Description
A nostalgic cake infused with fresh strawberries and zesty lemon, perfect for summer celebrations and cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, pureed
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Mix in the pureed strawberries, lemon zest, and lemon juice until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Beat together 1 cup softened butter, 4 cups powdered sugar, lemon zest, and lemon juice for the lemon buttercream until creamy and smooth.
- Frost the cooled cakes generously with the velvety lemon buttercream, and serve.
Notes
Make-ahead by baking the cakes a day in advance. Store leftover cake in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg