Strawberry Lemonade Buttermilk Cake

Ingredients

For the cake

½ cup (1 stick / 113 g) unsalted butter, softened

1¾ cups (350 g) granulated sugar

3 large eggs, room temperature

1 tablespoon lemon zest (from about 1–2 lemons)

¼ cup (60 ml) fresh lemon juice

1 teaspoon vanilla extract

SEE TOO NEXT PAGE…

2½ cups (312–325 g) all-purpose flour, spooned and leveled

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

1 cup (240 ml) buttermilk, room temperature

1½ cups (about 225 g) chopped fresh strawberries, patted dry

For the lemon glaze

1 cup (120 g) powdered (confectioners’) sugar, sifted

2–3 tablespoons fresh lemon juice (adjust to desired pourable consistency)

Optional: extra lemon zest or thin strawberry slices for garnish

Step-by-step instructions