Strawberry Buttermilk Cake with Lemon Glaze
Recipe type: Dessert, Breakfast, Brunch
Cuisine: Spring, Summer, American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A slice of this cake is delicious on its own and I imagine it would be great with Grand Marnier-soaked strawberries and whipped cream, if you're in the mood for something more elaborate.
  • 2 c. All-Purpose Flour
  • 1 tsp. Baking Powder
  • ¾ tsp. Salt
  • ½ c. (1 stick) Unsalted Butter, softened
  • 1 c. Sugar
  • 2 Eggs
  • zest of 1 Lemon
  • ¾ c. Buttermilk
  • 1 heaping c. sliced Strawberries
  • about 1 c. Powdered Sugar
  • 1-2 Tbsp. Fresh Lemon Juice
  1. Preheat oven to 350°. Butter and flour a 9 x 5 in. loaf pan. I add a parchment sling as well to help lift the cake out of the pan with ease.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the lemon zest.
  4. Lower the speed and mix in about ⅓ of the flour mixture, followed by ½ of the buttermilk. Repeat and finish with the remaining flour.
  5. Using a rubber spatula, gently fold the strawberries into the batter. Transfer the cake batter to the prepared loaf pan and smooth the top with your spatula. Bake until a tester inserted in the center of the cake comes out clean, about 1 hour. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack.
  6. Once cool, sift the powdered sugar into a small bowl and whisk in enough lemon juice to make a thick but pourable glaze. Drizzle the glaze over the cake and let it rest for a few minutes until the glaze hardens. Cut in slices and serve.
Recipe by strawberryplum at