Strawberry Lobster Lemon Cake Made with Freshly Milled Flour
This strawberry lobster cake is a soft lemon sheet cake made with freshly milled flour and topped with creamy lemon buttercream and fresh strawberries arranged into a coastal lobster design.
Equipment
- 7x9-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Microplane or zester
- Cooling rack
- Offset spatula or butter knife
- Sharp knife
Ingredients
Lemon Cake:
- 1¾ cups freshly milled hard white and soft white wheat flour 210 grams — made from 126 grams hard white wheat berries and 84 grams soft white wheat berries
- 1¼ teaspoons baking powder 6 grams
- ¼ teaspoon baking soda 1.5 grams
- ¼ teaspoon salt 1.5 grams
- ⅔ cup unsalted butter softened (150 grams)
- ¾ cup plus 2 tablespoons granulated sugar 175 grams
- 2 large eggs separated (100 grams)
- 1 tablespoon fresh lemon zest 6 grams
- 3 tablespoons fresh lemon juice 45 grams
- ¾ teaspoon vanilla extract 3 grams
- ⅔ cup buttermilk room temperature (155 grams)
Lemon Buttercream:
- ⅔ cup unsalted butter softened (150 grams)
- 2½ cups powdered sugar 300 grams
- 2 tablespoons fresh lemon juice 30 grams
- 2 teaspoons fresh lemon zest 4 grams
- 1 –2 tablespoons heavy cream 15–30 grams
- Pinch of salt
Decoration:
- 6–8 large fresh strawberries
Instructions
- Mill the flour: Mill 126 grams hard white wheat berries and 84 grams soft white wheat berries. Whisk the freshly milled flours together to create a balanced flour blend that yields approximately 210 grams (1¾ cups) of flour. If preferred, substitute 1¾ cups all-purpose flour.
- Preheat the oven: Preheat to 350°F and grease a 7x9-inch baking pan. A light coating of butter or baking spray helps ensure the cake releases easily after baking.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This helps distribute the leavening ingredients throughout the batter.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 3–4 minutes, until light and fluffy. The mixture should become noticeably paler in color.
- Add the egg yolks and citrus: Mix in the egg yolks until fully incorporated. In a separate bowl, stir together the lemon zest, lemon juice, vanilla, and buttermilk.
- Combine the batter: Alternate adding the dry ingredients and buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined to keep the cake tender.
- Whip the egg whites: In a clean bowl, beat the egg whites to soft peaks. They should hold a gentle curve when the beaters are lifted.
- Fold in the whites: Gently fold the whipped egg whites into the batter until no streaks remain. Take your time to preserve as much air as possible.
- Bake: Spread the batter evenly into the prepared pan and bake for 28–35 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the buttercream: Beat the butter until smooth, then gradually add the powdered sugar, lemon juice, lemon zest, salt, and cream until light, fluffy, and easily spreadable.
- Frost and decorate: Spread the buttercream over the cooled cake and arrange the strawberries into a lobster design. Use larger berries for the claws and smaller pieces for the body and tail.
- Chill and serve: Refrigerate until ready to serve. A brief chill helps the frosting set and makes cleaner slices.
Notes
Use room-temperature buttermilk – Cold buttermilk can cause the batter to mix unevenly and affect the final texture. Let it sit out for about 30 minutes before baking for the smoothest batter.
Fold the egg whites gently – The whipped egg whites help create a lighter, softer crumb. Take your time when folding them into the batter to preserve as much air as possible.
Dry the strawberries thoroughly – Excess moisture can soften the buttercream and affect the finished decoration. Pat the berries dry before arranging them on the cake.
Decorate close to serving time – For the freshest appearance, add the strawberry lobster decoration within a few hours of serving. This helps the berries maintain their shape and color.
Freshly milled or all-purpose flour both work well – The blend of hard white and soft white wheat creates a wonderfully tender crumb, but all-purpose flour can be substituted with excellent results.