Juicy, sweet strawberries shine on this simple-yet-stunning springtime cake. So simple and quick you may even bake it weekly and swap out strawberries for other luscious fruits or berries. This cake is tenderized with yogurt instead of butter. Pockets of fresh strawberries topped with a strawberry glaze that seeps into the perfectly golden cake. When you get a simple recipe right, it’s just so satisfying! This is a cake that can’t be missed. Just be warned that you may find yourself making this again and again. Cut the cake and yell, “summer!”
1 cup flour
1/2 cup ground almonds or 1/2 cup almond flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
zest of 1 lemon
Juice of one lemon, 3 tablespoons
1/2 cup plain Greek yogurt
3 large eggs
1 teaspoon vanilla
1/2 cup oil
1 carton, strawberries, divided as follows:
1 cup strawberries, chopped, about 5-6 berries
4 strawberries, cut lengthwise
2 strawberries, sliced thinly, for top decoration
1/2 cup sugar
1/2 tablespoons water
1 cup strawberries, chopped
Set oven temperature 350 degrees. Generously butter an 8 1/2 x 4 1/2-inch loaf pan.
Mix together the flour, ground almonds, baking powder, and salt.
Using the medium bowl from a stand-up mixer, add the sugar and zest and with fingertips, rub together the zest into the sugar until the sugar is moist and lemony. Add to the sugar mixture the yogurt, eggs, vanilla, and lemon juice Whisk vigorously until the mixture is very well blended. Slowly pour in the oil, then fold in the dry ingredients until all incorporated. You will have a thick, smooth batter. Add 1 cup chopped strawberries and halved strawberries to the batter. Scrape the batter into prepared loaf pan and place in oven. Set a timer for 20 minutes.
While cake is baking, make the strawberry glaze. Combine 1/2 cup sugar, 1/2 cup of water, and diced strawberries in a medium saucepan. Stir ingredients over medium heat until sugar dissolves, increasing the heat and bring to a boil. Reduce heat to medium to simmer until all sugar is dissolved and syrup is of smooth consistency.
After 20 minutes of baking time, remove loaf pan, add thinly sliced strawberries to top. Return to oven for 20 minutes or until cake tester comes out clean.
While cake is cooling on cake rack, poke holes in the top using a fork and pour warm, strawberry glaze over the cake. Let the syrup soak in. Enjoy!
Adapted from Dorie Greenspan
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