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

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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.