Strawberry Buttermilk Cake

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: slices

Calories: 289kcal

Author: Becky Hardin

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

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Equipment

Ingredients

1½ cups all-purpose flour 180 grams
1 teaspoon baking powder 4 grams
½ teaspoon kosher salt
6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
1 cup granulated sugar 200 grams, divided
3 large eggs 150 grams, room temperature
1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
1 tablespoon lemon zest 6 grams, from 1 lemon
2 tablespoons orange zest 12 grams, from 1 orange
¼ cup sour cream 57 grams, room temperature
¼ cup buttermilk 57 grams, room temperature
12 ounces fresh strawberries 340 grams, hulled and sliced (1 pint)

Instructions

Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
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.
6 tablespoons unsalted butter, 1 cup granulated sugar
Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.
3 large eggs, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 tablespoons orange zest
Stir together the sour cream and buttermilk.
¼ cup sour cream, ¼ cup 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 in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar.
12 ounces fresh strawberries
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.
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.

Notes

For an even lighter and more delicate cake, replace the all-purpose flour with cake flour.
You can replace the sour cream with plain yogurt.
If you don't have buttermilk, you can replace it with whole milk or make your own.
- To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Feel free to swap the strawberries for raspberries or blueberries.

Storage: Store strawberry buttermilk cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition