Strawberry Lemonade Buttermilk Cake
A delightful cake blending tangy lemon and sweet strawberries, perfect for any occasion.
Servings: 12 servings
Calories: 390kcal
Equipment
- Mixing Bowl
- Bundt Pan or 9x13-inch Pan
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 0.5 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.75 cup finely chopped fresh strawberries
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons lemon juice (for glaze)
- 0.5 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13-inch pan.
- Cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick comes out clean. Cool for 10–15 minutes before transferring to a wire rack.
- Whisk together glaze ingredients: powdered sugar, lemon juice, and zest.
- Drizzle glaze over cooled cake and let set before slicing.
Notes
Use fresh lemon juice for the best flavor. To make your own buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Nutrition
Calories: 390kcal | Fat: 19g