Friday, June 1, 2012

Friday Food: Strawberry Lemon Cake

This recipe was originally Strawberry Lemonade Muffins in the March 2012 issue of Southern Living, but I wanted to make this as a dessert so I decided to turn it into a cake instead. I also made a couple of substitutions from the original recipe that are reflected here. Since this is to be served to guests later this evening, I haven't cut it yet so stay tuned for a better photograph! I also haven't tasted it, but the batter was yummy so I'm betting the cake is too. Besides, aren't all Southern Living recipes yummy?


Strawberry Lemon Cake

1/2 cup butter, melted
1 - 8oz container low fat sour cream
1 1/2 tsp dried lemon peel
1/4 cup lemon juice
2 large eggs, lightly beaten
2 1/2 cups flour
1 tsp salt
3 tsp baking powder
1 1/4 cup sugar, divided
1 1/2 cup diced strawberries

Preheat oven to 400 degrees.
Melt butter in mixing bowl in microwave. Add sour cream, lemon peel, lemon juice, and eggs. Stir together.
Add flour, salt, baking powder, and 1 cup sugar. Stir until just moistened.
Gently fold strawberries into batter.
Spoon batter into a greased 8" x 12" pan. Sprinkle remaining 1/4 cup sugar over batter.
Bake 25-30 min or until golden brown and toothpick is clean.
Cool 10 minutes before serving.

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