Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup fresh strawberries, diced
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the diced strawberries gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20
- Cook Time: 30