Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup strawberries, chopped
- Optional: 1/4 cup powdered sugar for dusting
In our home, substitutions were often necessary depending on what we had on hand. If you need to, you can replace buttermilk with a mix of plain yogurt and milk. For a dairy-free version, almond milk works just as well with a splash of lemon juice to mimic the tangy buttermilk flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step reminds me of the patience my grandmother taught me, taking the time to get the texture just right.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Mix in the lemon juice and zest, and watch as the batter starts to embrace the citrusy aroma.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. This creates a smooth, velvety batter.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed without overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International