Description
This Strawberry Lemonade Buttermilk Cake is a light and fluffy dessert that blends the sweet and tart flavors of fresh strawberries and lemon with the tangy richness of buttermilk. Perfect for spring or summer gatherings, it’s a refreshing treat that’s sure to impress!
Ingredients
Scale
- 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
- For the glaze: 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.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the wet ingredients: Gradually add the buttermilk, lemon juice, and lemon zest to the wet mixture, mixing until combined.
- Combine the dry and wet ingredients: Slowly add the dry flour mixture to the wet ingredients in batches, mixing until just incorporated.
- Fold in the strawberries: Gently fold the chopped strawberries into the batter, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the glaze: While the cake cools, whisk together the powdered sugar, lemon juice, and strawberry puree until smooth.
- Glaze the cake: Once the cake has completely cooled, drizzle the glaze over the top. Serve and enjoy!
Notes
- If you don’t have fresh strawberries, you can use frozen, but make sure to thaw and drain them first.
- For a richer flavor, you can add a teaspoon of strawberry extract to the batter.
- For a more intense lemon flavor, use extra lemon zest in the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg