Here’s a delicious recipe for a Strawberry Lemonade Buttermilk Cake—moist, tangy, and bursting with fresh strawberry and citrus flavor.
Strawberry Lemonade Buttermilk Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup diced fresh strawberries
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: finely chopped strawberries for garnish
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and lemon zest.
- Combine wet and dry ingredients:
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in diced strawberries.
- Bake the cake:
- Pour batter into prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted comes out clean.
- Let cool 10–15 minutes in pan, then transfer to a wire rack if desired.
- Add glaze (optional):
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake and garnish with extra chopped strawberries.
💡 Tips:
- Toss strawberries in 1–2 tsp flour before adding to batter to prevent them from sinking.
- For extra flavor, add a tablespoon of strawberry puree to the glaze.
- Store cake covered at room temperature for 2–3 days or refrigerate for up to 5 days.
I can also give a layered version with lemon cream cheese frosting for a fancier dessert version.
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