strawberry lemon cake

This Strawberry Buttermilk Cake is moist, soft, and so yummy! I love the light &amp; simple flavor of this lemon strawberry cake.&nbsp;

Strawberry Buttermilk Cake

all-purpose flour (180 grams)

baking powder (4 grams)

salt

unsalted butter (85 grams, room temperature (¾ stick))

granulated sugar (200 grams, divided)

eggs (150 grams, room temperature)

lemon juice

lemon

orange

sour cream (57 grams, room temperature)

buttermilk (57 grams, room temperature)

strawberries (340 grams, hulled and sliced (1 pint))

Preheat

Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.

Whisk

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream

In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Beat

Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.

Stir

Stir together the sour cream and buttermilk.

Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.

Mix just until the flour is incorporated.

Fold

Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar.

Bake

Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle.

Cool

Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.

A fresh strawberry bread to use up the extra fruit you got from the farmer's market. A lemon glazed quick bread perfect for the spring.

Strawberry Bread

strawberries

sugar

eggs

vanilla extract

vegetable oil

all-purpose flour

baking powder

baking soda

lemon, zested

sour cream

lemon, juiced

freeze-dried strawberries, crushed

Preheat the oven to 375°F, grease a 9x5 loaf pan, and then line it with a sheet of parchment paper.

Use a hand mixer to beat the sugar and eggs until pale yellow. Drizzle in oil, then add strawberry puree and vanilla. Set aside

Whisk the flour, baking powder, baking soda, salt, and lemon zest in a bowl.

Fold the flour into the wet batter with the sour cream.

Pour batter into prepared parchment-lined pan and bake for 50 - 60 minutes or until a toothpick inserted into the center comes out clean.

Remove the loaf to a wire rack and let rest for 5 minutes. Remove loaf to the wire rack and drizzle with glaze, then sprinkle with dried strawberries, and let cool fully.

Top 2 strawberry lemon cake recipes from across the web

The most viewed strawberry lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Strawberry Buttermilk Cake

Strawberry Bread

Top 2 strawberry lemon cake recipes from across the web

The most viewed strawberry lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Buttermilk Cake

Strawberry Bread

The most viewed strawberry lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine