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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
Cook Time 30 minutes
Total Time 45 minutes
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.