Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 0.5 cup (120ml) concentrated strawberry reduction
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (30ml) strawberry puree
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or Bundt pan with butter and dust with flour.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no clumps remain.
  3. In a separate bowl, whisk together melted butter, eggs, buttermilk, lemon juice, lemon zest, strawberry reduction, and vanilla extract until the mixture is a uniform pale pink.
  4. Gradually pour the wet ingredients into the dry ingredients. Fold with a spatula just until combined; do not overmix.
  5. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake cools on a wire rack, whisk together powdered sugar, lemon juice, strawberry puree, and salt. Pour the glaze over the slightly warm cake.