Description: A lusciously soft, delightfully tangy, and incredibly juicy cake infused with the bright flavors of summer. Each bite is a perfect harmony of sweet strawberries, zesty lemon, and creamy buttermilk, topped with a fresh lemon glaze that will tantalize your taste buds. This cake is guaranteed to be a crowd-pleaser, perfect for picnics, potlucks, or simply enjoying a sunny afternoon.
Ingredients:
For the Cake:
- ½ cup (1 stick) unsalted butter, softened to room temperature: This is crucial for creating a smooth and creamy batter. Softened butter ensures proper creaming with the sugar, which incorporates air and leads to a light and tender crumb.
- 1 ¾ cups granulated sugar: Provides sweetness and helps to tenderize the cake. The granulated sugar also contributes to the cake’s golden-brown crust.
- 3 large eggs: Bind the ingredients together, add richness and moisture, and contribute to the cake’s structure. Use large eggs at room temperature for optimal emulsification.
- 1 tbsp lemon zest: Adds a burst of bright, citrusy flavor that complements the strawberries beautifully. Use a microplane or fine grater to zest the lemon, ensuring you only get the flavorful outer layer and avoid the bitter white pith.
- ¼ cup fresh lemon juice: Enhances the tangy flavor profile and interacts with the baking soda to create a light and airy texture. Freshly squeezed lemon juice is always preferred for its superior flavor.
- 1 tsp vanilla extract: Enhances the overall flavor complexity and adds a touch of warmth. Use pure vanilla extract for the best taste.
- 2 ½ cups all-purpose flour: Provides the structure for the cake. Ensure you measure the flour accurately, either by weighing it or using the spoon-and-level method, to avoid a dry or dense cake.
- 1 tsp baking powder: A leavening agent that helps the cake rise, creating a light and fluffy texture.
- ½ tsp baking soda: Another leavening agent that reacts with the acidity of the buttermilk and lemon juice to further enhance the rise and create a tender crumb.
- ½ tsp salt: Balances the sweetness and enhances the other flavors in the cake.
- 1 cup buttermilk: Adds moisture, tanginess, and tenderness to the cake. The acidity in buttermilk also helps to activate the baking soda, resulting in a lighter and more tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it thickens.
- 1 ½ cups chopped fresh strawberries (patted dry): The star of the show! Adds sweetness, moisture, and beautiful color to the cake. Make sure to pat the strawberries dry to prevent them from weighing down the batter or making the cake soggy.
For the Lemon Glaze:
- 1 cup powdered sugar: Provides the sweetness and structure for the glaze. Powdered sugar dissolves easily, creating a smooth and glossy glaze.
- 2-3 tbsp fresh lemon juice: Adds the tangy lemon flavor to the glaze and thins it to the desired consistency.
- Optional: extra lemon zest or strawberry slices for garnish: Adds a pop of color and enhances the visual appeal of the cake.
Preparation:
Step 1: Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when the cake goes in, leading to even baking. Grease and flour a 9×13-inch pan. Greasing prevents the cake from sticking, and flouring helps to release it cleanly after baking. You can also use baking spray with flour for an easier application.
Step 2: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer (stand mixer or hand mixer) for 3-4 minutes, or until light and fluffy. This process is crucial for incorporating air into the batter, which contributes to a light and tender cake. The mixture should become pale and almost doubled in volume.
Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter. Then, stir in the lemon zest, fresh lemon juice, and vanilla extract. These ingredients add essential flavors and aromas to the cake.
Step 4: Mix Dry Ingredients
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, preventing lumps and ensuring a consistent texture.
Step 5: Combine Wet & Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. This method helps to prevent overmixing, which can lead to a tough cake. Mix until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Fold in Strawberries
Gently fold in the chopped, patted-dry strawberries. Distribute them evenly throughout the batter. Be gentle when folding to avoid crushing the strawberries or overmixing the batter.
Step 7: Bake
Pour the batter into the prepared 9×13 inch pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking for doneness around 30 minutes, as baking times can vary depending on your oven.
Step 8: Cool & Glaze
Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly. While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth. Add more lemon juice, one teaspoon at a time, to achieve the desired consistency. Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Garnish with extra lemon zest or fresh strawberry slices, if desired.
Why You Will Love This Recipe
This Strawberry Lemonade Buttermilk Cake is a summer dream come true! It’s incredibly moist and tender, with a perfect balance of sweet and tangy flavors. The fresh strawberries burst with juicy goodness, and the lemon zest and juice add a refreshing zest that complements the sweetness beautifully. The buttermilk adds a subtle tang and contributes to the cake’s incredibly soft texture. Plus, the lemon glaze is the perfect finishing touch, adding a bright and zesty sweetness that ties everything together. It’s easy to make, using ingredients you probably already have in your pantry, and it’s guaranteed to be a hit at any gathering!
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
- Pair it with a refreshing glass of homemade lemonade or iced tea.
- Cut the cake into squares and serve it as part of a dessert buffet at a summer barbecue or picnic.
- Enjoy a slice with your morning coffee or afternoon tea for a delightful pick-me-up.
- For a more elegant presentation, dust the cake with powdered sugar and arrange fresh strawberry slices on top.
Tips:
- Make sure your butter and eggs are at room temperature for optimal creaming and emulsification.
- Don’t overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Pat the strawberries dry to prevent them from making the cake soggy.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it thickens.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For an even more intense lemon flavor, you can add a few drops of lemon extract to the batter.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Nutritional Information: (per serving, approximate)
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
- Calories: 350-400
- Protein: 4-5g
- Sodium: 200-250mg
Conclusion
This Strawberry Lemonade Buttermilk Cake is a true celebration of summer flavors. Its simplicity and deliciousness make it a perfect choice for any occasion. Whether you’re baking it for a special gathering or simply to treat yourself, this cake is sure to bring joy to everyone who tastes it. The combination of fresh strawberries, tangy lemon, and creamy buttermilk creates a symphony of flavors that will leave you wanting more. So, grab your ingredients, preheat your oven, and get ready to bake a cake that will become a new favorite!
Questions and Answers about this Recipe:
- Can I use frozen strawberries instead of fresh strawberries?
- Yes, you can use frozen strawberries, but be sure to thaw them completely and pat them very dry before adding them to the batter. Frozen strawberries tend to release more moisture than fresh ones, so removing excess water is crucial to prevent a soggy cake. It’s best to use fresh if possible, as they hold their shape better during baking.
- What can I substitute for buttermilk if I don’t have any on hand?
- If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir well and let it sit for 5-10 minutes until it thickens and curdles slightly. This mixture will mimic the acidity and texture of buttermilk, which is essential for the cake’s tenderness.
- How do I prevent the strawberries from sinking to the bottom of the cake?
- There are a few ways to prevent the strawberries from sinking. First, make sure to pat them thoroughly dry before adding them to the batter. Second, you can toss the chopped strawberries in a tablespoon or two of flour before folding them into the batter. This helps to create a barrier that prevents them from sinking. Finally, ensure the batter is thick enough; a runny batter is more likely to allow the strawberries to sink.
- Can I make this cake ahead of time?
- Yes, you can make this cake a day or two ahead of time. Allow the cake to cool completely after baking, then wrap it tightly in plastic wrap or store it in an airtight container. Store it at room temperature. Wait to glaze the cake until just before serving to maintain the glaze’s freshness and appearance.
- Can I use a different type of pan for this recipe?
- While the recipe is written for a 9×13 inch pan, you can adapt it for other pan sizes. If you use a smaller pan, like a 9-inch round or square pan, the baking time may need to be increased. If using muffin tins, adjust baking time to 20–25 minutes, to make cupcakes. Keep an eye on the cake and check for doneness with a toothpick. Just make sure to adjust the baking time accordingly and grease and flour the pan thoroughly before pouring in the batter.
