Lemon Strawberry Summer Cake
1-1/2 tsp baking powder
1c granulated sugar
Zest of 2 lemons
4 eggs, room temperature
3T milk, room temp
Juice of 1 lemon
7T unsalted butter, melted and still warm
2/3c extra-virgin olive oil
1 pint fresh strawberries, sliced
whipped cream for topping (optional)
Preheat oven to 350F. Grease a 10-in. round pan and set aside.
Sift together the flour and baking powder and set aside.
In a large mixing bowl, combine the lemon zest and sugar and rub them together with your fingers until it becomes moist and crumbly. Add the eggs and beat on med-high speed until pale yellow, about 3 minutes. Then beat in the milk on low speed. Add the dry ingredients and mix only until combined. Then pour in the lemon juice, melted butter and olive oil. Mix until combined.
Pour about 1/3 of the batter
into the pan and then place 1/3 of your strawberries on top. Cover that with more batter and repeat until you’ve used up the batter and strawberries. Bake for 30-40 minutes and cool completely.
Tastes great with a dollop of whipped cream