Strawberry Lemonade Buttermilk Cake: A Bright and Zesty Dessert You’ll Crave

Step 8: Cool and Glaze

Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Drizzle with lemon glaze once cooled.

Step 9: Garnish and Serve

Top with fresh sliced strawberries, lemon zest, or mint leaves for an elegant, fruity finish.

 Why You’ll Love This Cake

• Refreshing Flavors: Perfect balance of tart lemon and sweet strawberries.
• Moist Texture: Buttermilk keeps the crumb tender and rich.
• Stunning Presentation: A showstopper for parties and holidays.
• Easy to Make Ahead: Keeps well and gets even better the next day.

 Pro Tips

• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for the best batter texture.
• Prevent Soggy Fruit: Toss strawberries in flour before folding into batter.
• Bundt Pan Magic: For a beautiful centerpiece dessert, bake in a well-greased bundt pan.
• Extra Zing: Add a splash of lemon extract for an even stronger lemon flavor.

 Recipe Variations

• Strawberry Lemonade Cupcakes: Use the same batter in cupcake tins for individual treats. Bake for 18–22 minutes.
• Add a Filling: Layer with whipped cream cheese frosting or lemon curd between layers if making a layer cake version.
• Use Other Berries: Swap strawberries for raspberries or blueberries for a fun twist.
• Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend.