Here’s a recipe for a Sweet & Tangy Strawberry Lemonade Cake that’s bursting with fresh, fruity flavors! This cake combines the zesty tang of lemon with the sweetness of strawberries, making it a perfect dessert for spring or summer.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice, let sit for 5 minutes)
- 1 cup finely chopped fresh strawberries
For the Strawberry Lemonade Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 2 tbsp strawberry puree (blend fresh strawberries and strain)
- 1-2 tsp milk (if needed for consistency)
For Garnish (optional):
- Sliced strawberries
- Lemon zest
- Fresh mint leaves
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or two 9-inch round cake pans.
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped strawberries.
3. Bake the Cake:
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 35-40 minutes (for a Bundt pan) or 25-30 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
4. Make the Strawberry Lemonade Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and strawberry puree until smooth. Add milk, 1 teaspoon at a time, if needed to reach your desired consistency.
- Drizzle the glaze over the cooled cake.
5. Garnish and Serve:
- Top the cake with sliced strawberries, a sprinkle of lemon zest, and fresh mint leaves for a beautiful presentation.
- Slice and serve!
Tips for Success:
- Use fresh strawberries for the best flavor. If using frozen strawberries, thaw and drain them well before chopping.
- For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
- If you don’t have buttermilk, the milk + lemon juice substitute works just as well.
- Store the cake in an airtight container in the fridge for up to 3 days.
This Sweet & Tangy Strawberry Lemonade Cake is a delightful treat that’s sure to impress!
