I was given some strawberries, but they weren’t enough for a charlotte or a tiramisu, so having some lemons I decided to make this soft strawberry and lemon cake for a snack.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup milk
- 3.5 oz butter (at room temperature)
- 1 egg
- 1/2 packet baking powder
- 20 strawberries
- 1 lemon
- as needed powdered sugar
Steps
To prepare the strawberry and lemon cake, start by placing the butter cut into pieces, the sugar, a tablespoon of lemon juice, and the grated zest of one lemon in a bowl. Beat at low speed with an electric mixer until you get a creamy mixture. Then add the egg. Mix it in and then add the flour and baking powder. As you start mixing with the beaters, slowly add the milk. Mix everything well until you get a smooth and homogeneous mixture.
Butter and flour a 20 cm (8 inches) round cake pan. Pour half of the mixture inside. Take the strawberries, previously washed, remove the stems, and cut them in half lengthwise. Arrange only some of the strawberries on the mixture. Then cover with the remaining batter, and on top, arrange the remaining strawberries with the cut side facing up.
Bake the cake in a preheated oven at 340 °F, and let it bake for about 50 minutes (perform the toothpick test).
Once the cake is out of the oven, let it cool completely. Dust with powdered sugar before serving.
