Strawberry Buttermilk Cake

Strawberry Buttermilk Cake Strawberry Lemon Glaze

Strawberry Buttermilk Cake

The Spring strawberries are starting to appear and they are just beautiful! Both in this Strawberry Buttermilk Cake and on it (in the form of a strawberry/lemon glaze) the strawberries are the true star of this cake. It’s very much in texture like a pound cake, but it’s stuffed with strawberries and hints of lemon and a teeny tiny titch of nutmeg.  

I was at the market recently, craving fruit, when I spied a pound of the most beautiful strawberries I’d seen in a long time. Since I’d also been thinking of doing a lemon pound cake, I decided to combine the two.

This cake is the result and it was pretty darned good. Instead of smashing up the strawberries, I just hulled them and cut them in half. After the batter was made and spread in the pan, I poked the strawberries down into the center of the cake and baked it.

The glaze is a combination of some reserved strawberries that I juiced in my mini-food processor, some lemon zest and juice, and some confectioner’s sugar. It soaks into the cake, adding to the moisture, but also makes a colorful glazed surface on the top and drizzling down the sides.


Strawberries are happy fruits…and this is one happy cake. Try it.

P~

Strawberry Buttermilk Cake
 
Strawberries, both in the cake and on it (in the form of a strawberry/lemon glaze), make them the true star of this cake. It's very much in texture like a pound cake, but it's stuffed with strawberries and hints of lemon and a teeny tiny titch of nutmeg.
Author:
Ingredients
  • FOR THE CAKE:
  • 1 pound fresh strawberries, hulled and cut in half (about 6 reserved to juice)
  • 1 cup sugar
  • 6 tablespoons unsalted butter, brought to room temperature
  • 4 eggs
  • 1 egg yolk
  • 2 cups All-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon nutmeg, grated
  • 1 lemon, zest and juice (the juice is for the glaze)
  • 4 tablespoons buttermilk
  • FOR THE GLAZE:
  • Juice of 6 strawberries (reserved from the pound for the cake)
  • Juice of 1 lemon (reserved from the zested lemon for the cake)
  • Zest from ½ lemon (reserved from the zest for the cake)
  • 2-3 cups confectioner's sugar, sifted
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a bundt or tube pan.
  3. In the bowl of a mixer, with a paddle attachment, combine butter and sugar and beat on high-speed to cream.
  4. Scrape the bowl down after a few minutes, and continue to beat until fluffy.
  5. Reduce the mixer speed to medium and add eggs and yolk one at a time, making sure each is incorporated before adding the next.
  6. Once all of the egg is incorporated, scrape down the bowl, then beat the mixture on high for 10 minutes.
  7. In a medium bowl, combine flour, baking powder, salt, nutmeg and half of the lemon zest, stir combine.
  8. After the eggs have beaten, turn the speed down low and alternate adding flour and buttermilk, starting and ending with the flour.
  9. Once combined completely, do not over-mix.
  10. Pour batter into bundt pan and spread out evenly.
  11. Push the strawberry halves into the batter throughout the cake.
  12. Place the bundt pan into the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden.
  13. Remove the pan from the oven and allow to cool for 10 minutes.
  14. Turn the cake out of the pan onto a wire rack and allow to cool completely.
  15. Place the cake on a plate or platter and spoon on the glaze.
  16. FOR THE GLAZE:
  17. Combine the juices and the remaining lemon zest in a medium-sized bowl.
  18. Gradually whisk in the sifted confectioner's sugar until the glaze is the consistency you desire.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

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