpiece!

Aqua Vanilla-Lemon Cake

Indulge in a moist and flavorful homemade lemon cake topped with a velvety honey butter spread, perfect for a delightful dessert or a sumptuous breakfast.

Luscious Lemon Cake with Heavenly Honey Butter

This coconut flour lemon cake is a low-carb, grain-free, and dairy-free version of a classic round lemon cake. Like the original, it is infused with lemony flavour in the forms of acidic and bright lemon juice, and fragrant lemon zest.

Coconut Flour Lemon Cake

Lemon Pound Cake  - This is the Best Lemon Pound Cake on the Internet!  Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe with a secret ingredient for years to come!

The Ultimate Lemon Cake (Best Lemon Pound Cake Recipe)

Fluffy and moist Blackberry Lemon Cake Roll  that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.

Blackberry Lemon Cake Roll (VIDEO)

Lemon Cake Roll is a delicious, lemony rolled cake filled with a sweet cream. This gorgeous, tasty dessert is super easy to make and perfect for Easter!

Lemon Cake Roll

This raspberry lemon sour cream cake is the no-fail, works every time, can't stop at one piece kinda cake! 

Lemon Sour Cream Cake

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Strawberry Lemon Cake with Blackberry Jam

Dairy

Baking Goods

Produce

Beverages

Snacks

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Strawberry Lemon Cake with Blackberry Jam

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