Strawberry Lemonade Buttermilk Cake

Don’t LOSE this Recipe

This Strawberry Lemonade Buttermilk Cake is everything you want in a summer dessert: ultra-soft, moist, lightly tangy, and bursting with fresh strawberry and lemon flavor. The buttermilk keeps the crumb tender, the lemon zest adds brightness, and the juicy strawberries melt into the cake as it bakes. Finished with a glossy lemon glaze, every bite tastes like sunshine.

Perfect for parties, birthdays, potlucks, picnics, 4th of July, or whenever you want a dessert that looks beautiful and tastes unforgettable.

Ingredients

For the Cake

½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
1 tbsp fresh lemon zest
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
¼ cup fresh lemon juice
1 tsp vanilla extract
1½ cups fresh strawberries, diced (lightly dusted with flour)

For the Lemon Glaze

1 cup powdered sugar
2–3 tbsp fresh lemon juice
½ tsp lemon zest (optional, for extra brightness)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a round 10-inch pan. Line with parchment paper if desired for easy removal.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale, about 3–4 minutes. This step is key for a soft, airy cake.

Step 3: Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract. The batter should smell fresh and citrusy.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Combine Wet and Dry

In another bowl, mix the buttermilk with the lemon juice.
Add the dry ingredients to the butter mixture alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix gently—do not overmix.

Step 6: Fold in Strawberries

Gently fold in the floured strawberries. This keeps them from sinking and ensures juicy bites throughout the cake.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.

Lemon Glaze

In a small bowl, whisk powdered sugar with fresh lemon juice until smooth and pourable. Adjust thickness as needed. Stir in lemon zest if using.

Drizzle the glaze generously over the cooled cake and let it set for 10–15 minutes.

Serving Ideas

Serve chilled for a refreshing summer dessert
Add fresh strawberries and lemon slices on top for presentation
Pair with whipped cream or vanilla ice cream
Cut into squares for parties and gatherings

Storage Tips

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices (unglazed) for up to 2 months

Final Note

This cake is soft, juicy, bright, and addictive—the perfect balance of sweet strawberries and tangy lemon. Once you make it, it becomes a repeat favorite all summer long