When you’re in the mood for cake, even without visitors, try this little version of a sponge cake with fresh strawberries and a hint of lemon. Small enough for two, for a couple of days of treats, but stretches to six small slices…
Lemony Strawberry Cake
- 110g (1 stick) softened butter
- 110g (1/2 cup) sugar
- 2 eggs
- 110g (4/5 cup and 1 tbsp) SR flour
- 1/2 tsp baking powder
- Pinch of salt
- Juice and zest of 1 lemon
- 1 tbsp milk
- 1 cup sliced strawberries
Grease and flour a 20cm/8 inch cake tin. Preheat the oven to 190°C/375°F. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Add the lemon juice and zest. Gently fold in the sieved flour, baking powder and salt. Add the milk if necessary to achieve a “dropping consistency”, i.e. the mixture drops slowly off a spoon. Pour into the cake tin and spread strawberries over the top. Bake for about 45 minutes or until firm to touch.
Allow to cool a little in the tin first, and then transfer to a rack to cool completely.
Best enjoyed with a cup of tea in the garden. 😉