lemon cake

Lemon Cake with Macerated Strawberries

A light and summery cake prepared in a recent kids class after seeing so many lemons in 17th century Dutch paintings.

Lemons were very rare and expensive in Holland during their Golden Age and artists saw the subject as an opportunity to show of their skills. 

For the cake:
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
zest of 2 lemons
½ teaspoon vanilla extract
¼ cup vegetable oil

For the macerated strawberries:
1 pound strawberries, hulled and halved or quartered
2 tablespoons sugar

Preheat the oven to 350º F.

Grease and flour a 10-inch cake pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick placed in the center comes out clean.

Meanwhile prepare the strawberries. Stir together the strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

When the cake is done, allow it to cool in the pan for 10 minutes. Unmold, slice and serve with a spoonful of macerated strawberries.

Makes one 10-inch cake

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