Strawberry Lemonade Buttermilk Cake
A light and moist cake featuring sweet strawberries and tangy lemon, perfect for spring and summer gatherings.
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.
Notes
Serve at room temperature; pairs well with whipped cream or vanilla ice cream. Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 25g
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