Strawberry Lemonade Buttermilk Cake
A sunny, vibrant cake packed with fresh strawberries, zesty lemon, and a tender buttermilk crumb. Perfect for spring occasions, showers, or just a bright treat any day!
Ingredients
- 1 cup fresh strawberries, diced thawed and drained well if using frozen
- 2 ½ cups all-purpose flour sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 tablespoons lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 1 cup buttermilk or use milk + 1 tbsp lemon juice substitute
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Gently fold in the diced strawberries. Do not overmix.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
Frost with lemon cream cheese frosting, whipped lemon buttercream, or strawberry buttercream for extra flavor. Optional: Add sliced strawberries between layers or drizzle with strawberry sauce. Store covered in the fridge for up to 4 days or freeze unfrosted layers for up to 2 months.