Description
If you’re searching for a dessert that perfectly captures the taste of summer, this strawberry lemonade buttermilk cake is the one to try. Soft, juicy, and bursting with tangy lemon and sweet strawberries, this cake offers a delightful contrast of flavors and textures. It’s finished with a fresh lemon glaze that adds a refreshing zing, making it the perfect treat for picnics, summer parties, or just a sweet moment at home. The use of buttermilk ensures a tender crumb while the natural sweetness of strawberries brings this cake to life.
Ingredients
For the Cake:
½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1½ cups fresh strawberries, chopped and lightly tossed in 1 tablespoon of flour
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This helps create a tender, airy texture in the cake.
Step 3: Add Eggs and Lemon
Beat in the eggs, one at a time. Stir in the lemon zest and lemon juice until well combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.
Step 5: Fold in the Strawberries
Gently fold the floured strawberries into the batter. This light coating of flour prevents them from sinking to the bottom during baking.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Step 7: Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until you reach a pourable consistency. Drizzle over the cooled cake and let it set before serving.
Notes
Serving and Storage Tips
Serving Suggestions
Serve this strawberry lemonade buttermilk cake chilled or at room temperature for the best flavor and texture. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish each slice with a few fresh strawberry slices or a sprinkle of lemon zest for a bright and polished presentation at brunches, baby showers, or summer gatherings.
Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate it for up to 5 days. Make sure it’s covered to prevent it from drying out. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or bring to room temperature before serving. The glaze may soften slightly when frozen, but the flavor will remain delicious.
