Strawberry Lemonade Buttermilk Cake (Print Version)
Moist buttermilk cake with fresh strawberries and zesty lemon glaze, ideal for a light, summer dessert.
# Ingredients:
Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 3/4 cups granulated sugar
07 -
4 large eggs
08 -
1 tablespoon lemon zest
09 -
1/4 cup fresh lemon juice
10 -
1 teaspoon vanilla extract
11 -
1 cup buttermilk
12 -
1 1/2 cups fresh strawberries, diced
Lemon Glaze or Frosting
13 -
1 cup powdered sugar
14 -
2 tablespoons lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or one 9×13-inch baking pan.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
04 -
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in diced strawberries gently to preserve their shape.
05 -
Pour batter into prepared pans and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before adding glaze or frosting.
06 -
Mix powdered sugar and lemon juice until smooth. Spread over cooled cake. Optionally, use cream cheese frosting or whipped topping instead.
# Notes:
01 -
Coat strawberries lightly with flour before folding into batter to prevent sinking. Avoid overmixing to maintain a soft, fluffy texture.