5. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 20 minutes before glazing.
6. Make and Apply the Glaze:
- In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
- Drizzle the glaze evenly over the slightly cooled cake.
- Garnish with lemon zest or strawberry slices for an extra pop of color and flavor.
Tips:
- Make sure strawberries are well dried before folding in to prevent excess moisture in the cake.
- For a stronger lemon punch, add a teaspoon of lemon extract to the batter.
- Store leftovers covered in the fridge for up to 4 days. Best served slightly chilled or at room temperature.
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: ~1 hour
Servings: 12–15
