STRAWBERRY LEMONADE BUTTERMILK CAKE

Ouadie Rhabbouron

Ingredients:

For the Cake:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 3 large eggs

  • 1 tbsp lemon zest

  • 1/4 cup fresh lemon juice

  • 1 tsp vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup buttermilk

  • 1 1/2 cups chopped fresh strawberries (patted dry)

For the Lemon Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp fresh lemon juice

  • Extra lemon zest or strawberry slices for garnish (optional)

Instructions:

  1. Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan and preheat the oven.

  2. Beat butter and sugar together for 3–4 minutes until light and fluffy.

  3. Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.

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

  5. Gradually add dry mixture to wet ingredients, alternating with buttermilk.

  6. Gently fold in the chopped, patted-dry strawberries.

  7. Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.

  8. Let the cake cool for 20 minutes.

  9. Make the glaze by whisking powdered sugar and lemon juice together.

  10. Drizzle glaze over the cake and garnish with extra lemon zest or strawberry slices if desired.

  11. Enjoy your strawberry lemonade buttermilk cake!

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