Introduction:
Looking for a cake that screams sunshine and sweetness? Say hello to the Strawberry Lemonade Buttermilk Cake—a light, moist dessert that blends the tart zing of lemon with the sweet juiciness of strawberries. This cake is a delightful twist on classic buttermilk cake, perfect for spring celebrations, summer potlucks, brunches, or just a slice of happiness with your afternoon tea.
🍓 Ingredients You’ll Need
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
Zest of 2 lemons
3 large eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups diced fresh strawberries (lightly tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons fresh lemon juice
Optional: zest of 1 lemon for extra brightness
For Garnish (optional):
Sliced strawberries
Lemon slices or zest curls
Fresh mint leaves
👩🍳 How to Make Strawberry Lemonade Buttermilk Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan for a more elegant presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter, sugar, and lemon zest together until light and fluffy—about 3–5 minutes.
Step 4: Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Mix in the lemon juice and vanilla extract.
Step 5: Combine Wet and Dry
Add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour. Mix until just combined—don’t overbeat!
Step 6: Fold in Strawberries
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