Strawberry Blitz Cake
Makes 1- 9 inch round cake (single layer only)
- 1 cup all purpose flour
- 1-teaspoon baking powder
- 1 stick of softened butter
- 1-cup sugar
- Four eggs
- Zest from one lemon
- 12 strawberries (stems removed and cut in half)
Preheat the Wolf electric oven to 350 degrees in Bake mode. Cut parchment paper to fit the bottom of a 9 inch round cake pan. Set pan aside. Combine flour and baking powder in mixing bowl. Cream the butter and the 1-cup sugar with an electric mixer at medium speed until very light. Beat in the eggs, one at a time; beat in the lemon zest. Lower the speed to slow and add the flour mixture. beat just until combined, no longer. Scrape the batter into the prepared pan. Line the top of cake batter with halved strawberries and bake until the cake is light golden and sponge to the touch. (About 25 to 30 minutes.) Allow cake to cool to room temperature and run a sharp knife around the edges of pan to loosen the cake. Invert Cake and serve with vanilla ice cream or whip cream.
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