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Strawberry Lemonade Cake

Strawberry Lemonade Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp fresh lemon zest
  • 1 tsp vanilla extract
  • ¾ cup (180 ml) buttermilk, room temperature
  • 1½ cups diced fresh strawberries
  • 1 tsp all-purpose flour
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • Pinch of salt

Method
 

  1. Heat oven to 350°F (175°C) and grease a 9x13-inch metal pan. Whisk the flour, baking powder, baking soda, and salt together.
  2. Beat the butter and sugar on medium speed until fluffy, about 3 minutes. Mix in eggs one at a time, then the lemon zest and vanilla.
  3. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing on low just until combined. Toss the strawberries with 1 teaspoon flour and fold them in by hand.
  4. Spread the batter in the pan and bake 30 to 35 minutes, until a toothpick comes out with moist crumbs.
  5. Cool 10 minutes, then whisk powdered sugar, salt, and enough lemon juice to make a pourable glaze. Drizzle over the warm cake and let set 15 minutes before slicing.

Notes

If the cake is for the next day, hold off on the glaze until an hour before serving so the top stays bright and crackly. Let the cake cool completely in the pan before covering.