Description
A soft, tangy-sweet cake made with fresh strawberries, zesty lemon, and rich buttermilk for a bright and summery dessert.
Ingredients
For the Cake:
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
Zest of 1 lemon
2 tbsp lemon juice
½ cup buttermilk
1 tsp vanilla extract
1 cup fresh strawberries, chopped and lightly tossed in 1 tsp flour
For the Lemonade Glaze:
1 cup powdered sugar
1–2 tbsp fresh lemon juice
Optional: 1–2 tsp milk or buttermilk for a creamier glaze
Extra sliced strawberries or lemon zest for garnish
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf cake pan.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Add the dry ingredients alternately with buttermilk, starting and ending with flour mixture.
Fold in chopped strawberries gently.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk glaze ingredients until smooth and drizzle over cooled cake. Garnish if desired.
Notes
Use fresh, firm strawberries for best texture.
For extra lemon flavor, add a touch of lemon extract to the batter.
Store leftovers in an airtight container at room temperature up to 2 days, or refrigerate for longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
