Strawberry Lemonade Buttermilk Cake
A moist and tender cake that combines the sweetness of strawberries with a zesty lemon twist, perfect for summer gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, at room temperature can substitute with regular milk mixed with a bit of vinegar or lemon juice
- 0.5 cup unsalted butter, melted
- 3 large eggs, at room temperature
- 2 lemons Zest and juice of for added flavor
Fruit Ingredients
- 1 cup fresh strawberries, hulled and chopped choose ripe strawberries for best flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, eggs, lemon juice, and lemon zest until well combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are perfectly fine.
- Gently fold in the chopped strawberries.
- Pour the batter into your prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
For variations, consider adding blueberries and raspberries, or serving with a lemon glaze or whipped cream. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.