This cake is so easy to make, no mixer needed, just a bowl, a whisk and a spatula, it comes together quickly. The amount of strawberries used means every bite has strawberry in it, I love that there are strawberries in the cake, not just on top. Don't put more than one cup inside the cake though, it will affect baking time if you do.
I love the hint of lemon you get, it's just perfect.
I love cakes with yoghurt (or buttermilk for that matter) in them, they tend to be nicer to me, they aren't too sweet, they are not dry and they have a delicious crumb.
This cake keeps well for 5 days, though it doesn't last that long in my house. If it's hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it's cold where you are, it doesn't need to be kept in the fridge.
There is a plain lemon cake version and a blueberry version that I will be trying soon also.
So if you like me have too many strawberries in the fridge, or it's strawberry season and you have guests coming over, here is a quick and easy cake recipe to make, that will not disappoint.
500g strawberries, hulled, tops removed
1 cup caster sugar
1/2 cup oil, vegetable or sunflower
1 tablespoon grated lemon rind
1/4 cup lemon juice
1 cup plain Greek yoghurt
1 teaspoon vanilla extract
2 1/4 cups plain flour
4 teaspoons baking powder
Pinch of salt
Whipped cream or ice cream
Icing sugar, for dusting
Preheat oven to 200°C/180°C fan forced.
Grease and line a 23 cm round cake pan with baking paper.
For inside of cake: Dice some strawberries into approximately 1.5cm pieces to make 1 cup (about 1/3 of the strawberries).
Topping: Cut the remaining strawberries in half.
Place Wet ingredients in a bowl and whisk well for 1 minute.
Add Dry ingredients then whisk well until lump free.
Pour half the batter into the cake pan, smooth surface. Scatter over diced strawberries.
Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
Bake 50 minutes or until skewer inserted into centre comes out clean. If you need to cook longer, cover with foil if it starts getting too golden.
Stand 15 minutes in the cake pan before turning out onto cooling rack.
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