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.