This Strawberry Lemonade Buttermilk Cake is a delightful combination of sweet and tart flavors. The cake is light and fluffy, infused with fresh strawberry and lemon, and topped with a tangy buttermilk glaze. Perfect for summer gatherings, birthdays, or simply satisfying my sweet tooth, this cake is a refreshing treat that brings together the best of both worlds—fruity and creamy.
Why You’ll Love This Recipe
I absolutely love this cake for its irresistible blend of flavors. The tangy lemon paired with sweet strawberries creates a mouthwatering balance. The buttermilk not only makes the cake moist but also adds a subtle richness that complements the fresh fruit. Whether I’m enjoying it with a cup of tea or serving it at a family get-together, this cake always stands out. Plus, the bright colors make it as beautiful as it is delicious!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, pureed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup powdered sugar (for glaze)
(Hero’s tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the pureed strawberries, lemon zest, and lemon juice, ensuring everything is well incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with a teaspoon of lemon juice to make the glaze. Drizzle the glaze over the cooled cake before serving.
Servings and Timing
This recipe yields about 8 servings. The preparation time is around 15 minutes, and the baking time is 30-35 minutes. The cooling time will take an additional 30 minutes, so plan for around 1 hour and 15 minutes in total to prepare the cake.
Variations
- For a more intense strawberry flavor, I like to fold in extra chopped fresh strawberries or add a bit of strawberry jam to the glaze.
- You can swap the buttermilk for regular milk if you prefer, but the buttermilk provides a lovely tang and moisture that’s hard to beat.
- If you want a richer glaze, try using cream cheese instead of powdered sugar for a creamier topping.
- I’ve also made this cake in cupcake form! Simply divide the batter into a muffin tin and bake for 18-20 minutes.
Storage/Reheating
This cake can be stored at room temperature in an airtight container for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To serve leftovers, I like to warm a slice in the microwave for a few seconds to bring out its full flavor. If I’m craving something extra special, a dollop of whipped cream makes a fantastic topping.
FAQs
How can I make this cake more lemony?
To enhance the lemon flavor, I suggest adding more lemon zest or a touch more lemon juice to the batter. You can even add a little lemon extract for a deeper flavor.
Can I use frozen strawberries for this cake?
Yes, frozen strawberries work just fine! Just be sure to thaw and drain them thoroughly before pureeing to avoid excess liquid in the batter.
Is this cake gluten-free?
To make this cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.
Can I freeze this cake?
Yes, you can freeze the cake. I recommend freezing the cake without the glaze. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe bag. When ready to eat, thaw at room temperature and add the glaze just before serving.
How do I prevent the cake from sticking to the pan?
To ensure the cake doesn’t stick, I always grease and flour the pan before adding the batter. You can also use parchment paper, especially on the bottom of the pan, to make removal even easier.
Conclusion
This Strawberry Lemonade Buttermilk Cake is a perfect blend of tangy and sweet flavors that I just can’t get enough of. It’s simple to make, yet so impressive when served to guests. Whether it’s a special occasion or just a sunny afternoon, I know this cake will always hit the spot!
Print
Strawberry Lemonade Buttermilk Cake
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 15 minutes (including cooling)
- Yield: Yield:
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Buttermilk Cake is the perfect dessert for warm weather, combining the sweet and tart flavors of fresh strawberries and lemons. With a soft, fluffy texture and a tangy buttermilk glaze, it’s a delicious treat that’s perfect for summer gatherings, birthdays, or any occasion that calls for a refreshing dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, pureed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the pureed strawberries, lemon zest, and lemon juice, ensuring everything is well incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with a teaspoon of lemon juice to make the glaze. Drizzle the glaze over the cooled cake before serving.
Notes
- For a richer glaze, substitute cream cheese for powdered sugar.
- If you prefer a stronger strawberry flavor, fold in chopped fresh strawberries or add strawberry jam to the glaze.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
