Strawberry and Lemon Cake
A vibrant and delicious cake that combines the tangy flavor of lemons with sweet strawberries, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup diced strawberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- to taste additional sliced strawberries for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs, buttermilk, lemon zest, and lemon juice, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in the diced strawberries.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Glazing and Garnishing
- While the cake cools, whisk together the powdered sugar and lemon juice for the glaze.
- Once the cake is cooled, drizzle the glaze over the top and garnish with additional sliced strawberries.
Notes
This cake gets better after a day in the fridge. You can swap strawberries for other berries like blueberries or raspberries. Store leftovers in an airtight container in the fridge for up to three days.