Ingredients Jump to Instructions ↓

  1. 2 cups cake flour

  2. 1/2 teaspoon salt

  3. 1 cup butter

  4. 11/3 cups white sugar

  5. 1 quart strawberries, cleaned

  6. 1/3 cup white sugar

  7. 2 tablespoons sugar

  8. 1 tablespoon lemon zest

  9. 3 tablespoons fresh lemon juice

  10. 1 teaspoon vanilla extract

  11. 5 eggs

  12. 1 1/2 cups yogurt

  13. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Lightly grease and flour a 9x5 inch loaf pan.

  2. Sift the cake flour and salt into bowl. Cream the butter with 1⅓ cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.

  3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 10 minutes. cool cake 15 minutes before turning out of pan.

  4. Meanwhile, place strawberries in a separate bowl. Toss gently with ⅓ cup sugar, cover, and refrigerate until needed.

  5. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.


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