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.
