This delightful cake combines the tangy sweetness of strawberries with the bright zest of lemon, all layered with a buttery, crunchy topping.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup rolled oats
- 1/4 cup unsalted butter, melted
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan.
- Make the Strawberry Filling:
- In a medium bowl, combine sliced strawberries, sugar, lemon juice, and cornstarch. Toss to coat.
- Make the Crumble Topping:
- In a medium bowl, combine flour, sugar, and oats. Stir in melted butter until crumbly.
- Assemble and Bake:
- Spread the strawberry filling evenly over the cake batter.
- Sprinkle the crumble topping evenly over the filling.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 15 minutes before slicing and serving.