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Strawberry cake with lemon drizzle


For the cake

  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • Zest of 2 lemons
  • 200g self-raising flour
  • 75g ground almonds
  • 2 tbsp milk
  • 150g strawberries, hulled and halved

For the lemon drizzle

  • Juice and zest of a lemon
  • 4 tbsp water
  • 140g caster sugar


Line the base and sides of a 20cm square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180`c. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lemon zest, then fold in the flour and almonds. Fold in 2 tablespoons of milk to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped). Fold in the strawberries and turn into the prepared tin. Smooth the surface and bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed. Meanwhile, make the syrup. Put the lemon juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. Allow to cool completely before carefully removing the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

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