why make this recipe
This Strawberry Lemonade Buttermilk Cake is a wonderful treat for any occasion. The combination of sweet strawberries and tangy lemon creates a refreshing flavor that is perfect for spring and summer gatherings. It’s light, moist, and easy to make, making it a favorite among both novice and experienced bakers. This cake brings a taste of sunshine to your table, and the glaze adds a delightful finishing touch. Whether it’s for a birthday, a picnic, or just a family dessert, this cake is sure to please.
how to make Strawberry Lemonade Buttermilk Cake
Ingredients :
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup fresh strawberry puree
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the glaze: 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the strawberry puree, lemon juice, and lemon zest.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cake and garnish with fresh strawberries if desired.
how to serve Strawberry Lemonade Buttermilk Cake
Serve the Strawberry Lemonade Buttermilk Cake at room temperature. You can cut it into squares and place them on a serving platter. For extra flair, add fresh strawberries on top or a dollop of whipped cream. This cake also pairs well with a scoop of vanilla ice cream for a delicious dessert.
how to store Strawberry Lemonade Buttermilk Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To freeze, wrap the cake well in plastic wrap and aluminum foil, and it can last up to 3 months. Thaw it overnight in the refrigerator before serving.
tips to make Strawberry Lemonade Buttermilk Cake
- Use ripe, fresh strawberries for the best flavor.
- Make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- If you like a stronger lemon flavor, increase the amount of lemon juice and zest in the batter.
variation
You can try adding blueberries along with strawberries for a mixed berry cake. Alternatively, replace the lemon juice with lime juice for a different citrus flavor.
FAQs
1. Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Just thaw them first and drain excess liquid before pureeing.
2. Is there a dairy-free option for this cake?
You can use a dairy-free butter substitute and almond milk mixed with lemon juice to replace buttermilk.
3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it covered at room temperature and glaze it before serving.
Strawberry Lemonade Buttermilk Cake
Ingredients
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk Can be homemade by adding vinegar or lemon juice to milk.
- 1/2 cup fresh strawberry puree Use ripe, fresh strawberries.
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the strawberry puree, lemon juice, and lemon zest.
Baking
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Glaze
- While the cake cools, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Drizzle the glaze over the cooled cake and garnish with fresh strawberries if desired.