Introduction
Welcome to a slice of sunshine! This Strawberry Lemonade Buttermilk Cake is the perfect treat to brighten up any day. Imagine a soft, moist cake infused with the zesty essence of lemon and bursting with vibrant, fresh strawberries. Each bite offers a delightful balance of sweet and tangy, making it an irresistible addition to your dessert table. Whether it’s a summer gathering or a cozy afternoon tea, this cake will surely bring smiles to everyone who tastes it!
Ingredients
- 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)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
Directions and Instructions
- Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan for a beautiful and easy release.
- Cream butter & sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 3-4 minutes, until the mixture is light and fluffy.
- Add wet ingredients: Incorporate the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine wet & dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Fold in strawberries: Gently fold in the chopped strawberries, ensuring they are evenly distributed without overmixing.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & glaze: Once baked, let the cake cool in the pan for 20 minutes. In the meantime, prepare the glaze by whisking together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake, and feel free to garnish with extra lemon zest or fresh strawberry slices for a lovely presentation.
Notes or Tips
For the best flavor, use fresh, ripe strawberries, and don’t skip the patted-dry step; it helps to prevent excess moisture in the cake. You can also experiment with different citrus fruits, like orange or lime, if you want to shake things up! This cake stores well covered at room temperature for up to three days, or in the refrigerator for up to a week.
Cooking Techniques
This recipe employs basic baking techniques such as creaming, folding, and incorporating wet and dry ingredients. Creaming butter and sugar aerates the batter, making for a light and fluffy cake. Folding the strawberries into the batter carefully ensures you don’t break them up, preserving their flavor and beautiful color.
FAQ
Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding them to the batter to avoid extra moisture.
Can I make this cake ahead of time? Absolutely! This cake actually tastes better the next day. You can prepare it a day in advance and glaze it just before serving.
Is there a substitute for buttermilk? If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go!
Conclusion
This Strawberry Lemonade Buttermilk Cake is not just a dessert; it’s a celebration of flavor and a perfect way to gather friends and family. So grab your mixing bowl and whisk, and let the baking begin! Your kitchen will soon be filled with the sweet, citrusy aroma of this delightful cake—enjoy every delicious bite!