Description
Strawberry Lemonade Buttermilk Cake is a light, moist cake bursting with fresh strawberry flavor and bright lemon notes, finished with a sweet-tangy glaze—perfect for spring and summer gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, finely chopped
- For glaze: 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Optional: strawberry slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients alternately with buttermilk, mixing until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool slightly.
- Whisk powdered sugar and lemon juice to make the glaze.
- Drizzle glaze over warm cake, cool completely, then serve.
Notes
- Pat strawberries dry to prevent excess moisture.
- Use fresh lemon juice for best flavor.
- Store covered at room temperature for 2 days or refrigerate up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American