Ingredients Jump to Instructions ↓

  1. 2 cups cake flour

  2. 1/2 teaspoon salt

  3. 1 cup unsalted butter

  4. 1 1/3 cups white sugar

  5. 1 tablespoon lemon zest

  6. 3 tablespoons fresh lemon juice

  7. 1 teaspoon vanilla extract

  8. 5 eggs

  9. 1 quart fresh strawberries, cleaned, hulled and sliced

  10. 1/3 cup white sugar

  11. 1 1/2 cups yogurt

  12. 1/2 cup heavy cream

  13. 2 tablespoons white sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 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. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed. 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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