×
The Standard Group Plc is a multi-media organization with investments in media platforms spanning newspaper print operations, television, radio broadcasting, digital and online services. The Standard Group is recognized as a leading multi-media house in Kenya with a key influence in matters of national and international interest.
  • Standard Group Plc HQ Office,
  • The Standard Group Center,Mombasa Road.
  • P.O Box 30080-00100,Nairobi, Kenya.
  • Telephone number: 0203222111, 0719012111
  • Email: [email protected]

Easy recipe: Strawberry lemon cake

Cooking Tips
 

Easy recipe: Strawberry lemon cake (Photo: Courtesy)

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 tablespoon lemon zest

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice, about 1/2 lemon

1/2 cup buttermilk

1 packet strawberries

For the lemon syrup, you will need: 1/4 cup of lemon juice, about 1 lemon and 3 tablespoons of powdered sugar

For the strawberry icing, you will need: 1 cup powdered sugar (sifted), 1.5 tablespoons strawberry puree, 250g butter (softened) and 1 tablespoon milk.

What to do

Preheat oven to 180°C). Grease an eight-inch cake pan and set aside.

In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.

With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.

With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined.

Repeat with another third of the flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.

Scrape the batter into the prepared Bundt pan top with some blueberries and chopped strawberries (dusted in flour) and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple of moist crumbs. Baking times vary, so keep an eye on yours.

Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the cake pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow the cake to cool completely.

When the cake is cooled, combine all the icing ingredients, starting with Strawberry puree, icing sugar milk and butter. The icing should be thick and not runny. Apply icing over the cake in between layers and on top of the cake.

Garnish with strawberries.

Related Topics


.

Similar Articles

.

Recommended Articles