Strawberry Lemonade Buttermilk Cake
Ingredients:
For the cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
3/4 cup finely chopped fresh strawberries
For the lemon glaze:
1 cup powdered sugar
2–3 tablespoons lemon juice
1/2 teaspoon lemon zest
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13-inch pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in chopped strawberries.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Make the glaze:
10. Whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake before serving.
Prep Time: 20 minutes | Baking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 470 kcal | Servings: 12