Strawberry Lemonade Buttermilk Cake
🕒 Prep Time: 20 mins
🍳 Bake Time: 30–35 mins
🍽 Yields: 1 9-inch round cake (8-10 servings)
Cake Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
1/2 cup buttermilk
1/2 cup strawberry puree (about 4-5 fresh strawberries blended)
Strawberry Lemonade Glaze:
1 cup powdered sugar, sifted
2 tbsp fresh lemon juice
1 tbsp strawberry puree
1-2 tsp milk (to adjust consistency)
Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan (or line with parchment paper).
2. Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the lemon zest and lemon juice.
Add the buttermilk and strawberry puree, mixing just until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3. 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.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Strawberry Lemonade Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and strawberry puree.
Add milk a teaspoon at a time to reach your desired consistency. The glaze should be smooth and pourable but not too runny.
5. Assemble the Cake
Once the cake has cooled completely, drizzle the strawberry lemonade glaze over the top of the cake. You can allow some to drip down the sides for a pretty effect.
6. Serve & Enjoy
Slice and enjoy the sweet, tangy, and fruity goodness of this strawberry lemonade buttermilk cake!
🍴 Tips & Variations:
Add fresh strawberries: For extra texture, you can fold chopped fresh strawberries into the batter before baking.
For a layered cake: Bake the batter in two 8-inch round pans and layer them with frosting or more glaze in between.
Lemon Frosting Option: If you prefer frosting instead of glaze, you can make a simple lemon cream cheese frosting to spread on top.
Use frozen strawberries: If fresh strawberries aren’t available, frozen strawberries work just fine—just thaw and drain them before pureeing.