Indulge in the vibrant flavors of summer with this luscious cake. Infused with refreshing lemon zest and zingy lemon juice, it’s crowned with a delicate vanilla cream and juicy, tart strawberries.
Lemon-Infused Cake:
- Ingredients:
- 215g All-Purpose Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 178g Milk (either unsweetened almond milk or your preferred milk)
- 18g Fresh Lemon Juice
- 80g Unsweetened Plain Yogurt
- 80g Neutral Oil (like canola or vegetable)
- Zest from 2 Lemons (combined with sugar)
- 200g Granulated Sugar
- Procedure:
- Prep an 8×8 square baking pan by lightly greasing and lining with parchment paper. Warm your oven to 370°F.
- In a mixing bowl, mix milk and yogurt with lemon juice and allow it to sit for around 10 minutes, until it has a curdled texture. Incorporate the oil afterward.
- Massage the lemon zest into the sugar until aromatic and add it to the milk blend.
- In another bowl, whisk together the dry ingredients. Gradually combine with the wet mixture, stirring until a smooth batter forms.
- Transfer the batter to the baking pan and bake for about 30-40 minutes. Once baked, allow it to cool thoroughly on a wire rack.
Cloud-Like Vanilla Whipped Cream:
- Ingredients:
- 300g Whipping Cream
- 70g Powdered Sugar
- 12g Plain Yogurt
- 1 tsp Vanilla Essence
- Procedure:
- In a deep mixing bowl, combine all the ingredients. Using an electric whisk or stand mixer, whip until you achieve soft-medium peaks.
Assembling the Cake:
- Generously layer the cooled lemon-infused cake with the vanilla whipped cream.
- Toss strawberry slices with a hint of lemon juice and a sprinkle of sugar. Scatter these glistening strawberries atop the cream-laden cake.
Dive in and savor the sunlit flavors of summer in every bite! 🍋🍓🍰
