Description
This Strawberry Lemonade Buttermilk Cake is a soft, tangy-sweet dessert that combines fresh strawberries, lemon zest, and rich buttermilk into a moist, tender crumb. Perfect for spring and summer, this easy cake is bursting with fruity flavor and bright citrus notes — ideal for brunch, picnics, or garden parties.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Lemon zest
- Fresh lemon juice
- Unsalted butter, melted
- Vanilla extract
- Fresh strawberries, chopped
- Powdered sugar or lemon glaze (optional, for topping)
Instructions
-
Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
-
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a separate bowl, beat eggs with sugar, then stir in buttermilk, lemon juice, zest, vanilla, and melted butter.
-
Combine wet and dry ingredients, mixing just until no dry streaks remain.
-
Gently fold in chopped strawberries.
-
Pour batter into the prepared pan and smooth the top.
-
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool completely, then top with powdered sugar or a lemon glaze if desired.
Notes
- Substitute blueberries or raspberries for strawberries for a variation.
- Add lemon extract for extra citrus flavor.
- Sour cream can be used instead of buttermilk.
- Great as cupcakes — bake for 18–20 minutes.
- Top with whipped cream and sliced strawberries for a fancy finish.
