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Strawberry Lemon Cake with Pickle Juice

This cake combines fresh strawberries and lemon zest baked into a moist crumb, with a splash of pickle juice added to the batter for a tangy, savory twist. The final cake has a light, tender texture with vibrant fruit flavors and a subtle salty undertone that enhances the brightness of the berries and lemon. The crust is golden and slightly moist, with visible pieces of strawberry throughout.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk or milk with 1 tbsp vinegar to mimic buttermilk
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries chopped
  • 2 teaspoons lemon zest
  • 2 tablespoons pickle juice

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • measuring cups and spoons
  • Lemon zester or microplane
  • Knife and cutting board
  • Cake pan (9-inch)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together until evenly distributed.
    1 cup buttermilk, 1.5 cups granulated sugar, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and pickle juice until smooth and well combined.
    1 cup buttermilk, 0.5 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 2 tablespoons pickle juice
  4. Pour the wet mixture into the dry ingredients, then gently fold until just incorporated. Do not overmix.
  5. Fold in chopped strawberries and lemon zest into the batter, ensuring even distribution and visible fruit pieces.
    1 cup fresh strawberries, 2 teaspoons lemon zest
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely.