Here’s a bright, moist, and tender recipe for Strawberry Lemonade Buttermilk Cake — perfect for spring or summer desserts:
🍰 Strawberry Lemonade Buttermilk Cake
🛒 Ingredients (9-inch cake, Serves 8–10)
Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- ½ cup fresh strawberries, chopped
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
🔪 Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or line with parchment).
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter & Sugar
- In a large bowl, cream butter and sugar until light and fluffy (~3–4 minutes).
- Beat in eggs one at a time, then add vanilla and lemon zest.
4️⃣ Combine with Buttermilk & Strawberries
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in chopped strawberries.
5️⃣ Bake
- Pour batter into prepared pan.
- Bake 45–50 minutes or until a toothpick inserted comes out clean.
- Let cake cool 10 minutes in pan, then transfer to a wire rack.
6️⃣ Optional Lemon Glaze
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake for extra tang and sweetness.
🌟 Tips
- Strawberry prep: Toss chopped strawberries in a teaspoon of flour to prevent them from sinking to the bottom.
- Extra flavor: Add ½ tsp almond extract for a subtle nutty note.
- Serving suggestion: Serve with fresh strawberries or whipped cream for a dessert-ready presentation.
If you want, I can also make a “Strawberry Lemonade Buttermilk Cupcake version” so you can enjoy individual servings with glaze drizzled on top.
Do you want me to do that?
