If you’re craving a dessert that captures the sunny spirit of summer with every bite, the Strawberry Lemonade Buttermilk Cake Recipe is an absolute must-try. This cake balances tangy lemon zest and fresh strawberries with the rich, tender crumb made moist by buttermilk, creating a luscious combination that feels both nostalgic and delightfully fresh. Whether you’re serving it for a gathering or a cozy treat at home, this cake always manages to brighten the mood and dazzle the palate with its perfect harmony of flavors.
Ingredients You’ll Need
Gathering simple, quality ingredients is key for this recipe. Each item plays a crucial role, whether it’s creating a moist texture, adding vibrant flavor, or contributing to that gorgeous golden color that makes the Strawberry Lemonade Buttermilk Cake Recipe so inviting.
- Unsalted butter (1 cup, softened): Provides rich moisture and a tender crumb while allowing you to control the salt content perfectly.
- Granulated sugar (1.5 cups): Sweetens the cake and helps create that appealing light and fluffy batter texture.
- Large eggs (4): Act as a binder and leavening aid, adding structure and richness to every slice.
- Lemon zest (2 tablespoons): Packs a punch of aromatic citrus flavor that’s key in delivering the refreshing lemonade aspect.
- Fresh lemon juice (0.25 cup): Brings brightness and acidity to balance the sweetness beautifully.
- Vanilla extract (0.5 teaspoon): Enhances the flavors with warmth and subtle depth.
- All-purpose flour (2.5 cups): The base that forms the cake’s structure while keeping it tender and soft.
- Baking soda (0.5 teaspoon): Helps the cake rise evenly and keeps it light.
- Baking powder (0.5 teaspoon): Works alongside baking soda for the perfect rise and texture.
- Salt (0.5 teaspoon): Balances sweetness and enhances the overall flavor.
- Buttermilk (1 cup): Adds moisture and a slight tang that keeps the cake moist and flavorful.
- Fresh strawberries (0.75 cup, finely chopped): Introduce bursts of juicy, fruity sweetness throughout the cake.
- Powdered sugar (1 cup, for glaze): Sweetens the glaze while providing a smooth texture.
- Lemon juice (2-3 tablespoons, for glaze): Gives the glaze a zesty finish that complements the cake.
- Lemon zest (0.5 teaspoon, for glaze): Adds a fresh citrus aroma and visual appeal to the glaze.
How to Make Strawberry Lemonade Buttermilk Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan for that beautiful, classic shape or use a 9×13-inch pan for a more traditional cake square. Proper preparation of the pan ensures your cake releases easily and maintains its delicate form.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, giving your cake a soft and tender texture packed with flavor.
Step 3: Add Eggs and Citrus Flavors
Add eggs one at a time to keep the batter smooth and well-blended. Then stir in the lemon zest, fresh lemon juice, and vanilla extract. This trio brings that signature strawberry lemonade taste to the cake, infusing it with refreshing citrus notes.
Step 4: Mix Dry Ingredients Separately
Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Combining these dry ingredients beforehand ensures even distribution, which is key to the cake’s texture and rise.
Step 5: Combine Wet and Dry Ingredients Alternately
Add the dry ingredients and buttermilk alternately to the wet mixture, always starting and ending with the flour mixture. This method helps maintain a smooth batter without overmixing, which can lead to a dense cake.
Step 6: Fold in Fresh Strawberries
Gently fold in the finely chopped fresh strawberries. The careful folding preserves the fruit’s integrity, preventing them from sinking too much and distributing lovely bits of juicy sweetness throughout the cake.
Step 7: Pour Batter and Bake
Pour your batter into the prepared pan and smooth the surface with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. This step fills your kitchen with a tantalizing aroma and promises a moist, fluffy cake inside.
Step 8: Cool and Glaze
After removing the cake from the oven, allow it to cool for 10 to 15 minutes in the pan. Transfer it to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, lemon juice, and lemon zest to create a bright, tangy glaze. Drizzle this glaze over the cooled cake and let it set before slicing.
How to Serve Strawberry Lemonade Buttermilk Cake Recipe
Garnishes
Top your cake with a few extra fresh strawberry slices or a sprinkle of additional lemon zest for a fresh and colorful presentation. A few mint leaves can also add a lovely contrast and an extra pop of flavor that complements the citrusy sweetness.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream to elevate the indulgence. For a lighter touch, serve alongside a fresh fruit salad featuring berries and citrus segments to echo those vibrant flavors.
Creative Ways to Present
Consider slicing the cake into petite squares for a charming tea party treat or serving as individual mini cakes with a drizzle of extra glaze per portion. Layering the cake with whipped cream and fresh strawberries can also transform it into a stunning trifle variation.
Make Ahead and Storage
Storing Leftovers
Once your cake has been glazed and cooled completely, store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This keeps it fresh while retaining moisture and flavor.
Freezing
You can freeze the unglazed cake wrapped tightly in plastic wrap and then foil for up to three months. Thaw overnight in the refrigerator before glazing just before serving for the best texture and freshness.
Reheating
If you enjoy your cake slightly warm, gently reheat slices in the microwave for about 15 seconds. This softens the crumb and enhances the luscious flavors without compromising the delicate texture.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best in this recipe since frozen ones release extra moisture that might affect the cake’s texture. If you must use frozen, thaw and drain them well before folding into the batter.
Is buttermilk essential for the cake?
Buttermilk is key to achieving the cake’s moist, tender crumb and subtle tang. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the thickest part of the cake; if it comes out clean or with just a few moist crumbs, your cake is done. Overbaking can dry out the delicate crumb, so keep an eye on it after 45 minutes.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it separately to maintain the cake’s structure.
What is the best way to achieve a smooth glaze?
Whisk your powdered sugar gently into the lemon juice and zest until you get a smooth, pourable consistency. If it’s too thick, add a little more lemon juice; too thin, add a bit more powdered sugar.
Final Thoughts
This Strawberry Lemonade Buttermilk Cake Recipe is a true slice of sunshine that’s as delightful to make as it is to share. It marries simple ingredients with bursting fresh flavors in a way that invites smiles at the very first bite. Whether it’s for a celebration or a casual afternoon treat, this cake is sure to become a favorite in your baking repertoire. Go ahead, give it a whirl—you’ll be so glad you did!
Print
Strawberry Lemonade Buttermilk Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Strawberry Lemonade Buttermilk Cake bursting with fresh strawberry flavor and zesty lemon notes, moistened with buttermilk for a tender crumb, and topped with a bright lemon glaze. Perfect for spring and summer gatherings.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 0.5 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.75 cup finely chopped fresh strawberries
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 0.5 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch cake pan to ensure easy removal after baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract for a bright, fragrant base.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
- Fold in Strawberries: Gently fold in the finely chopped fresh strawberries to distribute them evenly without crushing.
- Pour Batter and Bake: Pour the prepared batter into the greased pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Let the glaze set before slicing and serving your beautiful Strawberry Lemonade Buttermilk Cake.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- 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 minutes.
- Make sure not to overmix the batter after adding dry ingredients to keep the cake light and tender.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added texture, you can sprinkle some chopped nuts on top of the glaze before it sets.
