Strawberry Lemonade Buttermilk Cake Recipe – A Sweet Slice of Sunshine

There’s something magical about the combination of bright strawberries and the tangy zest of lemons, isn’t there? When I think of sunny days and laughter-filled gatherings, a slice of Strawberry Lemonade Buttermilk Cake always comes to mind. Its tender crumb and delightful flavor make it a perfect companion for warm afternoons in the garden or cozy evenings on the porch. Each bite bursts with the freshness of summer, making it a delightful treat for family and friends alike.

Why You’ll Love It

• Quick and easy to make, perfect for any skill level.
• Comforting homemade flavor that feels like a hug.
• Made with simple ingredients you probably already have.
• Great for any occasion — birthdays, brunches, or just because!
• A crowd-pleaser that will have everyone asking for seconds.

Ingredients You’ll Need

• 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)
• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• Optional: zest of 1 lemon for extra brightness
• Optional: Sliced strawberries, lemon slices or zest curls, fresh mint leaves

Chef’s Note: Tossing the strawberries in flour helps keep them from sinking during baking, ensuring a beautiful golden cake packed with strawberry goodness!

How to Make It

1. Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch round cake pan or a bundt pan. Grease and flour the pan to prevent sticking — that first slice is so important!

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix is your foundation for a fluffy cake!

3. In a large mixing bowl, cream the softened butter, sugar, and lemon zest until light and fluffy — about 3 to 5 minutes. The scent of lemon zest makes my heart happy every time!

4. Add the eggs one at a time, beating well after each addition. Then mix in the lemon juice and vanilla extract. This is where the cake starts to come alive!

5. Gradually add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix gently until just combined; overmixing will toughen it up!

6. Now, gently fold in the floured strawberries. You want them evenly distributed for a sweet surprise in every bite.

7. Pour the batter into the prepared pan and smooth the top; the thick batter smells delightful already! Bake for 45 to 55 minutes, or until a toothpick comes out clean. You’ll know it’s done when your kitchen is filled with that mouth-watering aroma!

8. Once baked, let the cake cool in the pan for 10 to 15 minutes before gently turning it out onto a wire rack. Don’t rush this part—it’s a moment to savor!

9. Drizzle with a lemon glaze made from powdered sugar and lemon juice once it’s cooled. You can garnish with sliced strawberries, lemon zest, or mint leaves if you want a little extra flair — they add a beautiful pop of color!

Kitchen Tips

• Time-saving Trick: You can make the batter the night before, cover it, and bake it in the morning for a lovely fresh start to your day.
• Common Mistake Fix: If your cake sinks in the middle, it may be because of too much mixing or overloading with strawberries. Just remember to fold gently!
• Creative Twist: Swap out strawberries for blueberries or raspberries for a fun twist on this delightful Strawberry Lemonade Buttermilk Cake.

Serving Ideas

• This cake shines at family dinners or sunny Sunday brunches, where everyone can gather around with cheerful chatter and laughter.
• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a scrumptious dessert.
• For gatherings, why not pair it with some iced lemonade or sweet tea? The flavors complement each other beautifully, adding a cozy touch to any occasion!

Storing & Leftovers

• Store your Strawberry Lemonade Buttermilk Cake in an airtight container in the fridge for up to a week — it stays moist and delicious!
• If you have leftover cake (though I doubt it!), you can freeze it. Just wrap slices in plastic wrap and store them in an airtight bag for up to three months.
• Try making cake sandwiches with the leftovers — spread a little cream cheese frosting and add fresh strawberries for an unforgettable treat!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! It tastes even better the next day as the flavors meld together beautifully.

Q: Can I swap any ingredients?
A: Yes! This recipe is versatile, so feel free to use whatever berries you have on hand or even substitute the buttermilk with yogurt.

Q: What’s the best way to serve it?
A: Freshly baked, while it’s still warm, is divine! You can also enjoy it at room temperature.

Q: How do I know it’s perfectly cooked?
A: Look for beautifully golden edges and a delightful lemony aroma wafting through your kitchen — that’s your sign it’s done!

Final Thoughts

Baking this Strawberry Lemonade Buttermilk Cake isn’t just about making a dessert; it’s about creating cherished memories shared over a slice of happiness. I adore how it brings the summer flavors to life, regardless of the season. So, gather your loved ones, turn on some music, and enjoy this delightful cake. Remember, every slice tells a story, and I can’t wait for you to share yours with a little help from this recipe. Happy baking, my friends! 🍰✨

Strawberry Lemonade Buttermilk Cake

This delightful Strawberry Lemonade Buttermilk Cake is a perfect blend of fresh strawberries and tangy lemons, making it an ideal treat for sunny days and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Cake, Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 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 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) Tossing helps prevent sinking.

Glaze Ingredients

• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• Optional: zest of 1 lemon zest of 1 lemon for extra brightness
• Sliced strawberries, lemon slices or zest curls, fresh mint leaves Optional for garnish

Method

 

Preparation

1. Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9-inch round cake pan or a bundt pan. Grease and flour the pan to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter, sugar, and lemon zest until light and fluffy (about 3 to 5 minutes).
4. Add the eggs one at a time, beating well after each addition. Then mix in the lemon juice and vanilla extract.
5. Gradually add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix gently until just combined.
6. Gently fold in the floured strawberries.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
3. Once baked, let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack.
4. Drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled, and garnish as desired.

Notes

This cake is great for family gatherings and pairs well with ice cream. Store in an airtight container in the fridge for up to a week or freeze for up to three months. Enjoy warm or at room temperature.