Strawberry Lemonade Buttermilk Cake is a delightful dessert that combines the sweet taste of strawberries with the refreshing zing of lemon. It’s perfect for summer gatherings or just a cozy afternoon at home. This cake is light, moist, and features a sweet glaze that enhances its flavor. Making this dessert is simple but very rewarding, giving you a perfect treat to share with friends and family.
How to make Strawberry Lemonade Buttermilk Cake
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped strawberries
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, lemon juice, and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
How to serve Strawberry Lemonade Buttermilk Cake
Serve this cake at room temperature, either plain or topped with fresh whipped cream. It can also be served with a scoop of vanilla ice cream for an extra treat. Garnishing with a few fresh strawberries or lemon slices can make it even more appealing!
How to store Strawberry Lemonade Buttermilk Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving.
Tips to make Strawberry Lemonade Buttermilk Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter once you add the flour; this helps keep the cake light and fluffy.
- You can use frozen strawberries in place of fresh, but let them thaw and drain extra moisture before adding them to the batter.
Variation
If you want to experiment, consider adding other berries like blueberries or raspberries, or even mix in some chopped nuts for a bit of crunch. You can also adjust the glaze by adding a bit of vanilla extract for a different flavor.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. To make a buttermilk substitute, mix one cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes.
2. What should I do if I don’t have a 9×13 inch pan?
If you don’t have a 9×13 inch pan, you can use two 9-inch round cake pans. Just adjust the baking time, checking for doneness a few minutes earlier.
3. How can I make the glaze thicker?
To make a thicker glaze, you can add more powdered sugar until you reach your desired consistency. Just make sure to adjust the amount of lemon juice accordingly to maintain the flavor.
Strawberry Lemonade Buttermilk Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped strawberries
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, lemon juice, and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Leave a Reply