Strawberry Lemon Cake

This delightful Strawberry Lemon Cake combines the bright, zesty flavors of fresh lemons with the sweet, juicy notes of strawberries. The traditional cake base is light and fluffy, while a creative twist of lemon zest and a strawberry compote elevates the flavor profile. Perfect as a dessert for any occasion, this cake is sure to impress with its vibrant colors and refreshing taste.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup fresh strawberries, diced
• 1 tablespoon cornstarch
• 1 tablespoon water
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Stir in the lemon zest and lemon juice until evenly incorporated.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the strawberry compote. In a small saucepan, combine the diced strawberries, cornstarch, and water. Cook over medium heat until the strawberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
10. Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Serve the cake topped with the strawberry compote and dust with powdered sugar if desired.