Strawberry Buttermilk Cake

It's been a long winter here, and it's still hanging around. So when perusing Kristy's blog for this month's Secret Recipe Club I knew right away that I would need to make this lovely cake. Fresh strawberries just scream spring to me, and nestled in a buttery, lemon-scented cake, they really shine.

One note: I folded my strawberries into the batter. Kristy put hers on top, which leads to a much more beautiful result. Do what you like and find most convenient!

Start by creaming together the butter and sugar until light and fluffy. Add in the vanilla, egg and lemon zest



and beat until smooth. (I was doubling the recipe to make 2 cakes, so that's why there are 2 eggs, just FYI!)

In another small bowl, whisk together the flour, baking powder, baking soda and salt. Now add this to the creamed mixture alternating with the buttermilk, starting and ending with the flour.



Mix just until combined. If you're folding in the strawberries, do that now.



Then transfer the batter into a greased 8 inch cake pan.



(If you didn't fold in the strawberries, now is the time to scatter them across the top of the batter.)

Bake the cake for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.



Enjoy warm or at room temperature, on its own or with ice cream!



One year ago: Vodka Sauce (another great SRC recipe!)
Two years ago: Peanut Butter Chocolate Chip Cookies
Three years ago: Oatmeal Caramel Chocolate Bars

Strawberry Buttermilk Cake

1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1/3 cup sugar
1 tsp. vanilla
1 tsp. lemon zest, finely grated
1 egg
1/2 cup buttermilk
1/2 cup sliced fresh strawberries

In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add vanilla, lemon zest and egg and beat until smooth.

Add in the flour mixture and buttermilk, alternating between the two, starting and ending with the flour. Transfer batter to a greased 8 inch round cake pan and sprinkle strawberries over the top. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool in the pan for at least 10 minutes. Serve warm or at room temperature. Serves 8.