Strawberry Lemon Buttermilk Cake
A scrumptious dessert featuring a delicate balance of fresh strawberries and zesty lemon in a moist buttermilk cake.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (use Halal-certified)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (can be made by mixing milk with lemon juice)
- Zest of 1 lemon
- Juice of 1 lemon
Fruits
- 1 cup fresh strawberries, hulled and chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the buttermilk, lemon zest, and lemon juice. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until no streaks of flour remain.
- Gently fold in the chopped strawberries with a spatula.
Baking
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For buttermilk substitution, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5-10 minutes. You can also use other berries like blueberries or raspberries, but adjust the cooking time if using frozen berries. For more even baking, rotate the pan halfway through baking time.