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Strawberry Lemonade Cake

A delightful cake combining sweet strawberries and refreshing lemonade, perfect for picnics and gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup buttermilk
  • 2 lemons (zest) zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 2 cups sliced strawberries Optional: toss in flour to prevent sinking
  • powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper if desired.
Mixing
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture.
  4. Mix in the lemon zest and juice until combined, but do not overmix.
  5. Gently fold in the sliced strawberries.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.
Finishing Touches
  1. Once cooled, dust with powdered sugar or make a light lemon glaze before serving.

Notes

Baking is more chemistry than cooking, so be sure to measure your ingredients accurately. Use a microplane grater for the best lemon zest. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.