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Strawberry Lemonade Buttermilk Cake

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Strawberry Lemonade Buttermilk Cake is a soft, tangy, and juicy dessert that captures the bright, refreshing flavors of summer. With tender crumb, bursts of fresh strawberries, and a vibrant lemon glaze, this cake is ideal for picnics, brunches, or any gathering where a light, fruity dessert is desired.

Why You’ll Love This Recipe

This cake combines the tartness of lemonade with the sweet, juicy goodness of strawberries for an unforgettable flavor. The addition of buttermilk ensures a moist and tender crumb, while the fresh lemon glaze adds an extra zing that ties the whole dessert together. It is easy to prepare yet impressive enough to delight family and guests alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

  • ½ cup (1 stick) unsalted butter, softened

  • 1¾ cups granulated sugar

  • 3 large eggs

(Additional ingredients typically required to complete this cake based on standard recipes are: about 2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 1½ cups chopped fresh strawberries.)

For the lemon glaze (commonly used ingredients):

  • 1 cup powdered sugar

  • 2 to 3 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.

  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

  6. Stir in the vanilla extract, lemon zest, and gently fold in the chopped strawberries.

  7. Pour the batter into the prepared baking pan and smooth the top.

  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool completely before glazing.

  10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before slicing and serving.

Servings and Timing

This recipe yields approximately 12 to 15 servings.
Preparation time: 20 minutes
Baking time: 40-45 minutes
Cooling and glazing time: 30 minutes

Variations

  • Berry Mix: Replace half the strawberries with blueberries or raspberries for a mixed berry version.

  • Lemon-Lime Twist: Add a bit of lime zest and juice for a citrusy variation.

  • Layered Cake: Bake in two round pans and layer with whipped cream and strawberries for a festive presentation.

  • Cupcake Version: Divide the batter into cupcake tins for individual servings, adjusting baking time to 18-22 minutes.

  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds to restore their soft texture.
Freezing is also possible: wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, but thaw them first and pat dry to prevent excess moisture in the batter.

How do I keep the strawberries from sinking in the cake?

Toss the chopped strawberries with a tablespoon of flour before folding them into the batter.

Can I use bottled lemon juice for the glaze?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

What can I substitute for buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I make this cake a day in advance?

Yes, this cake can be baked a day ahead. Keep it covered to maintain freshness.

Is it necessary to glaze the cake?

The glaze enhances the lemon flavor but the cake is delicious even without it.

Can I use cake flour instead of all-purpose flour?

Yes, but the texture may be even lighter and softer.

What if I do not have a 9×13-inch pan?

You can use two 8-inch round pans; adjust the baking time accordingly.

Can I add more lemon flavor to the cake?

For a stronger lemon flavor, add a bit more lemon zest or a teaspoon of lemon extract.

Conclusion

Strawberry Lemonade Buttermilk Cake is a delightful way to celebrate the fresh, bright flavors of the season. Its tender crumb, juicy berries, and refreshing lemon glaze make it a perfect centerpiece for any summer gathering. Whether served at a picnic, a brunch, or as a sweet ending to a family meal, this cake promises to impress and satisfy.

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Strawberry Lemonade Buttermilk Cake

Strawberry Lemonade Buttermilk Cake

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Bursting with fresh strawberries and bright lemon flavor, this Strawberry Lemonade Buttermilk Cake is moist, tangy, and perfectly sweet! Topped with a zesty lemon glaze, it’s the ultimate summer dessert that’s sure to impress at any gathering or picnic.

Ingredients

For the cake:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 3 large eggs

  • 2 1/2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup buttermilk

  • 1/4 cup fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 1/2 cups diced fresh strawberries

For the lemon glaze:

  • 1 cup powdered sugar

  • 2-3 tablespoons fresh lemon juice

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

  • In a large bowl, cream the butter and granulated sugar together until light and fluffy.

  • Add the eggs one at a time, beating well after each addition.

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

  • In another bowl, combine the buttermilk, lemon juice, and lemon zest.

  • Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.

  • Gently fold in the diced strawberries.

  • Pour the batter into the prepared pan and spread evenly.

  • Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

  • Allow the cake to cool completely.

  • For the glaze, whisk the powdered sugar with 2–3 tablespoons of lemon juice until smooth and drizzle over the cooled cake.

  • Slice, serve, and enjoy!

Notes

  • Toss strawberries lightly in a tablespoon of flour before folding them into the batter to prevent sinking.

  • Adjust the amount of lemon juice in the glaze to achieve your preferred consistency.

  • Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

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