Here’s a Strawberry Lemonade Buttermilk Cake 🍓🍋 — bright, tender, and perfect for spring or summer gatherings.
Strawberry Lemonade Buttermilk Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups fresh strawberries, diced
Strawberry Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or mashed strawberries
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan or 9×13-inch pan. - Prepare strawberries
Toss diced strawberries with 1 tbsp flour. Set aside (prevents sinking). - Mix batter
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla. Mix until smooth. - Fold strawberries
Gently fold floured strawberries into the batter. - Bake
- Bundt pan: 45–50 minutes
- 9×13 pan: 35–40 minutes
Bake until a toothpick comes out clean.
- Cool
Let cake cool 10–15 minutes, then remove from pan if using a Bundt. - Glaze
Whisk powdered sugar, strawberry puree, and lemon juice.
Drizzle over cooled cake.
Tips & Variations
- Extra lemony: Brush warm cake with lemon simple syrup
- Shortcut: Use strawberry lemonade drink mix for part of the flavor
- Layer cake: Bake in two round pans and frost with cream cheese icing
- Frozen strawberries: Thaw, drain well, and pat dry before using
If you want, I can also give you a strawberry lemonade poke cake or a cream cheese–frosted version 😄
