Strawberry Lemonade Buttermilk Cake: Your Zesty, Fruity Slice of Summer!
Get ready to capture the pure essence of sunshine and fresh flavors with this incredible Strawberry Lemonade Buttermilk Cake! This isn’t just a cake; it’s a celebration of summer in every single bite. Imagine a supremely soft, wonderfully tangy, and incredibly juicy cake, bursting with the brightness of lemon and the sweetness of strawberries, all finished with a shimmering, fresh lemon glaze. It truly screams summer!
This cake offers a delightful balance of sweet and tart, with the buttermilk lending an irresistible tender crumb and subtle tang that perfectly complements the fruit. It’s a showstopper for potlucks, barbecues, or any occasion where you want to bring a taste of effortless elegance and seasonal delight. Prepare for rave reviews—this cake is destined to become a warm-weather favorite!
Ingredients:
For the Cake:
½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
Zest of 1 large lemon (about 1 tablespoon)
1½ cups fresh strawberries, hulled and finely diced
For the Lemon Glaze:
1½ cups powdered sugar, sifted
3-4 tablespoons fresh lemon juice (or more, to achieve desired consistency)
Optional: A few drops of red or pink food coloring (for a subtle pink hue)
Equipment:
9×13 inch baking pan
Parchment paper
Large mixing bowl
Electric mixer (handheld or stand mixer with paddle attachment)
Medium mixing bowl
Whisk
Small bowl (for glaze)
Wire cooling rack
Instructions:
Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking pan, then line the bottom with parchment paper, allowing some overhang on the sides for easy lifting. Grease the parchment paper as well.
Cream Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale, about 3-5 minutes.
Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Alternate Wet and Dry: With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Pour in half of the buttermilk and mix until incorporated. Continue alternating with the remaining dry ingredients and buttermilk, ending with the dry ingredients. Mix until just combined, being careful not to overmix, which can lead to a tough cake.
Fold in Lemon Zest and Strawberries: Gently fold in the lemon zest and finely diced fresh strawberries by hand using a spatula. Distribute the strawberries evenly throughout the batter.
Bake the Cake: Pour the cake batter evenly into the prepared 9×13 inch baking pan. Smooth the top with a spatula. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Cool and Glaze: Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for about 15-20 minutes. While it’s still slightly warm, prepare the glaze.
In a small bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth. If desired, add a few drops of red or pink food coloring for a delicate tint.
Once the cake has cooled slightly, poke holes all over the top of the cake using a skewer or a fork (this helps the glaze soak in). Pour or brush the lemon glaze evenly over the top of the cake, allowing it to drip down the sides.
Serve and Enjoy! Let the cake cool completely on the wire rack so the glaze can set. Once cooled, slice and serve this delightful Strawberry Lemonade Buttermilk Cake!
Tips & Variations:
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them combine more smoothly and creates a better emulsion, leading to a lighter, more tender cake.
Don’t Overmix: Overmixing develops the gluten in the flour, which can make the cake tough. Mix only until the ingredients are just combined.
Other Berries: Feel free to swap out the strawberries for other finely diced berries like raspberries or blueberries, or even a mix, to change up the flavor profile.
Bundt Cake Option: This recipe can also be baked in a well-greased and floured Bundt pan. Baking time will likely increase to 50-65 minutes; test with a skewer for doneness.
Storage: Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
This Strawberry Lemonade Buttermilk Cake is a soft, tangy, and juicy masterpiece with a fresh lemon glaze—it truly screams summer in every single bite! Enjoy this perfect treat!