The Secret Ingredient in My Lazy Sunday Pound Cake

Why I Keep That Little Jar of Lemon Extract in My Kitchen

It’s not fancy, just a small bottle I sneak into recipes when the moment feels right. The smell of lemon filling the air—bright, sharp, almost a little grassy—like a secret whisper. And then the strawberries. Juicy, ruby red, a little sticky from the natural sugar. This cake isn’t about technique; it’s about that perfect clash of tart citrus and sweet berries, tossed into a batter that’s so quick it almost feels sneaky. I didn’t plan on making anything today. But then I saw that mad bunch of strawberries turning soft on the counter, and I remembered how much I crave something light but satisfying, something forgiving enough on a no-fuss afternoon. Sometimes the best recipes are the ones you don’t overthink—this cake is one of those. Just a little reminder that sometimes, simplicity tastes the sweetest, especially when you’re not expecting to bake at all.

Strawberry Lemon Cake

This cake combines fresh strawberries with a lemon-flavored batter, resulting in a light, moist dessert with vibrant red berries and a bright citrus aroma. The batter is mixed quickly and baked until just set, producing a tender crumb with a slightly glossy top presentation.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: Homemade

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup fresh strawberries hulled and sliced
• 1 teaspoon lemon extract
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon lemon zest

Equipment

• Mixing bowls
• Whisk or spatula
• 9-inch baking pan
• Knife
• Cutting board
• measuring cups and spoons
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan and set aside. In a small bowl, prepare the sliced strawberries and set aside.
   1 cup fresh strawberries
2. In a large mixing bowl, whisk together the flour, sugar, and lemon zest until combined. Add the melted butter, eggs, lemon extract, and milk, then stir until the batter is smooth and just combined. Gently fold in the sliced strawberries until evenly distributed.
   1 cup fresh strawberries
3. Pour the batter into the prepared baking pan, spreading evenly with a spatula. Place in the preheated oven and bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and allow to cool completely until the surface feels firm and slightly shiny.
5. Slice the cake and serve, revealing a moist crumb dotted with strawberries and a hint of lemon aroma. The surface should be lightly browned with visible bits of fresh berries.

Later, I’ll slice a piece and probably forget the fancy fork, grab it straight from the plate, juice dribbling down my chin. No rules. Just that burst of lemon and berry every time I bite. It’s funny, how the simplest things sneak up on you, become the unexpected highlight of the day. Hope your kitchen smells just as wild and unexpected.