A delightful and refreshing cake with a tangy lemon flavor, sweet strawberries, and a buttery crunch. Perfect for a summer gathering or afternoon tea.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup lemon juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
For the Crunch Topping:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the lemon juice, buttermilk, and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped strawberries.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the crunch topping: In a small bowl, combine the melted butter, sugar, flour, and salt. Stir until well combined.
- Assemble the cake: Place one cake layer on a serving plate. Top with half of the crunch topping. Place the second cake layer on top and cover with the remaining crunch topping.
- Serve: Serve immediately or refrigerate until ready to serve. Decorate with fresh strawberries or a dusting of powdered sugar, if desired.