Ingredients
- For the cake: 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 1 cup buttermilk, 1 1/2 cups fresh strawberries (diced)
- For the glaze: 1 cup powdered sugar, 2–3 tbsp fresh lemon juice, 1–2 tsp milk or cream (optional, for thinning)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in lemon zest and juice.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined.
- Toss diced strawberries lightly in flour, then gently fold them into the batter.
- Pour batter into prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice (adding milk/cream if needed) to make glaze. Drizzle over cooled cake.
Notes
- Add blueberries for a mixed berry variation.
- Use cream cheese frosting instead of glaze for a richer dessert.
- Sprinkle coarse sugar on top before baking for extra crunch.
- Layer with strawberry jam for added sweetness.
- For cupcakes, bake 18–22 minutes and glaze after cooling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
