A soft, tangy, and juicy cake with a fresh lemon glaze that screams summer in every bite!
Ingredients:
For the cake:
½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 tbsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1½ cups chopped fresh strawberries (patted dry)
For the lemon glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Optional: extra lemon zest or strawberry slices for garnish
Directions:
Preheat the oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
Cream butter & sugar: Beat butter and sugar together for 3–4 minutes until light and fluffy.
Add wet ingredients: Add eggs, one at a time, then stir in lemon zest, lemon juice, and vanilla.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Combine wet & dry ingredients: Gradually add dry mixture to wet ingredients, alternating with buttermilk.
Fold in strawberries: Gently fold in the chopped, patted-dry strawberries.
Bake: Pour batter into pan and bake for 35–40 minutes or until a toothpick comes out clean.
Cool & glaze: Let the cake cool for 20 minutes. Make the glaze by whisking powdered sugar and lemon juice. Drizzle glaze over the cake and garnish.