Strawberry Lemon Cake

Strawberry Lemon Cake

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This is like a sweet lemon pound cake crossed with a strawberry shortcake. Top with fresh strawberries and yoghurt!

Sarah Agrella

Serves: 8 

  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 250g unsalted butter
  • 1 1/3 cups white sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla essence
  • 5 eggs
  • 1 punnet fresh strawberries, cleaned, hulled and sliced
  • 1/3 cup white sugar
  • 1 1/2 cups yoghurt
  • 1/2 cup thickened cream
  • 2 tablespoons white sugar

Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

  1. Preheat oven to 170 degrees C. Lightly grease and flour a loaf tin.
  2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light coloured and fluffy. Stir in the lemon zest, lemon juice and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
  3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the centre comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
  4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover and refrigerate until needed.
  5. Combine the yoghurt, cream and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

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