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🍓🍋 Strawberry Lemonade Buttermilk Cake

🔹 YIELD: One 9-inch round cake (Serves 8-10)

🔹 DIFFICULTY: Moderate

🔹 TOTAL TIME: ~1 hr 15 min (including baking & cooling)

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🧁 INGREDIENTS

For the Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (113g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tbsp lemon zest (from 1 lemon)

• ¼ cup freshly squeezed lemon juice

• ½ cup buttermilk (room temperature)

• 1 cup fresh strawberries, chopped (lightly dusted in 1 tsp flour to prevent sinking)

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For the Strawberry-Lemon Syrup:

• ½ cup chopped strawberries

• 2 tbsp sugar

• 1 tbsp lemon juice

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For the Lemon Glaze (Optional but Recommended):

• ½ cup powdered sugar

• 1–2 tbsp lemon juice (adjust for thickness)

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🧑‍🍳 INSTRUCTIONS

🍰 1. Prep:

• Preheat oven to 350°F (175°C).

• Grease and flour a 9-inch round cake pan, or line with parchment paper.

• Toss the chopped strawberries for the cake with 1 tsp flour (this helps keep them from sinking).

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🥣 2. Make the Cake Batter:

1. Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

2. Creaming: In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).

3. Eggs and flavor: Beat in the eggs one at a time. Add the vanilla extract and lemon zest.

4. Acid and dairy: Mix in the lemon juice. It might look curdled – that’s fine.

5. Alternate dry + buttermilk: Add the flour mixture in 3 parts, alternating with buttermilk in 2 parts (begin and end with flour). Do not overmix.

6. Fold in strawberries: Gently fold in the floured strawberries with a spatula.

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🧁 3. Bake:

• Pour the batter into the prepared pan.

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

• Let cool in the pan for 10 minutes, then transfer to a wire rack.

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🍓 4. Make Strawberry-Lemon Syrup (While Cake Cools):

1. In a small saucepan, combine chopped strawberries, sugar, and lemon juice.

2. Cook over medium heat for 5–7 minutes, until the strawberries break down and syrup thickens slightly.

3. Strain the syrup through a fine mesh sieve, pressing down to extract juice. Discard solids.

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💦 5. Soak & Glaze:

• While the cake is still slightly warm, poke small holes over the top using a skewer or toothpick.

• Spoon the warm syrup over the cake, letting it soak in.

• Let the cake cool completely.

• Optional: Drizzle with the lemon glaze once fully cooled.

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📝 Tips:

• Buttermilk substitute: If you don’t have buttermilk, mix ½ cup milk + 1½ tsp vinegar or lemon juice. Let sit 5 minutes before using.

• Strawberry tip: Use ripe but firm strawberries so they don’t turn to mush when baked.

• Want more lemon punch? Add ½ tsp lemon extract or extra zest.

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🍽 Serving Suggestion:

Top slices with a dollop of whipped cream or a scoop of vanilla ice cream, and garnish with fresh strawberry and lemon slices for an elegant finish.

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Would you like a printable version or a layered sheet cake variation?