Introduction
Welcome to a world of delightful flavors with this Strawberry Lemonade Buttermilk Cake! Imagine a moist, tender cake bursting with the sweetness of fresh strawberries and the bright zing of lemon. It’s the perfect summer treat, ideal for picnics, family gatherings, or simply enjoying with a cup of tea on a sunny afternoon. Let’s dive into creating this beautiful loaf together!
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
- 2 tablespoons lemon juice
- Powdered sugar for dusting
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure an easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined; set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, creating a wonderfully airy mixture.
- Incorporate the eggs one at a time, mixing well after each addition, followed by the fragrant lemon zest and vanilla extract.
- Gradually mix in the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is just combined and no dry flour remains.
- Gently fold in the chopped strawberries and refreshing lemon juice, being careful not to overmix.
- Pour the luscious batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be beautifully golden brown on top.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar for a touch of sweetness and a stunning finish before serving.
Notes or Tips
- For an extra flavor boost, try adding a splash of lemon extract along with the vanilla.
- Make sure your butter is softened to room temperature for the best texture when creaming.
- This cake keeps well for several days, making it perfect for meal prep or to share with friends!
Cooking Techniques
Creating this cake involves some essential baking techniques that elevate its flavors and texture. Creaming the butter and sugar properly is key to achieving a light, fluffy cake. Meanwhile, gently folding in the strawberries ensures they remain intact and provide those delightful bursts of flavor in every bite. Be cautious not to overmix once you add the flour, as this could result in a denser cake.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding them to the batter to prevent excess moisture.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes beautifully if you want to enjoy it later!
Conclusion
This Strawberry Lemonade Buttermilk Cake is a delightful addition to any dessert table, bursting with flavor and a hint of summer sunshine. Whether you’re celebrating with loved ones or savoring a quiet moment to yourself, this cake promises to bring joy with every slice. Happy baking!