A delightful cake infused with citrus flavors, topped with sweet marinated strawberries and a rich creamy mixture, perfect for a refreshing dessert.
Ingredients
2 cups cake flour
1/2 teaspoon salt
1 ⅓ cups sugar
1/2 cup butter
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 large eggs
2 cups strawberries
⅓ cup sugar
1 cup yogurt
1 cup heavy cream
2 tablespoons sugar
Method
Begin by heating your oven to 325°F (165°C) and prepare a 9x5-inch loaf pan by greasing it lightly and dusting with flour.
In a mixing bowl, sift the cake flour along with a pinch of salt. In a larger bowl, cream together 1 ⅓ cups of sugar and softened butter until the mixture becomes light and airy. Add in the lemon zest, lemon juice, and vanilla extract, mixing until well incorporated. Gradually beat in the eggs one by one, alternating with the flour mixture, until combined. Transfer the batter to the prepared loaf pan.
Bake in the preheated oven for about 1 hour and 10 minutes, or until the cake's top is springy and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before gently taking it out.
While the cake cools, prepare the strawberries by placing them in a bowl. Sprinkle with ⅓ cup of sugar, toss lightly, cover, and refrigerate to allow the flavors to meld.
In another bowl, combine yogurt, heavy cream, and 2 tablespoons of sugar, mixing until smooth and creamy. Once the cake has cooled, slice it and serve each piece topped with the marinated strawberries and a generous spoonful of the creamy yogurt blend.
