Description

This Strawberry Buttermilk Cake is a moist and flavorful dessert perfect for spring and summer. Infused with fresh lemon and orange zest, and packed with juicy strawberries, it offers a bright citrus aroma and a tender crumb. The combination of buttermilk and sour cream keeps the cake exceptionally moist, while the crunchy sugar topping adds texture. Baked in a springform pan, it makes for an elegant presentation ideal for gatherings or special occasions.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour (180 grams)
1 teaspoon baking powder (4 grams)
½ teaspoon kosher salt

Wet Ingredients

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)

Fruit

12 ounces fresh strawberries (340 grams, hulled and sliced – 1 pint)

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Instructions

Prepare the baking pan: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with nonstick spray to ensure easy removal of the cake after baking.
Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside as it will be added later.
Cream butter and sugar: In a large mixing bowl, use a hand mixer to cream together the room temperature unsalted butter and ¾ cup of the granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as necessary to ensure thorough mixing.
Add eggs and citrus flavors: Beat in the eggs one at a time to the butter-sugar mixture. Then, incorporate freshly squeezed lemon juice, lemon zest, and orange zest to give the cake a bright, citrusy flavor.
Combine sour cream and buttermilk: In a small bowl, stir together the sour cream and buttermilk until well combined to add moisture and tenderness to the cake.
Alternate adding dry and wet mixtures: Add the flour mixture to the butter mixture alternately with the sour cream and buttermilk mixture, starting and ending with the flour mixture. Be careful not to overmix; just combine until all ingredients are incorporated.
Fold in the strawberries: Gently fold the hulled and sliced strawberries into the batter, ensuring they are evenly distributed without breaking them up too much.
Pour and top the batter: Pour the batter into the prepared springform pan, smooth the top evenly, and then sprinkle the remaining ¼ cup granulated sugar over the surface to add a subtle crunchy top layer.
Bake the cake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden and slightly crackled, and the cake no longer jiggles when moved.
Cool and remove from pan: Transfer the cake to a cooling rack and allow it to cool for 10 minutes. Run a thin knife along the edges to loosen it from the pan, then carefully remove the outer ring of the springform pan. Allow the cake to cool completely before slicing and serving.

Notes

Room temperature ingredients help create a smooth batter and better texture.
Do not overmix the batter once the flour is added to avoid a dense cake.
Fresh strawberries add moisture; avoid using frozen as they may make the batter watery.
Use a springform pan for easy removal and beautiful presentation.
The sugar sprinkled on top caramelizes during baking for a delicate crust.
Check doneness early at 35 minutes to prevent overbaking.
Allow the cake to cool fully to let the structure set before slicing.