Strawberry lemon cake

Since this is not actually a recipe blog, here’s the recipe first:

  • Cream together (5-7 min):
  • 1/2 cup butter, softened
  • 1 cup sugar
  • Then beat in:
  • 2 large eggs, room temperature
  • 1 tbsp grated lemon zest
  • 2 tbsp lemon juice
  • Mix dry ingredients separately:
  • 1-1/2 cups sifted all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • Then alternate adding dry ingredients and milk, beating well each time:
  • 1/2 cup 2% milk
  • Cook 350°F in a greased 8×4-in. loaf pan (recipe said 45 min but I had to go an hour to get a toothpick to come out clean); cool in pan 15 min before cooling on rack

Stolen from Taste of Home. My alterations: I skipped the glaze; I topped it with sliced strawberries; and I probably put in 1/6 tsp of salt, because I couldn’t find our 1/8 tsp measure and used the 1/4 tsp, filling it a little over half-full. I juiced some lemons we had and tried to zest them but it was taking so long for so little return that I got impatient and used Penzey’s lemon rind.

I made this today to use up some strawberries that were just a bit too wrinkly to be appealing but were still good to eat. It’s a snowy day here in Nashville, after snow Monday, Tuesday, and Thursday this week. It’s an unexceptionable amount of snow for Halifax and a total disaster for Tennessee so it seemed like a good time for comfort food.

Related Posts