There’s something undeniably magical about the combination of fresh strawberries and bright lemon in desserts, isn’t there? It instantly evokes the feeling of warm spring days and sunny summer afternoons. That’s exactly the vibe I wanted to capture with this Strawberry Lemonade Buttermilk Cake—a light, tender cake bursting with citrusy brightness and juicy strawberry bits, all finished with a sweet, tangy lemon glaze. If you love desserts that aren’t overly sweet but packed with fresh flavor, this one’s going to be a new favorite.
I remember making this cake for a small get-together last spring, and it disappeared almost as quickly as I sliced it. What I love most is how simple the technique is—no complicated steps or fancy tools—yet the result looks and tastes like something you’d find at a charming bakery. Plus, the buttermilk really makes the crumb moist and soft, giving the cake a wonderful texture that melts in your mouth. And the lemon glaze? It’s the perfect finishing touch, adding just the right amount of tang to balance the natural sweetness of the strawberries.
If you’re ready to bring a little sunshine to your dessert table, let’s get started!
Ingredients You’ll Need
Here’s what you’ll need for the cake and the glaze:
For the Cake:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, melted
¾ cup granulated sugar
2 large eggs, room temperature
½ cup buttermilk (or milk plus ½ tbsp lemon juice)
Zest of 1 lemon
2 tbsp fresh lemon juice
1 cup diced fresh strawberries
For the Lemon Glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest
A quick pro tip before we dive in: toss those diced strawberries in about a tablespoon of flour before folding them into the batter. This little trick helps keep them suspended evenly throughout the cake instead of sinking straight to the bottom during baking. Trust me, it makes all the difference!
Getting Started: Preparing the Cake
Alright, first things first, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You want to make sure the pan is well-prepped so the cake comes out easily after baking.
Now, grab a medium-sized bowl and whisk together the dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. Combining these first ensures that your cake will rise evenly and have a nice light texture.
In a separate large bowl, mix the melted butter and granulated sugar until well combined. This part smells like heaven, by the way—there’s something about melted butter and sugar mingling that just feels cozy. Next, add the eggs one at a time, stirring well after each addition so the batter stays smooth.
Once the eggs are incorporated, stir in the buttermilk (or milk with lemon juice if you’re using that substitute), lemon zest, and fresh lemon juice. The batter should start to look silky and slightly tangy, promising that bright lemon flavor in every bite.
Finishing the Batter and Baking Your Strawberry Lemonade Buttermilk Cake
Welcome back! Now that your batter is perfectly mixed with that lovely zing of lemon, it’s time to bring in those star ingredients—the fresh strawberries. This step really takes the cake from ordinary to something special. The juicy strawberries add bursts of sweetness and a beautiful pop of color throughout the crumb. Just remember our pro tip from before: tossing the strawberries in a bit of flour prevents them from sinking to the bottom, ensuring they’re evenly distributed in every bite.
Steps Continued: Folding in Strawberries and Baking
Gently fold the floured strawberries into your batter using a spatula. Be careful not to overmix here; you want the batter to stay light and airy so your cake stays tender. Once the strawberries are folded in, pour the batter into the greased 9-inch cake pan, smoothing the top with your spatula.
Pop the pan into the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Keep an eye on it towards the end of baking—ovens can vary, so start checking around 30 minutes.
Once baked, let the cake cool in the pan for about 10 minutes. This resting time helps the cake firm up slightly and makes it easier to remove from the pan without breaking. Then, carefully transfer it to a wire rack to cool completely. Cooling completely is crucial because if the cake is even slightly warm, the glaze will melt and run off instead of setting nicely on top.
Making the Lemon Glaze
While the cake is cooling, let’s whip up that luscious lemon glaze that really sets this cake apart. The glaze is simple but packs a punch of fresh citrus flavor that pairs beautifully with the strawberries and buttermilk cake.
In a small bowl, whisk together the powdered sugar, lemon zest, and 2 tablespoons of fresh lemon juice. You’re looking for a smooth, pourable glaze—if it’s too thick, add a little more lemon juice, a teaspoon at a time, until it reaches the right consistency.
Once your cake has cooled completely, drizzle the glaze over the top. I like to use a spoon or a small whisk to create thin streams that cover the cake evenly. Let it sit for a few minutes so the glaze can set. This step adds a sweet and tangy finish that balances the cake’s natural flavors perfectly.
Helpful Tips and Variations
Buttermilk Substitute: If you don’t have buttermilk on hand, no worries. Simply use regular milk and add ½ tablespoon of lemon juice or white vinegar, then let it sit for 5 minutes before using. This homemade buttermilk substitute will still give your cake that tender crumb and subtle tang.
Strawberry Prep: If your strawberries are very juicy, gently pat them dry with paper towels before dicing and tossing in flour. This helps prevent excess moisture from thinning out your batter.
Make It a Layer Cake: This recipe also works well baked as two 8-inch layers. Adjust the baking time accordingly (usually 20-25 minutes), and you can add frosting or more glaze between the layers for an extra-special dessert.
Add a Touch of Vanilla: For a slightly different flavor profile, you can add ½ teaspoon of vanilla extract to the wet ingredients. It complements the lemon and strawberry without overpowering them.
Storage Tips: Keep the cake covered at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate. Just bring it back to room temperature before serving for the best texture.
Strawberry Lemonade Buttermilk Cake: FAQs and Final Thoughts
We’ve come a long way from mixing the batter to glazing that beautiful cake, and I hope you’re as excited as I am for you to try this recipe. Before we wrap things up, let’s address some common questions that pop up when making this cake. Hopefully, these tips will make your baking experience even smoother.
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
You can, but keep in mind that frozen strawberries release more moisture when thawed, which could make your batter wetter and affect the cake’s texture. If you do use frozen, thaw and drain them well, then pat dry with paper towels before tossing in flour and folding into the batter.
2. What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and tenderness that buttermilk provides.
3. How do I prevent the strawberries from sinking to the bottom?
This is where that flour toss trick comes in handy. Lightly coat diced strawberries with about a tablespoon of flour before folding them in. The flour clings to the berries and helps suspend them in the batter as it bakes.
4. Can I make this cake dairy-free?
Yes, with some modifications. Use a dairy-free butter substitute and swap the buttermilk for a plant-based milk mixed with lemon juice to mimic acidity. Keep in mind texture and flavor might be slightly different but still delicious.
5. How long will the cake stay fresh?
Stored covered at room temperature, this cake stays fresh for about two days. You can refrigerate it for up to five days, but make sure to bring it back to room temperature before serving to enjoy its full flavor and tenderness.
6. Can I double the recipe?
Absolutely! Just double all ingredients and bake in two pans or a larger pan. If you use a larger pan, baking time may need to be adjusted—start checking for doneness around 35 minutes.
7. What can I do if my glaze is too runny or too thick?
If the glaze is too runny, add more powdered sugar a teaspoon at a time until it thickens. If it’s too thick, add a few drops of lemon juice or water until it reaches your desired consistency.
Final Thoughts
This Strawberry Lemonade Buttermilk Cake has quickly become one of my favorite go-to recipes for those moments when you want a dessert that’s fresh, bright, and just a little bit special. It’s perfect for spring and summer get-togethers but honestly, I’ve been known to make it just because it feels like sunshine on a plate.
The combination of tender, moist cake, juicy strawberries, and that zingy lemon glaze creates a balance of flavors that’s hard to resist. Plus, the recipe’s simplicity makes it accessible for bakers of all levels, which is always a win in my book.
If you give this cake a try, I’d love to hear how it turns out for you! Feel free to leave a comment sharing your experience or any variations you experimented with. Whether you keep it classic or put your own twist on it, I’m sure this cake will brighten up your day just as much as it did mine.
Happy baking!
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Strawberry Lemonade Buttermilk Cake
Description
This light and flavorful cake combines the bright, zesty notes of fresh lemon with juicy strawberries, all brought together by a tender buttermilk batter. The lemon glaze adds a sweet and tangy finish that enhances the cake’s refreshing character, making it perfect for spring or summer gatherings. The simple technique and wholesome ingredients ensure an effortless yet impressive dessert.
Ingredients
For the Cake:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, melted
¾ cup granulated sugar
2 large eggs, room temperature
½ cup buttermilk (or milk plus ½ tbsp lemon juice)
Zest of 1 lemon
2 tbsp fresh lemon juice
1 cup diced fresh strawberries
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest
Pro Tip
Toss the diced strawberries in 1 tablespoon of flour before folding them into the batter to help prevent them from sinking to the bottom during baking.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, mix the melted butter and sugar until combined. Add the eggs, one at a time, then stir in the buttermilk, lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the floured strawberries.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, whisk together the powdered sugar, lemon juice (start with 2 tablespoons), and lemon zest to make the glaze. Adjust the consistency with more lemon juice if needed.
Once the cake is cool, drizzle the lemon glaze over the top. Let it set for a few minutes before serving.
Notes
Using buttermilk adds moisture and a subtle tang that balances the sweetness of the cake and glaze. The lemon zest and juice provide fresh citrus brightness that complements the strawberries beautifully. Tossing the strawberries in flour prevents them from sinking and helps distribute them evenly throughout the cake. This cake can be stored covered at room temperature for up to two days or refrigerated for longer freshness.
