This is a one-bowl cake that works brilliantly; just beat everything together and bake. It makes a lovely breakfast, too, so be sure to save a slice for the morning.
Servings: 4 with leftovers
Ready Time: 3 hours, including cooling
Cake
11/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup butter, at room temperature
1/2 cup plain yogurt
2 eggs
2 tsp ground cardamom
1 tsp baking soda
1 tsp vanilla
1 tsp salt
1 tsp grated lemon zest
2 cups strawberries, chopped into 1/4-inch pieces
Icing
11/4 cups icing sugar
2 tbsp lemon juice
1 tsp lemon zest
Method
Preheat oven to 350 F. Grease an 8-inch round cake pan and line the base with parchment paper.
In a large bowl add flour, sugar, butter, yogurt, eggs, cardamom, baking soda, vanilla, salt and lemon zest. Beat with an electric mixer for 3 minutes, or until mixture is well combined. Fold in strawberries, saving a few for the top.
Scrape batter into prepared pan, pushing the remaining strawberries onto the top of the batter for a prettier presentation. Bake for 40 to 50 minutes or until golden on top and a cake tester comes out clean. Cool cake in pan for 10 minutes. Remove from pan and let rest on a rack until fully cooled.
Combine icing sugar with lemon juice and zest. Spread or drizzle icing over the cake.
Lucy Waverman