There’s something magical about the combination of tart lemons and sweet strawberries that instantly brightens any day. This Strawberry Lemonade Buttermilk Cake has become my go-to recipe when I need a touch of sunshine on my dessert table. The first time I made this cake, the vibrant lemon aroma filled my kitchen, and the delicate pink glaze made everyone smile before they even took their first bite.
What makes this cake truly special is the buttermilk. It creates an incredibly tender crumb that practically melts in your mouth while adding a subtle tanginess that perfectly complements the lemon and strawberry flavors. The fresh fruit elements make this cake feel light and summery, while the rich, buttery base keeps it firmly in comfort food territory.
Why You’ll Love This Strawberry Lemonade Buttermilk Cake
This cake strikes the perfect balance of flavors – it’s bright and fruity but not overwhelmingly sweet. The buttermilk creates an incredibly moist texture that stays fresh for days (though it rarely lasts that long in my house!). It’s impressive enough for special occasions but simple enough for a weeknight treat. And the pretty pink glaze? It adds just the right amount of extra strawberry punch without any artificial colors or flavors.
Pro tip: Make sure all your ingredients are at room temperature before you begin. This seemingly small detail makes a huge difference in how evenly your cake bakes and how tender the final texture will be.
The Star Ingredients
The success of this cake depends on fresh, vibrant ingredients. Fresh lemon juice and zest are non-negotiable here – the bottled stuff simply won’t deliver the same bright flavor. Similarly, using ripe, in-season strawberries will give you the best color and sweetness in both the cake and glaze.
The buttermilk is doing double duty in this recipe. First, it reacts with the baking soda to create a light, fluffy texture. Second, it adds a subtle tang that balances the sweetness and makes the lemon and strawberry flavors pop even more.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 1/2 cups | Sifted for best texture |
| Baking powder | 1 1/2 teaspoons | Helps the cake rise evenly |
| Baking soda | 1/4 teaspoon | Activates with buttermilk |
| Salt | 1/2 teaspoon | Balances sweetness |
| Unsalted butter | 1/2 cup | Softened at room temperature |
| Granulated sugar | 1 cup | Creates tender crumb |
| Eggs | 2 large | Room temperature for best rise |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Buttermilk | 1/2 cup | Room temperature |
| Fresh lemon juice | 1/4 cup | Freshly squeezed |
| Lemon zest | 1 tablespoon | From unwaxed lemons |
| Fresh strawberries | 1/2 cup | Finely chopped |
| Powdered sugar (glaze) | 1/2 cup | Sifted to remove lumps |
| Lemon juice (glaze) | 2 tablespoons | Freshly squeezed |
| Strawberry puree (glaze) | 2 tablespoons | From blended fresh berries |
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes Servings: 10 slices | Difficulty: Moderate
Step-by-step cooking instructions
Creating the Perfect Strawberry Lemonade Buttermilk Cake: Step by Step
The key to this cake’s incredible texture and flavor is in the careful mixing and baking process. I’ve perfected this technique through many iterations, and I’m excited to share all my tips and tricks with you. Let’s break down the process into manageable steps to ensure your cake turns out beautifully every time.
Step 1: Prepare Your Workspace and Ingredients
Before diving in, preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. I like to line the bottom with parchment paper for easy removal. Then, measure all ingredients and bring the refrigerated items (butter, eggs, buttermilk) to room temperature. This crucial step ensures even mixing and a uniform texture in your finished cake.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines them but also aerates the flour, contributing to a lighter cake. Set this mixture aside while you work on the wet ingredients.
Pro tip: Don’t skip the sifting step for the flour. It prevents lumps and makes for a more tender crumb in the final cake.
Step 3: Cream the Butter and Sugar
In a large bowl using an electric mixer (or a stand mixer if you have one), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don’t rush this step! The mixture should visibly change in color and texture, becoming almost fluffy. This incorporates air into the batter, which is essential for a light, tender cake.
Step 4: Add the Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated. Then mix in the vanilla extract and lemon zest until just combined. The zest is packed with aromatic oils that will infuse your cake with bright lemon flavor.
Step 5: Alternate Wet and Dry Ingredients
Now comes the crucial part: alternating your dry ingredients with the liquid components. In a small bowl, combine the buttermilk and lemon juice. Then, add about one-third of the flour mixture to your butter mixture, mix on low speed just until combined, then add half the buttermilk-lemon mixture. Continue alternating, ending with the flour mixture. This method prevents overmixing and ensures a tender cake.
Step 6: Fold in the Strawberries
Gently fold in the chopped strawberries using a rubber spatula. Be careful not to overmix at this stage – just a few turns until the strawberries are distributed throughout the batter. I find that cutting the strawberries into small pieces helps them distribute more evenly without sinking to the bottom.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The cake will become golden around the edges and will start to pull away from the sides of the pan.
Step 8: Cool and Prepare the Glaze
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. While the cake cools, prepare your glaze by whisking together the powdered sugar, lemon juice, and strawberry puree until smooth. The consistency should be thick but pourable – add a bit more sugar or juice to adjust as needed.
Step 9: Apply the Finishing Touch
Once the cake is completely cool, place it on a serving plate and pour the glaze over the top, allowing it to drip attractively down the sides. The vibrant pink color makes for a stunning presentation.
Segment 3: Serving suggestions, variations, and FAQs
Enjoying Your Strawberry Lemonade Buttermilk Cake
The moment you’ve been waiting for has arrived – it’s time to enjoy this beautiful creation! I love serving this cake slightly chilled, especially during warmer months. The cool temperature makes the bright lemon and strawberry flavors even more refreshing. For an extra special presentation, I sometimes add a few fresh strawberry slices and a sprig of mint on top just before serving.
Perfect Pairings
This versatile cake works beautifully for so many occasions. Here are my favorite serving suggestions:
For afternoon tea, pair a slice with a cup of Earl Grey or chamomile tea. The floral notes in the tea complement the fruity cake perfectly. For brunch, serve alongside a simple fruit salad and some whipped cream for an elegant spread. And for dessert, a small scoop of vanilla ice cream or lemon sorbet takes this cake to the next level.
Creative Variations
While the classic recipe is absolutely delicious, I’ve experimented with some variations that you might enjoy:
Berry Swap: Replace the strawberries with raspberries or blueberries for a different berry experience. Each brings its own unique flavor profile to the cake.
Citrus Mix: Substitute half the lemon juice and zest with orange or lime for a more complex citrus flavor. Lime works particularly well with strawberries for a summery twist.
Almond Addition: Add 1/2 teaspoon of almond extract along with the vanilla for a subtle nutty undertone that beautifully complements both the strawberries and lemon.
Yogurt Substitute: If you don’t have buttermilk on hand, use plain Greek yogurt thinned with a little milk as a substitute. It creates a similarly tender crumb with a slightly different tang.
Storage Tips
This cake stays moist for several days thanks to the buttermilk and fresh fruit. To store, keep it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Just be sure to bring refrigerated cake to room temperature before serving for the best flavor and texture.
If you want to make this cake ahead of time, you can bake it up to a day in advance and add the glaze just before serving. The unglazed cake can also be frozen for up to 1 month – just wrap it well in plastic wrap and then foil. Thaw completely before adding the glaze.
Troubleshooting Tips
If your cake isn’t rising properly, check the freshness of your baking powder and baking soda. These leavening agents lose potency over time.
For a perfect glaze consistency, add powdered sugar or liquid in small increments until you reach the desired thickness. For a thinner, more transparent glaze, add a bit more lemon juice. For a thicker, more opaque glaze, add more powdered sugar.
Frequently Asked Questions
Can I make this cake without an electric mixer?
Yes, though it will require a bit more elbow grease! Cream the butter and sugar by hand with a wooden spoon until light and fluffy, which may take 5-7 minutes of vigorous stirring. The rest of the recipe can be followed as written.
How do I prevent my strawberries from sinking to the bottom of the cake?
Tossing the chopped strawberries in a tablespoon of the flour mixture before folding them into the batter can help prevent sinking. Also, make sure your strawberry pieces are small and relatively uniform in size.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a quality gluten-free flour blend that includes xanthan gum. The rest of the recipe remains the same, though you may need to bake it for a few extra minutes.
What if my glaze is too runny or too thick?
For a runny glaze, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency. If it’s too thick, add a few drops of lemon juice or milk and stir until it reaches a pourable but not watery consistency.
Can I make this into cupcakes instead of a cake?
Yes! This recipe will make about 12 standard cupcakes. Reduce the baking time to 18-22 minutes, or until a toothpick inserted in the center comes out clean. The glaze works beautifully drizzled over cupcakes too!
A Slice of Sunshine
This Strawberry Lemonade Buttermilk Cake has become my signature dessert for good reason. It’s the perfect balance of sweet and tart, with a texture that’s both rich and light. The vibrant flavors and gorgeous presentation make it impressive enough for special occasions, while the straightforward preparation keeps it accessible for everyday baking.
What I love most about this recipe is how it captures the essence of summer in every bite, no matter what time of year you make it. The bright lemon, sweet strawberries, and tangy buttermilk create a flavor combination that’s both nostalgic and fresh. It’s like sunshine on a plate – and who couldn’t use a little more of that?
Strawberry Lemonade Buttermilk Cake
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour sifted
- 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 room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from unwaxed lemons
- 1/4 cup fresh lemon juice squeezed
- 1/2 cup buttermilk room temperature
- 1/2 cup fresh strawberries finely chopped
- For the Glaze:
- 1/2 cup powdered sugar sifted
- 2 tablespoons fresh lemon juice
- 2 tablespoons strawberry puree from blended fresh berries
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining it with parchment paper. Bring all refrigerated ingredients to room temperature.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape the sides of the bowl and mix in vanilla extract and lemon zest until combined.
- Alternate adding the dry ingredients and buttermilk-lemon juice mixture, starting and ending with the flour mixture. Mix on low speed to avoid overmixing.
- Gently fold in chopped strawberries with a spatula until evenly distributed.
- Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and strawberry puree until smooth. Adjust the consistency with more sugar or juice as needed.
- Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides.
