Strawberry Lemonade Buttermilk Cake
A light, fruity cake with a tender crumb, featuring the perfect combination of tangy lemon, sweet strawberries, and buttermilk. Topped with a vibrant strawberry glaze, it’s a refreshing and impressive treat for any occasion.
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.
Notes
Ensure all ingredients are at room temperature for optimal mixing. Sift the flour for a more tender texture. The cake can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, freeze the unglazed cake for up to 1 month. For variations, try using different berries or citrus, or add almond extract for extra flavor.
