STRAWBERRY LEMONADE BUTTERMILK CAKE

STRAWBERRY LEMONADE BUTTERMILK CAKE

A soft, tangy, and juicy cake with a fresh lemon glaze that screams summer in every bite!

INGREDIENTS:

For the cake:

½ cup (1 stick) unsalted butter, softened

1¾ cups granulated sugar

3 large eggs

1 tbsp lemon zest

¼ cup fresh lemon juice

1 tsp vanilla extract

2½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

1½ cups chopped fresh strawberries (patted dry)

 

For the lemon glaze:

1 cup powdered sugar

2–3 tbsp fresh lemon juice

Optional: extra lemon zest or strawberry slices for garnish

 

 

 

DIRECTIONS:

Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan.

Cream butter & sugar: Beat butter and sugar together for 3–4 minutes until light and fluffy.

Add wet ingredients: Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.

Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Combine wet & dry ingredients: Gradually add dry mixture to wet ingredients, alternating with buttermilk.

Fold in strawberries: Gently fold in the chopped, patted-dry strawberries.

Bake: Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.

Cool & glaze: Let the cake cool for 20 minutes. Make the glaze by whisking powdered sugar and lemon juice. Drizzle glaze over the cake and garnish.

Enjoy your STRAWBERRY LEMONADE BUTTERMILK CAKE.

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