Strawberry Lemonade Buttermilk Cake
Imagine a soft, fluffy cake that’s bursting with the bright, tangy flavors of strawberry and lemon, and topped with a sweet, creamy glaze. That’s exactly what you’re in for with this Strawberry Lemonade Buttermilk Cake! Every bite is like a little piece of sunshine, with the sweet strawberries balancing perfectly against the zesty lemon. Trust me, this cake is the kind of dessert you want to have on hand for any summer gathering, birthday, or just when you’re in the mood for something delightful.
This cake is light, moist, and just the right level of sweetness. It’s got all the feel-good vibes and none of the fuss, making it perfect for any occasion. Whether you’re serving it at a picnic, a backyard BBQ, or just enjoying a quiet moment with a cup of tea, it’s going to impress everyone!
Why You’ll Love Strawberry Lemonade Buttermilk Cake
Here’s why this cake is an absolute game-changer:
Perfectly Flavored: The combination of sweet strawberries and tart lemon creates a fresh, bright flavor that everyone will love.
Light and Moist: Thanks to the buttermilk, this cake has the perfect moist texture that makes each slice melt in your mouth.
Simple Ingredients: You won’t need anything fancy—just a few pantry staples and some fresh fruit.
Gorgeous and Fun: This cake is not only delicious but looks gorgeous with the pink color from the strawberries and the drizzle of sweet glaze.
Crowd-Pleasing: It’s an easy cake to serve at any gathering, and it’s guaranteed to be a hit with both kids and adults alike.
Ingredients in Strawberry Lemonade Buttermilk Cake
This cake is made with simple ingredients that come together for a deliciously light dessert. Here’s what you’ll need:
Fresh Strawberries: These juicy beauties provide the sweet, fruity flavor that makes this cake irresistible.
Lemon Juice and Zest: Adds a fresh, zesty kick that perfectly balances the sweetness of the strawberries.
Buttermilk: Keeps the cake moist and tender, while also adding a subtle tangy flavor.
All-Purpose Flour: The base of the cake, giving it structure and that melt-in-your-mouth texture.
Sugar: Sweetens the cake just right, without overwhelming the other flavors.
Eggs: They help bind the ingredients together and give the cake its airy texture.
Baking Powder: This is the magic that makes the cake rise, giving it a light and fluffy texture.
Butter: Adds richness and flavor, making every bite buttery and delicious.
(Note: The full ingredients list with measurements is provided in the recipe card directly below.)
Instructions
Let’s get baking! Follow these simple steps to make this show-stopping cake:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). This will ensure the cake bakes evenly and gets that perfect golden brown color.
Prepare the Pan:
Grease and flour a 9-inch round cake pan (or you can line it with parchment paper). This step ensures that the cake comes out of the pan easily once it’s baked.
Mix the Wet Ingredients:
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Add Buttermilk and Dry Ingredients:
Alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix, or the cake might be too dense.
Fold in the Strawberries:
Gently fold in the chopped fresh strawberries, making sure they’re evenly distributed throughout the batter.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
While the cake cools, whisk together powdered sugar, lemon juice, and a bit of milk to make a smooth glaze.
Glaze the Cake:
Once the cake is completely cool, drizzle the glaze over the top. Feel free to add extra strawberries on top for an extra pop of color and flavor.
Serve and Enjoy:
Slice the cake, serve, and enjoy the refreshing flavors of strawberry and lemon in every bite!
Nutrition Facts:
Servings: 10
Calories per serving: ~250-300 (depending on size)
Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
How to Serve Strawberry Lemonade Buttermilk Cake
This cake is delicious on its own, but here are a few ways to make it even more delightful:
- With Whipped Cream: A dollop of freshly whipped cream adds a creamy contrast to the tangy flavors of the cake.
- With Fresh Berries: Serve with extra fresh strawberries or blueberries for a refreshing touch.
- As a Dessert with Tea: Pair it with a hot cup of tea or iced lemonade for the ultimate afternoon treat.
Additional Tips
Here are a few tips to elevate your cake-making game:
- Use Fresh Strawberries: Fresh strawberries work best in this recipe. If you use frozen, make sure they’re thawed and drained to avoid excess moisture.
- Zest the Lemon First: Before juicing your lemon, make sure to zest it—this way, you’ll get all that fragrant lemon peel for maximum flavor.
- Check for Doneness Early: Ovens vary, so start checking the cake after 30 minutes to avoid overbaking.
FAQ’s
1. Can I use frozen strawberries?
Yes, but fresh strawberries are preferred for the best texture and flavor. If using frozen, be sure to thaw and drain them before adding them to the batter.
2. Can I make this cake ahead of time?
Absolutely! You can bake and store the cake a day in advance. Just make sure to glaze it right before serving to keep it looking fresh.
3. Can I use non-dairy milk instead of buttermilk?
You can substitute buttermilk with a non-dairy milk, like almond milk, mixed with a teaspoon of lemon juice or vinegar to mimic the tanginess.
4. How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
5. Can I use a different type of fruit?
Absolutely! You can substitute the strawberries with raspberries, blueberries, or blackberries for a different twist.
6. How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready to come out of the oven.
7. Can I use a different pan size?
You can use a 9×13-inch pan for a thinner cake, or a bundt pan for a fun shape. Just adjust the baking time accordingly.
8. How can I make this cake even more lemony?
For a stronger lemon flavor, increase the amount of lemon zest and juice in both the cake and glaze.
9. Can I freeze this cake?
Yes! You can freeze the unglazed cake for up to 3 months. Just wrap it tightly in plastic wrap and foil, then thaw before glazing and serving.
10. Can I make this a layered cake?
Yes, you can bake the cake in two pans and layer them for a beautiful, multi-layer cake.
CONCLUSION
This Strawberry Lemonade Buttermilk Cake is the perfect treat for any occasion, from a backyard BBQ to a cozy afternoon at home. Its light, airy texture and bright, fruity flavors make it a crowd favorite. With minimal ingredients and simple steps, this cake is as easy as it is delicious. So next time you’re in the mood for a refreshing dessert, give this cake a try—you won’t be disappointed!
PrintStrawberry Lemonade Buttermilk Cake
Strawberry Lemonade Buttermilk Cake is a light and tangy dessert featuring a fluffy buttermilk cake infused with strawberry and lemon flavors. Topped with a sweet strawberry glaze, it’s a refreshing and perfect treat for summer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/4 cup strawberry puree
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons fresh strawberry puree (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the buttermilk, lemon juice, strawberry puree, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and strawberry puree until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- For an extra touch, add fresh sliced strawberries on top of the glaze.
- If you don’t have fresh strawberries, you can substitute with store-bought strawberry puree or jam.
- Ensure the cake is completely cooled before adding the glaze to prevent it from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 38g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
