Strawberry Lemonade Buttermilk Cake

Get ready for a delightful treat that brings sunshine straight to your table—Strawberry Lemonade Buttermilk Cake! This cake is a perfect blend of tangy lemon and sweet strawberries, making each bite a refreshing experience. It’s easy to whip up, so you don’t need to be a seasoned baker to impress your family and friends with this scrumptious dessert. I remember the first time I baked this for a family gathering; the kids couldn’t get enough! This cake is not just another recipe; it’s a family favorite. If you love our classic Vanilla Pound Cake, you’re in for a treat. So, roll up your sleeves and get ready to create something special that will have everyone asking for seconds!

What is Strawberry Lemonade Buttermilk Cake?

What a name, right? Strawberry Lemonade Buttermilk Cake sounds like a party on a plate! You might wonder if this cake is a drink or a dessert. Well, it’s both in spirit! Imagine the zesty punch of lemonade lovingly intertwined with sweet strawberries, all soaked into a tender buttermilk cake. They say, “the way to a man’s heart is through his stomach,” and trust me, this cake will win over anyone’s heart! It’s a juicy, fun-filled delight that’s perfect for any occasion. Ready to tantalize your taste buds? Let’s dive into the recipe!

Why You’ll Love This

You’re going to adore the Strawberry Lemonade Buttermilk Cake for three main reasons! First, this dish is bursting with flavor—each bite is a zesty explosion of lemon paired with juicy strawberries that sing of summer. Second, it’s economical! Making this cake at home saves you a trip to the bakery and puts that cash back in your pocket. Lastly, the creamy buttermilk adds an incredible moisture that keeps the cake fluffy and decadent. If you enjoyed our Lemon Poppy Seed Muffins, you’ll definitely want to stick around for this! So why wait? Gather your ingredients and start creating magic in the kitchen!

How to Make

Quick Overview

Creating the Strawberry Lemonade Buttermilk Cake is a breeze! It’s simple, vibrant, and so satisfying—perfect for a busy day or a special weekend treat. With a prep time of just 20 minutes and a baking time of around 50 minutes, you’ll have a refreshing dessert ready in no time!

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3/4 cup finely chopped fresh strawberries
• 1 cup powdered sugar (for glaze)
• 2–3 tablespoons lemon juice (for glaze)
• 1/2 teaspoon lemon zest (for glaze)

Step-by-Step

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour either a 10-inch Bundt pan or a 9×13-inch pan.
2. Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add eggs: Beat in the eggs, one at a time, ensuring you mix well after each addition.
4. Mix in flavors: Stir in the lemon zest, lemon juice, and vanilla extract until combined.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Combine wet and dry: Alternately mix the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Fold in strawberries: Gently fold in the chopped strawberries, letting their color brighten your batter.
8. Pour batter: Pour the batter into your prepared pan and smooth the top evenly.
9. Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool down: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
11. Make the glaze: In a separate bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze until smooth.
12. Drizzle glaze: Once the cake is cool, drizzle the glaze over the top and let it set before serving.

What to Serve Strawberry Lemonade Buttermilk Cake With

To elevate your dessert experience, serve your Strawberry Lemonade Buttermilk Cake with a dollop of homemade whipped cream or a scoop of vanilla ice cream. A side of fresh berries adds a beautiful touch, while iced tea or lemonade makes for a refreshing drink pairing that enhances the cake’s flavors.

Top Tips for Perfecting

1. Ingredient swaps: If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
2. Perfect texture: Make sure your butter is soft but not melted for the best cake texture—look for it to be cream cheese-like.
3. Avoid overmixing: When combining the dry ingredients with the wet, mix just until incorporated to keep your cake fluffy.
4. Check doneness: Ovens can vary, so start checking at the 45-minute mark. A toothpick inserted should come out clean or with a few moist crumbs.

Storing and Reheating Tips

Store any leftover Strawberry Lemonade Buttermilk Cake in an airtight container in the fridge for up to 5 days. If you want to keep it longer, consider freezing it! Wrap slices in plastic wrap and foil, and pop them in the freezer for up to 3 months. When you’re ready to enjoy, thaw at room temperature or microwave for a few seconds to bring back that fresh-from-the-oven taste.

FAQs

Can I use frozen strawberries?
Yes, you can! Just make sure to thaw and drain them before adding to the batter.

Can I make this cake ahead of time?
Absolutely! It keeps well for a few days in the fridge and can be frosted right before serving.

Is there a dairy-free version?
You can substitute the buttermilk with non-dairy milk mixed with vinegar to create a similar effect.

Conclusion

Now that you have the scoop on making a delightful Strawberry Lemonade Buttermilk Cake, it’s time to get baking! This recipe is perfect for any occasion and sure to impress family and friends. You’re just a few steps away from bringing a touch of brightness to your dessert table. Happy baking!