Strawberry and lemon cake
Quick Strawberry and Lemon Dessert: Summer Cake
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8
Do you dream of a dessert that reminds you of warm summer days? The strawberry and lemon cake is exactly what you need! With a light texture and refreshing taste, this quick dessert is perfect for impressing family and friends. Next, I will present the necessary steps to achieve a delicious cake, as well as useful tips to make every bite a memorable experience.
Necessary ingredients:
- 200 g flour
- 250 g fresh strawberries (or frozen)
- 3 large eggs
- 150 g sugar
- 100 ml vegetable oil (or melted butter)
- 1 lemon (juice and zest)
- 1 packet of vanilla sugar
- 1 packet of baking powder
- A pinch of salt
Preparing the cake:
1. Preparing the ingredients: Start by preheating the oven to 180°C. This step is essential for achieving an evenly baked cake. In a bowl, sift the flour together with the baking powder and a pinch of salt. This will help aerate the flour, giving the cake a fluffier texture.
2. Beating the eggs: In another bowl, beat the eggs together with the sugar and vanilla sugar until the mixture becomes frothy and light in color. This step is crucial for incorporating air into the mixture, which will make the cake fluffier.
3. Adding the wet ingredients: Incorporate the vegetable oil and lemon juice into the egg mixture. Grate the lemon zest and add it for an extra flavor boost. Mix well to combine the ingredients.
4. Incorporating the flour: Gradually add the flour mixture to the wet composition. Use a spatula and gently fold to avoid losing air in the mixture. It is important not to overmix, otherwise the cake will become dense.
5. Preparing the strawberries: Wash the strawberries and cut them into small cubes. Add them to the obtained batter, gently mixing to incorporate them. If using frozen strawberries, make sure to thaw and drain them before adding to the batter.
6. Baking the cake: Pour the batter into a baking tray lined with parchment paper. Bake the cake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cooling and serving: Once the cake is baked, let it cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. Serve it dusted with powdered sugar or with vanilla ice cream for a fantastic temperature contrast.
Variation suggestions: You can replace the strawberries with other seasonal fruits, such as raspberries or peaches, to create varied cakes. Additionally, you can add a tablespoon of vanilla extract for an extra flavor boost.
This simple and quick recipe will make you fall in love with cooking! Whether you prepare it for a summer party or simply to treat yourself, the strawberry and lemon cake will bring smiles to your face and joy to your soul. Savor every bite and enjoy every moment!
A surprise for everyone: strawberry cake. How to prepare the tart crust: We make a dough from butter mixed with sugar, to which we add flour and salt. We mix on the lowest speed of the mixer until we obtain a crumbly dough. We form a ball by hand and immediately prepare a 21x33 baking tray, specifically greasing it with a little butter. We spread the dough in the shape. The tray is placed in the oven for 15-17 minutes until the edges come off. The advantage of the crust is that we don't have to wait for it to cool before pouring the filling. While the dough is baking, we prepare the filling for the cake: We mash the strawberries, then add sugar, the juice of 2 lemons and their zest, the 4 eggs, flour, baking powder, and salt. We pour the filling over the crust and bake for a maximum of 26 minutes. A crust should form on top due to the sugar. Let it cool at room temperature, then store it in the fridge. Cut only after it has cooled and use a knife with a wet blade. Enjoy your meal! Recipe: Refreshing strawberry and lemon cake proposed by diamond. Discuss more about this recipe on the recipe forum. Other recipes with strawberries:
Ingredients: Tart crust: 115 g butter - at room temperature, 160 g flour, 50 g sugar, 1 pinch of salt. Filling: juice from 2 lemons, 2-3 teaspoons of grated lemon zest, 125 ml strawberry puree (about 200 g of strawberries), 4 eggs, 230 g sugar, 30 g flour, 1/2 packet of baking powder, 1 pinch of salt.
