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Strawberry Lemonade Buttermilk Cake topped with fresh strawberries and lemon slices.

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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.