Preheat the oven to 350°F (175°C). Grease a 24cm round cake pan and set aside.
In a large mixing bowl, whisk together the sifted flour and sugar until combined. In a separate bowl, beat the eggs until frothy, then add the melted butter, lemon zest, and lemon juice. Combine the wet ingredients with the dry, mixing until smooth.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Remove from oven and let cool on a wire rack until room temperature.
While the cake cools, prepare the strawberry compote by combining sliced strawberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release juices and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.
1 cup all-purpose flour
Prepare the glaze by mixing powdered sugar with lemon juice and water until smooth and pourable. Adjust the consistency by adding more water if needed. Once the cake has cooled, spread the strawberry compote on top and drizzle the lemon glaze over the entire surface.
1 cup all-purpose flour
Let the cake sit for 15 minutes to allow the flavors to meld before slicing. Serve with remaining strawberries or a dollop of whipped cream if desired.
