Fresh Strawberry Cake

Though it's officially winters in LA and we are not supposed to think about summer fruits, I got a big box of strawberries and a few peaches from the near by grocery store....Although the berries were not as sweet as they are in the peak season, but they were not bad either...We ate a few and I sneaked out 5 big ones to make this cake...This cake is very moist and soft and sure to please your palate...So here is the recipe..

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All you need is

All purpose flour-1 cup and 2 tbsp

Unsalted butter-1\2 cup

Sugar-1 cup

Baking soda-1\4 tsp

Salt-1\4 tsp

Eggs-2

Zest of half lemon

lemon juice-1 tbsp

Yogurt-1\2 cup

Fresh strawberries-1 cup (chopped)

Method of preparation

Pre heat the oven to 325 degrees

Grease and line a 8" pan

Sift together 1 cup of all purpose flour, salt and baking soda three times

Add the lemon zest to the flour and keep aside

Add the remaining 2 tbsp flour in the strawberries and toss to cover the berries in the flour

In a bowl,cream butter and sugar till light and fluffy (2-3 minutes with a hand held mixer)

Add eggs , one at a time and mix well

Add flour and yogurt alternately in the mixture

Do not over mix

Fold in the strawberries

Pour the batter in the prepared pan and bake for 50-60 minute, until a tooth pick comes out clean

Let the cake cool in the pan for 5 minutes

Take out from the pan and cool on a wire rack

Sprinkle with powdered sugar 

It tastes best when eaten a little warm