Introduction
This Strawberry Lemonade Buttermilk Cake brings the refreshing flavors of summer into every slice. The blend of zesty lemon and sweet strawberry, wrapped in a tender buttermilk crumb, makes this cake a bright and delightful treat for any occasion.
Origin and Cultural Significance
Citrus cakes have long been a favorite in American and European baking, prized for their ability to brighten even the heaviest desserts. The combination of strawberry and lemon evokes nostalgic memories of classic lemonade stands and summer gatherings. Adding buttermilk, a Southern staple, gives the cake its signature moisture and slight tang—a nod to traditional Southern baking.
Ingredients Quantity
For the Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup strawberries, pureed or finely chopped
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Optional Additions
- Swirl in strawberry jam for extra berry flavor
- Add poppy seeds for texture
- Top with fresh strawberries and lemon slices for presentation
- A dollop of whipped cream when serving adds richness
Tips for Success
- Ensure all ingredients are at room temperature for even mixing
- Don’t overmix the batter—mix until just combined
- Gently fold in the strawberries to avoid streaking the batter too much
- Check doneness with a toothpick—it should come out clean or with a few moist crumbs
- Cool completely before glazing to prevent the glaze from melting off
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Gently fold in the pureed or chopped strawberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Mix powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
Description
This cake is a perfect balance of sweet and tart, with a light yet rich texture thanks to the buttermilk. The fresh strawberries add a lovely burst of fruitiness throughout, while the lemon glaze brings a sharp, citrusy finish that ties the flavors together.
Nutritional Information (approximate per slice, based on 12 servings)
- Calories: 350
- Fat: 18g
- Carbohydrates: 42g
- Sugar: 28g
- Protein: 4g
- Fiber: 1g
Conclusion and Recommendation
Strawberry Lemonade Buttermilk Cake is a fresh, crowd-pleasing dessert that fits any celebration—from brunches to birthdays. It’s easy to make and always leaves a lasting impression with its colorful presentation and punchy flavor.
Embracing Healthful Indulgence
While indulgent, this cake offers a lighter texture and refreshing flavor that satisfies without overwhelming. You can substitute Greek yogurt for part of the butter or use whole wheat pastry flour for added nutrition, making it a treat that feels just a little better for you.