Wesson Recipes

Strawberry Lemonade Lovelight Cake

Product Locator

Cooking Time

35-40 minutes

Prep Time

20 minutes

Serving Size

10-12

A true classic, beautifully reimagined. This Strawberry Lemonade Lovelight Cake pays homage to the original Wesson Lovelight Cake—famous for its signature light, airy texture—while transforming everyone’s favorite nostalgic summer beverage into a stunning dessert.

Made with Wesson Canola Oil and whipped egg whites, this cake bakes up impossibly soft and cloud-like, with a delicate crumb that practically melts in your mouth. Sweet strawberries are blended right into the batter for fresh flavor and a soft blush hue, while vibrant lemon zest, juice, and curd infuse the buttercream with that classic sweet-tart lemonade finish.

It’s the dessert version of strawberry lemonade on a warm summer day—bright, refreshing, and instantly uplifting—only now it’s layered, frosted, and ready to wow a crowd.

Nostalgic yet modern, light yet indulgent, this Lovelight Cake is perfect for birthdays, showers, backyard celebrations, or any gathering where you want a dessert that feels both familiar and unforgettable. One slice tastes like summer memories—just dressed up for the occasion.

Visit our Instagram page for more lovelight cake recipes!

CONTAINS:

dairy, eggs

Ingredients

Strawberry Lovelight Cake

Eggs, separated 2 .

Granulated sugar, divided 1 1/3 cups.

Milk 1 cup.

Strawberries, frozen 3/4 cup, thawed and drained.

Wesson Canola Oil 1/3 cup.

Pure vanilla extract 1 tbsp.

All-purpose flour 2 1/4 cups.

Baking powder 1 tbsp.

Salt 1/2 tsp.

Red food color 2 - 3 drops, optional.

Lemonade Buttercream

Unsalted butter, room temperature 3 cups.

Powdered sugar 5 1/2 cups, sifted.

Lemon zest 2 tbsp.

Lemon juice 6 tbsp.

Milk 6 tbsp.

Lemon curd (jarred or homemade) 6 tbsp.

Yellow food color (optional) as desired.

Method

Strawberry Lovelight Cake

Preheat oven to 350°F.

Oil two 8” cake pans and lightly dust with flour.

In a clean bowl of a stand mixer or using a handheld mixer, beat egg whites until frothy. Gradually beat in ½ cup sugar until stiff and glossy.

Combine milk and strawberries in a food processor or blender and pulse until well combined. Add in egg yolks, Wesson Canola Oil and vanilla. Pulse to combine and pour mixture into a large mixing bowl.

In a separate bowl, whisk together flour, remaining sugar, baking powder and salt. Add dry ingredients to strawberry mixture mix to combine.

Gently fold half of the egg whites into the batter completely. Add in remaining egg whites and fold until there are no white streaks visible. If a pinker cake is desired, add a few drops of red food color to the batter and fold in.

Divide batter evenly between the two pans and bake for about 35 to 40 minutes or until a tester, inserted into the center comes out clean. Let cakes cool for 10 minutes, turn out onto a rack and allow to cool completely.

Lemonade Buttercream

Beat butter in the bowl of a stand mixer fitted with paddle attachment on medium speed until just smooth. Add powdered sugar and zest and beat on low speed until sugar is well blended. Add lemon juice, milk and curd and beat on medium until just combined. If icing is too soft, add in additional powdered sugar until desired consistency is reached. If too sweet, add a pinch of salt to counter the sugar! Add yellow food color if desired.

Assembly Method

Cut top off both cake layers to level. Place one cake layer on plate or cake board and spread 1/3 of the buttercream on top. Place second cake layer on top and frost the cake with remaining buttercream.

Tip: Decorate with piping, sprinkles and fresh strawberries!