Description
A delightful Strawberry Lemonade Buttermilk Cake bursting with fresh strawberry flavor and zesty lemon notes, moistened with buttermilk for a tender crumb, and topped with a bright lemon glaze. Perfect for spring and summer gatherings.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 0.5 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.75 cup finely chopped fresh strawberries
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 0.5 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch cake pan to ensure easy removal after baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract for a bright, fragrant base.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries to distribute them evenly without crushing.
- Pour Batter and Bake: Pour the prepared batter into the greased pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set before slicing and serving your beautiful Strawberry Lemonade Buttermilk Cake.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure not to overmix the batter after adding dry ingredients to keep the cake light and tender.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added texture, you can sprinkle some chopped nuts on top of the glaze before it sets.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
