{"id":42887,"date":"2025-09-18T15:53:17","date_gmt":"2025-09-18T08:53:17","guid":{"rendered":"https:\/\/9amchef.com\/?p=42887"},"modified":"2025-09-18T15:53:17","modified_gmt":"2025-09-18T08:53:17","slug":"easy-one-bowl-strawberry-lemonade-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/easy-one-bowl-strawberry-lemonade-cake\/","title":{"rendered":"Easy One Bowl Strawberry Lemonade Cake"},"content":{"rendered":"\n
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I wanted to bring the sweet, refreshing taste of strawberry lemonade to life with a soft, tender lemon cake and fresh strawberry buttercream. This Strawberry Lemonade Cake is absolutely divine\u2014moist, zesty, tender, and sweet\u2014it practically melts in your mouth. \ud83c\udf4b\ud83d\udc9b<\/p>\n\n\n\n

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Easy One Bowl Strawberry Lemonade Cake<\/h2>\n\t\t

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I wanted to bring the sweet, refreshing taste of strawberry lemonade to life with a soft, tender lemon cake and fresh strawberry buttercream. This Strawberry Lemonade Cake is absolutely divine\u2014moist, zesty, tender, and sweet\u2014it practically melts in your mouth. \ud83c\udf4b\ud83d\udc9b<\/p>\t<\/p>\n\t

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For the Cake:<\/h4>
  • 1\u00bd cups self-rising flour<\/li>
  • 1 tsp baking powder<\/li>
  • \u00bc tsp baking soda<\/li>
  • \u00be cup sugar<\/li>
  • 1\u00bd cups dairy-free milk<\/li>
  • 1 tbsp apple cider vinegar<\/li>
  • \u2153 cup dairy-free yogurt<\/li>
  • \u00bc cup light olive oil<\/li>
  • Zest and juice of 2 lemons<\/li><\/ul>

    For the Frosting:<\/h4>
    • 1\u00bc cups dairy-free cream cheese (room temperature)<\/li>
    • \u00bd cup strawberry puree<\/li>
    • \u00bc cup vegan vanilla protein powder<\/li>
    • 3 tbsp dairy-free milk (add more if needed)<\/li>
    • \u00bc tsp red food gel coloring (optional for color)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      Preheat the Oven:<\/h4>
      1. Preheat your oven to 340\u00b0F (170\u00b0C).<\/li>
      2. Line two round cake pans (about 7 inches in diameter).<\/li><\/ol>

        Prepare the Wet Ingredients:<\/h4>
        1. Mix the dairy-free milk with the lemon juice and apple cider vinegar, then set it aside to thicken.<\/li>
        2. In a separate bowl, rub the lemon zest into the sugar until fragrant. Add the sugar mixture to the milk mixture, along with the olive oil and yogurt, stirring until well combined.<\/li><\/ol>

          Combine the Dry Ingredients:<\/h4>
          1. Sift the self-rising flour, baking powder, and baking soda into the wet mixture.<\/li>
          2. Gently mix everything together until just combined, being careful not to overmix.<\/li><\/ol>

            Bake the Cakes:<\/h4>
            1. Divide the batter evenly between the two prepared cake pans.<\/li>
            2. Bake for 25-30 minutes, or until the cakes are well-risen and a toothpick inserted into the center comes out clean.<\/li>
            3. Allow the cakes to cool completely before frosting.<\/li><\/ol>

              Make the Frosting:<\/h4>
              1. In a bowl, mix together the dairy-free cream cheese, strawberry puree, vegan vanilla protein powder, and dairy-free milk until smooth and creamy. Add the red food gel coloring if you want a pop of color.<\/li><\/ol>

                Assemble the Cake:<\/h4>
                1. Once the cakes are completely cooled, spread the strawberry buttercream between the layers and over the top.<\/li><\/ol>\t<\/div>\n\t
                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                  \n\t

                  Easy One Bowl Strawberry Lemonade Cake<\/h2>\n\t\t

                  \n\t\t

                  I wanted to bring the sweet, refreshing taste of strawberry lemonade to life with a soft, tender lemon cake and fresh strawberry buttercream. This Strawberry Lemonade Cake is absolutely divine\u2014moist, zesty, tender, and sweet\u2014it practically melts in your mouth. \ud83c\udf4b\ud83d\udc9b<\/p>\t<\/p>\n\t

                  \n\t\t\t<\/div>\n\t
                  \n\t\t

                  For the Cake:<\/h4>
                  • 1\u00bd cups self-rising flour<\/li>
                  • 1 tsp baking powder<\/li>
                  • \u00bc tsp baking soda<\/li>
                  • \u00be cup sugar<\/li>
                  • 1\u00bd cups dairy-free milk<\/li>
                  • 1 tbsp apple cider vinegar<\/li>
                  • \u2153 cup dairy-free yogurt<\/li>
                  • \u00bc cup light olive oil<\/li>
                  • Zest and juice of 2 lemons<\/li><\/ul>

                    For the Frosting:<\/h4>
                    • 1\u00bc cups dairy-free cream cheese (room temperature)<\/li>
                    • \u00bd cup strawberry puree<\/li>
                    • \u00bc cup vegan vanilla protein powder<\/li>
                    • 3 tbsp dairy-free milk (add more if needed)<\/li>
                    • \u00bc tsp red food gel coloring (optional for color)<\/li><\/ul>\t<\/div>\n\t
                      \n\t\t

                      Preheat the Oven:<\/h4>
                      1. Preheat your oven to 340\u00b0F (170\u00b0C).<\/li>
                      2. Line two round cake pans (about 7 inches in diameter).<\/li><\/ol>

                        Prepare the Wet Ingredients:<\/h4>
                        1. Mix the dairy-free milk with the lemon juice and apple cider vinegar, then set it aside to thicken.<\/li>
                        2. In a separate bowl, rub the lemon zest into the sugar until fragrant. Add the sugar mixture to the milk mixture, along with the olive oil and yogurt, stirring until well combined.<\/li><\/ol>

                          Combine the Dry Ingredients:<\/h4>
                          1. Sift the self-rising flour, baking powder, and baking soda into the wet mixture.<\/li>
                          2. Gently mix everything together until just combined, being careful not to overmix.<\/li><\/ol>

                            Bake the Cakes:<\/h4>
                            1. Divide the batter evenly between the two prepared cake pans.<\/li>
                            2. Bake for 25-30 minutes, or until the cakes are well-risen and a toothpick inserted into the center comes out clean.<\/li>
                            3. Allow the cakes to cool completely before frosting.<\/li><\/ol>

                              Make the Frosting:<\/h4>
                              1. In a bowl, mix together the dairy-free cream cheese, strawberry puree, vegan vanilla protein powder, and dairy-free milk until smooth and creamy. Add the red food gel coloring if you want a pop of color.<\/li><\/ol>

                                Assemble the Cake:<\/h4>
                                1. Once the cakes are completely cooled, spread the strawberry buttercream between the layers and over the top.<\/li><\/ol>\t<\/div>\n\t
                                  \n\t\t\t<\/div>\n\t
                                  \n\t\t
                                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                  I wanted to bring the sweet, refreshing taste of strawberry lemonade to life with a soft, tender lemon cake and fresh strawberry buttercream. This Strawberry Lemonade Cake is absolutely divine\u2014moist, zesty, tender, and sweet\u2014it practically melts in your mouth. \ud83c\udf4b\ud83d\udc9b<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42887","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42887"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42887\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}