Ingredients
Salted Butter - 1 cup (227 grams)
Eggs - 4
Vanilla essence - 1 tsp
Lemon zest - 1 1/2 tsp
Lemon juice - 1/4 cup
All purpose flour - 3 cups
Powdered sugar - 1 1/2 - 2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Buttermilk - 3/4 cup at room temperature
Strawberries - 8 to 10, cut into 1/2'' pieces
Method
Preheat oven to 350°F. Grease a pound cake pan or bundt pan with butter and dust it with powdered sugar.
In a large mixing bowl, cream butter and sugar together. Whisk in the eggs, one at a time. Add vanilla essence, lemon zest and lemon juice, until well combined.
In a medium sized mixing bowl, whisk together flour, baking powder and baking soda.
Whisk the dry ingredients into the wet ingredients, alternating with buttermilk - starting and ending with the dry ingredients. Mix until just combined.
Fold the strawberries into the batter. Pour the batter into the prepared cake pan. Bake until a tester comes out clean. The cake might be gooey.
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