Strawberry Lemonade Buttermilk Cake—soft, tangy, and packed with fresh strawberry flavor and lemon zing.
🧾 Ingredients
Cake batter:
- ½ cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup fresh strawberries (chopped, lightly coated in flour)
Lemon glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
👩🍳 Instructions
1. Prep oven
- Preheat to 175°C (350°F)
- Grease and flour a loaf pan or round cake pan
2. Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–5 minutes)
3. Add eggs & flavor
- Add eggs one at a time
- Mix in vanilla, lemon juice, and lemon zest
4. Combine dry ingredients
In a separate bowl mix:
- flour
- baking powder
- baking soda
- salt
5. Mix batter
- Add dry ingredients alternately with buttermilk
- Mix until just combined (don’t overmix)
6. Add strawberries
- Gently fold in chopped strawberries (lightly coated in flour to prevent sinking)
7. Bake
- Pour into pan
- Bake 40–55 minutes (until toothpick comes out clean)
8. Cool & glaze
- Let cake cool completely
- Mix glaze ingredients and drizzle on top
🍰 Result
You get:
- soft, moist buttermilk cake
- bright lemon flavor
- juicy strawberry bites in every slice
- sweet-tangy glaze finish
🔥 Tips for best cake
- Don’t overmix or cake becomes dense
- Coat strawberries in flour to keep them evenly distributed
- Use fresh lemon juice for best flavor (not bottled)
- Let cake rest before slicing for cleaner cuts
🍽️ Perfect for
- tea time
- summer desserts
- birthdays or casual gatherings
If you want, I can also give you:
- a layered strawberry lemonade layer cake (bakery style)
- a cupcake version with lemon cream frosting
- or a no-buttermilk substitute method using milk + vinegar
