Strawberry Lemonade Buttermilk Cake

Ingredients:

For the Cake

• 1/2 cup (1 stick) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, finely chopped

For the Lemon Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, cream butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in lemon zest.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. In another bowl, combine buttermilk, lemon juice, and vanilla extract.
7. Add dry ingredients to the batter alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
8. Gently fold in chopped strawberries.
9. Pour batter into prepared pan and spread evenly.
10. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow cake to cool slightly before glazing.

Lemon Glaze

1. In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle glaze over the warm cake.
3. Let glaze set before slicing and serving.

Serving Suggestions

• Serve chilled or at room temperature.
• Garnish with fresh strawberries or lemon slices if desired.
• Delicious with whipped cream or vanilla ice cream.

Storage

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days.