Strawberry Lemon Cakes – a delicious recipe with Eggs, u00bc, u00bc, Vanilla, Sugar, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
Separate the egg whites from the yolks. Mix egg yolks with lemon juice, water and vanilla with a mixer until well combined.
3
Gradually add in 1/2 cup of sugar on low. A quarter cup at a time, sprinkle flour over the mixture and gently fold it in after each addition.
4
In a separate bowl, beat the egg whites and cream of tartar and the remaining 1/4 cup sugar on medium speed until stiff peaks form. Gently fold the egg whites mixture into the egg yolks.
5
Fill cupcakes 3/4 full with batter. Bake until golden brown on top (about 30 minutes). Cake should spring back when touched in the center.
6
Remove and allow to cool completely on a wire rack. Use a sharp knife and cut a hole in the middle of the cake. Smear some strawberry jam or fresh fruit into the center.
7
Pipe frosting around the top! I use my cream cheese frosting, a.k.a. The Best Cream Cheese Frosting Ever (see my recipe box).
346
kcal
Calories
8
g
Fat
58
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 whole Eggs, Separated, 1/4 cups Lemon Juice, 1/4 cups Water, Added To Lemon Juice Cup, 1/2 teaspoons Vanilla Extract, and more.
Yes, Strawberry Lemon Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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