Strawberry Lemonade Buttermilk Cake
A soft, buttery cake packed with fresh strawberries and bright lemon flavor, finished with a sweet-tart lemonade glaze.
Ingredients
Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups diced fresh strawberries
Lemonade Glaze
- 1½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tbsp strawberry puree (optional)
- Extra lemon zest for garnish
Instructions
1. Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch bundt pan or two 8-inch round cake pans.
2. Mix Dry Ingredients
In a bowl whisk together:
- flour
- baking powder
- baking soda
- salt
3. Cream Butter and Sugar
Beat butter and sugar until pale and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each.
Mix in:
- lemon zest
- lemon juice
- vanilla
4. Add Buttermilk and Flour
Add dry ingredients in three additions, alternating with buttermilk.
Mix just until combined.
Toss strawberries lightly in 1 tablespoon flour, then gently fold into batter.
5. Bake
Pour batter into prepared pan.
Bake:
- Bundt pan: 45–55 minutes
- Round pans: 30–35 minutes
A toothpick inserted in the center should come out clean.
Cool in pan 15 minutes, then transfer to a wire rack.
6. Make the Glaze
Whisk together:
- powdered sugar
- lemon juice
- strawberry puree
Adjust consistency if needed:
- more lemon juice for thinner glaze
- more sugar for thicker glaze
Drizzle over cooled cake.
Serving Ideas
Top with:
- fresh strawberries
- whipped cream
- candied lemon slices
- powdered sugar
This cake is especially good chilled for a few hours before serving.