Lemon cake laced with strawberries. Perfect for a summer day. And you don't even have to get out the mixer.
- 7.5 tablespoons butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (or buttermilk)
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 2 1/4 cups flour
- 3/4 t salt
- 3/4 t baking soda
- 1 1/2 cup diced strawberries
- quick lemon glaze:
- 1 C powdered sugar
- 2-3 T lemon juice
- some hot water
- [whisk all that together and pour it over the hot cake.]
Preheat oven to 350°.
Coat an 9-inch round pan with butter and flour. I like to use a springform pan for this recipe, but it's not necessary.
Put the melted butter in a mixing bowl. Add granulated sugar, stirring with a whisk. Add eggs, 1 at a time; stir well each time. Stir in milk, lemon zest and juice; stir well.
Add flour, stirring just until blended (do not overstir).
Toss the berries with some extra flour. Fold them into the batter. Spoon mixture into prepared pan, spreading evenly.
Bake at 350° for 40-45 minutes or until lightly browned and a wooden pick inserted in center comes out clean.
Either top it with a quick lemon glaze while it's hot or cool it and sprinkle with powdered sugar.