Efrat's Notebook

Strawberry Lemon Cake Draft

A butter and almond loaf cake with crushed strawberries and lemon in the batter, which I serve with fresh strawberries and the strawberry purée I set aside.

  • Prep25 min
  • Cook40 min
  • Total1 hr 5 min
  • Makes2 loaf cakes
  • KashrutDairy

What you need

Amount:2

Cake

To serve

How I make it

  1. Preheat the oven to 320°F (160°C). Grease 2 loaf pans or line them with parchment paper.

  2. Crush the strawberries with 1/4 cup of the sugar.

  3. Set aside half of the mixture in the fridge. Stir the lemon juice and zest into the other half.

  4. Beat the butter with the remaining sugar. Add the eggs one at a time, beating well.

  5. Add the strawberry-lemon mixture and keep beating until smooth.

  6. Mix the flour with the baking powder and almond flour, add to the batter and beat until combined.

  7. Divide between the two pans, smooth the tops and sprinkle with the sliced almonds.

  8. Bake for 20 minutes at 320°F (160°C). Raise the heat to 350°F (180°C) and bake about 20 minutes more, until a toothpick inserted in the center comes out clean.

  9. Remove from the oven and let cool completely.

  10. Serve with fresh strawberries and the sweetened strawberry purée you set aside.

Source: ChefEf (chefef.com)