Ingredients
8
8 servings
- •2 cups cake flour
- •½ teaspoon salt
- •1 cup unsalted butter
- •1 ⅓ cups white sugar
- •1 tablespoon lemon zest
- •3 tablespoons fresh lemon juice
- •1 teaspoon vanilla extract
- •5 eggs
- •1 quart fresh strawberries, cleaned, hulled and sliced
- •⅓ cup white sugar
- •1 ½ cups yogurt
- •½ cup heavy cream
- •2 tablespoons white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
- Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
- Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
- Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
Nutritional Facts
Per 8 servings
- Calories: 659
- Carbohydrate: 83g
- Fat: 33g
- Fiber: 2g
- Protein: 10g
- Sugar: 52g
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