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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
