Strawberry Lemonade Buttermilk Cake
Strawberry Lemonade Buttermilk Cake: A Refreshing Summer Delight
When it comes to summer desserts, few things are as delightful as a Strawberry Lemonade Buttermilk Cake. This light and tangy cake perfectly combines the sweetness of strawberries with the zesty freshness of lemons. Each bite is a burst of flavors that will leave you longing for more. Whether you’re hosting a backyard barbecue or simply looking to satisfy your sweet tooth, this recipe is a must-try.
Why You’ll Love This Recipe
There are several reasons why this Strawberry Lemonade Buttermilk Cake recipe is a crowd-pleaser:
1. Easy to Make: With simple ingredients and clear instructions, this cake is a breeze to make, even for beginner bakers.
2. Bursting with Flavor: The combination of ripe strawberries and tangy lemon creates a flavor explosion that is both refreshing and satisfying.
3. Moist and Tender: The addition of buttermilk in the batter ensures a moist and tender crumb, making each bite a heavenly experience.
4. Versatile: This cake can be enjoyed on its own or paired with whipped cream, ice cream, or a drizzle of strawberry sauce for an extra indulgence.
Ingredients
To make this Strawberry Lemonade Buttermilk Cake, you will need the following ingredients:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– Zest of 2 lemons
– 1/4 cup fresh lemon juice
– 1 1/2 cups fresh strawberries, diced
Step-by-Step Instructions
Follow these simple steps to create your own Strawberry Lemonade Buttermilk Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Stir in the lemon zest and lemon juice until well combined.
7. Gently fold in the diced strawberries.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Expert Tips for Success
Follow these expert tips to ensure your Strawberry Lemonade Buttermilk Cake turns out perfect every time:
– Use fresh, ripe strawberries for the best flavor and texture.
– Sift the dry ingredients before adding them to the batter to ensure a smooth and evenly textured cake.
– Be sure to zest the lemons before juicing them to make the process easier.
– Allow the cake to cool completely before frosting or serving to prevent the frosting from melting or becoming runny.
Variations and Substitutions
If you’d like to put your own twist on this recipe, here are a few variations and substitutions to consider:
– Blueberry Lemonade Buttermilk Cake: Swap out the strawberries for fresh blueberries to create a delightful blueberry lemonade version of this cake.
– Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
– Vegan Option: Replace the eggs with flax eggs and use plant-based butter and buttermilk alternatives to make this cake vegan-friendly.
Serving Suggestions
There are many delicious ways to serve this Strawberry Lemonade Buttermilk Cake:
– Dust the top of the cake with powdered sugar for an elegant finish.
– Serve each slice with a dollop of whipped cream and a few fresh strawberries on the side.
– For an extra indulgence, drizzle the cake with a homemade strawberry sauce made by blending fresh strawberries with a touch of sugar.
FAQs
Q: Can I use frozen strawberries instead of fresh ones?
A: While fresh strawberries are recommended for this recipe, you can use thawed and drained frozen strawberries if fresh ones are not available. However, keep in mind that the texture and flavor may slightly differ.
Q: How long will this cake stay fresh?
A: When stored in an airtight container at room temperature, this cake will stay fresh for up to 3 days. If refrigerated, it can last for up to a week.
Q: Can I make this cake in advance?
A: Yes, you can make the cake in advance. Simply bake and cool it completely, then wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw it in the refrigerator overnight before serving.
Final Thoughts
Strawberry Lemonade Buttermilk Cake is the perfect dessert to celebrate the summer season. Its vibrant flavors and moist texture make it a true crowd-pleaser. Whether you’re enjoying a slice at a picnic or treating yourself to a homemade delight, this cake is guaranteed to bring joy to your taste buds. So, grab your apron and get ready to indulge in this delightful summer treat!
Strawberry Lemonade Buttermilk Cake
A light and tangy cake that perfectly combines the sweetness of strawberries with the zesty freshness of lemons. Each bite is a burst of flavors that will leave you longing for more, making it a must-try summer dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups fresh strawberries, diced
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Stir in the lemon zest and lemon juice until well combined.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.