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Strawberry Lemonade Buttermilk Cake Recipe

If you’ve been hunting for that perfect balance of sweet, tangy, and just plain delightful, look no further than this Strawberry Lemonade Buttermilk Cake Recipe. Imagine a moist, tender crumb infused with fresh lemon zest and buttermilk’s subtle tang, studded with juicy bits of strawberry that burst with every bite. Finished off with a glossy, fruity glaze that brings everything together in harmony, this cake feels like a sunny afternoon wrapped up on a plate. It’s refreshingly bright yet comfortingly rich—the kind of treat that makes you smile with every forkful and want to share it with everyone you know.

Strawberry Lemonade Buttermilk Cake Recipe - Recipe Image

Ingredients You’ll Need

Only a handful of simple ingredients come together in this recipe, each playing a crucial part in delivering that irresistible Strawberry Lemonade Buttermilk Cake Recipe flavor and texture. From the tangy buttermilk that keeps the cake wonderfully moist, to the fresh lemons and strawberries that give it its signature zing and color, every item here is a little star in the making.

  • 1 1/2 cups all-purpose flour: The foundation for tender structure and crumb in your cake.
  • 1 1/2 teaspoons baking powder: Key for giving your cake that lovely rise and fluffiness.
  • 1/4 teaspoon baking soda: Works with buttermilk to create a soft, airy texture.
  • 1/2 teaspoon salt: Balances sweetness and enhances all the flavor notes.
  • 1/2 cup unsalted butter, softened: Adds richness and buttery depth to the batter.
  • 1 cup granulated sugar: Sweetens the cake just right without overpowering.
  • 2 large eggs: Provide structure and help bind all the ingredients together.
  • 1 teaspoon vanilla extract: Offers warm, aromatic undertones that complement the citrus and berries.
  • 1/2 cup buttermilk: Delivers moisture and a subtle tang, keeping the cake tender.
  • 1/4 cup fresh lemon juice: Packs bright citrus flavor and freshness.
  • 1 tablespoon lemon zest: Intensifies the lemony aroma and taste.
  • 1/2 cup fresh strawberries, chopped: Drops of sweetness and color dispersed throughout the cake.
  • For the glaze: 1/2 cup powdered sugar mixed with 2 tablespoons fresh lemon juice and 2 tablespoons strawberry puree creates a luscious, colorful topping.

How to Make Strawberry Lemonade Buttermilk Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 350°F (175°C). It’s important to get this right early to ensure even baking. Grease and flour a 9-inch round cake pan or line it with parchment paper so your cake releases effortlessly once baked. Little prep steps like these can make all the difference when it comes to presentation and texture.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine your flour, baking powder, baking soda, and salt. Whisking these together helps distribute the leavening agents evenly, which means your cake will rise beautifully without any unwanted lumps. Setting this aside now will streamline your process and keep things organized.

Step 3: Cream Butter and Sugar Until Fluffy

Grab a large bowl and beat the softened butter with the granulated sugar until the mixture looks light and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. This step isn’t just about mixing; it incorporates air that helps your cake get that perfect rise and tender crumb. Then, add the eggs one at a time, beating well after each addition to create a smooth and cohesive batter. Stir in the vanilla extract to layer in warm flavors.

Step 4: Add the Buttermilk and Lemon

Next, gradually stir in the buttermilk, fresh lemon juice, and lemon zest to your wet mixture. The buttermilk brings a subtle tang and moisture that will make each bite melt in your mouth, while the lemon juice and zest brighten the flavor to give your cake that classic strawberry lemonade vibe. Mixing these wet ingredients carefully ensures your batter stays silky and well-balanced.

Step 5: Combine Wet and Dry Ingredients

Slowly add your dry flour mixture into the wet ingredients in batches, mixing just until combined. Overmixing at this stage can make the cake dense, so gentle folding is key. This is where your batter’s texture really comes together—light yet structured, with all the flavors blending beautifully.

Step 6: Fold in the Fresh Strawberries

Gently fold the chopped strawberries into the batter, being mindful not to overwork it. These juicy bursts of fresh strawberry not only add sweetness and color but also create delightful pops of freshness throughout the cake. Taking this step carefully preserves the fruit’s shape and prevents the batter from turning pink and soggy.

Step 7: Bake Your Cake to Perfection

Pour the batter into your prepared pan and smooth the top with a spatula for even baking. Pop it in the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, your cake is ready. Let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely, which helps the cake set perfectly for glazing.

Step 8: Make and Drizzle the Glaze

While the cake is cooling, whip up the glaze by whisking powdered sugar, fresh lemon juice, and strawberry puree until smooth and glossy. This glaze adds a delicate sweetness, a tangy fruit finish, and that dazzling shine that elevates the presentation. Once the cake has cooled fully, drizzle it over the top and watch it cascade down the edges—it’s almost too pretty to eat.

How to Serve Strawberry Lemonade Buttermilk Cake Recipe

Strawberry Lemonade Buttermilk Cake Recipe - Recipe Image

Garnishes

Adding simple garnishes can transform this cake from delightful to absolutely show-stopping. Fresh strawberry slices and thin lemon zest curls placed atop the glaze enhance the cake’s vibrant colors and hint at the flavors inside. For an elegant touch, sprinkle a few edible flowers or a light dusting of powdered sugar.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the tangy lemon. For a refreshing contrast, serve alongside a crisp green salad with a lemon vinaigrette or a light fruit salad featuring berries and citrus fruits—it’s a celebration of flavors that complement one another beautifully.

Creative Ways to Present

If you want to wow at your next brunch or celebration, try serving the cake as mini layered cupcakes with glaze drizzled on top, or cut into small squares for a charming dessert platter. Adding a glass of chilled lemonade or a sparkling rosé alongside heightens the strawberry lemonade theme and makes your presentation extra festive.

Make Ahead and Storage

Storing Leftovers

The Strawberry Lemonade Buttermilk Cake Recipe keeps wonderfully when stored properly. Wrap leftover cake tightly in plastic wrap or place it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration may be a better option, but bring the cake to room temperature before serving to regain that tender texture.

Freezing

If you want to save some for later, this cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When you’re ready to enjoy, thaw it in the fridge overnight and add the glaze just before serving for the freshest taste and appearance.

Reheating

For a freshly baked feel, reheat individual slices in the microwave for 15 to 20 seconds, just enough to warm without drying out. Avoid prolonged heating to keep the cake moist. Alternatively, serving the cake slightly chilled is equally delicious and offers a refreshing vibe reminiscent of your favorite summer dessert.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for their texture and flavor bursts, you can use frozen if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s consistency.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, make a simple substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using. This will mimic the acidity of buttermilk and help give the cake its tender crumb.

Is this cake suitable for a bundt pan or loaf pan?

Yes! The Strawberry Lemonade Buttermilk Cake Recipe can be adapted for a bundt or loaf pan. Just adjust the baking time accordingly—bundt cakes may take closer to 40-45 minutes, and loaf pans around 50-60 minutes. Keep an eye on it and test with a toothpick.

Can I make the glaze ahead of time?

You can prepare the glaze a few hours before serving and refrigerate it in a sealed container. Before drizzling on the cake, give it a quick stir to restore its smooth texture. Keeping it chilled helps maintain its fresh flavor and vibrant color.

How do I prevent the strawberries from sinking to the bottom?

To help keep strawberries suspended evenly in the batter, toss them lightly in a small amount of flour before folding them in. This coats the fruit and helps them stay distributed throughout the cake rather than sinking during baking.

Final Thoughts

There’s something truly magical about the Strawberry Lemonade Buttermilk Cake Recipe, and I can’t recommend it enough for those sunny afternoons or whenever you need a little pick-me-up that tastes like joy. It’s a celebration of fresh flavors and simple ingredients coming together with ease, perfect for both novice bakers and seasoned pros. So grab those lemons and strawberries, and let’s make a cake that will have everyone asking for seconds!

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Strawberry Lemonade Buttermilk Cake Recipe


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4.1 from 212 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

A delightful Strawberry Lemonade Buttermilk Cake that combines the tangy flavors of fresh lemon juice and zest with sweet, juicy strawberries. Light and moist, this cake is perfect for spring or summer gatherings, finished with a luscious strawberry-lemon glaze that adds the perfect balance of sweetness and citrus zing.


Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup fresh strawberries, chopped

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons strawberry puree (blended strawberries)


Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure the cake does not stick and bakes evenly.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This aerates the mixture and evenly distributes the leavening agents for a perfect rise.
  3. Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each to incorporate air and structure. Stir in the vanilla extract to enhance flavor.
  4. Add the wet ingredients: Gradually mix in the buttermilk, fresh lemon juice, and lemon zest into the creamed butter mixture until fully combined. These ingredients provide moisture and a bright citrus flavor.
  5. Combine the dry and wet ingredients: Slowly add the dry flour mixture to the wet ingredients in batches, mixing gently until just incorporated to avoid overworking the batter, which can make the cake tough.
  6. Fold in the strawberries: Gently fold the chopped fresh strawberries into the batter, taking care not to overmix so the fruit remains dispersed and intact in the batter.
  7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Make the glaze: While the cake cools, whisk together the powdered sugar, fresh lemon juice, and strawberry puree until smooth and well combined, creating a sweet-tart glaze.
  9. Glaze the cake: Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set briefly before serving for a perfect finishing touch. Enjoy!

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • If fresh strawberry puree is unavailable, substitute with store-bought strawberry preserves strained for a smoother texture.
  • The buttermilk can be substituted with milk mixed with 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
  • Make sure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest into the batter.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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