Strawberry Lemonade Buttermilk Cake

 

A soft, tangy, and juicy cake with a fresh lemon glaze that screams summer in every bite!

The Strawberry Lemon Cake is a refreshing dessert that beautifully balances the tartness of fresh lemons with the sweetness of strawberries. This recipe features moist lemon-flavored layers, filled with luscious strawberry puree and topped with a creamy lemon frosting.

Ingredients:

For The Cake:

• ½ cup (1 stick) unsalted butter, softened
• 1¾ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1½ cups chopped fresh strawberries (patted dry)

For The Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: extra lemon zest or strawberry slices for garnish

Instructions:

1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. Cream butter & sugar: Beat butter and sugar together for 3–4 minutes until light and fluffy.
3. Add wet ingredients: Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.
4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine wet & dry ingredients: Gradually add dry mixture to wet ingredients, alternating with buttermilk.
6. Fold in strawberries: Gently fold in the chopped, patted-dry strawberries.
7. Bake: Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool & glaze: Let the cake cool for 20 minutes. Make the glaze by whisking powdered sugar and lemon juice. Drizzle glaze over the cake and garnish.

ENJOY!!