I bookmarked this recipe as soon as I saw it on the confessions of a bakeaholic, I would have made it right away but I waited for the strawberries from the farm, it was well worth it. This cake takes minutes to make, it is light, flavourful and has an incredibly tender crumb. I made a few minor changes to the original recipe and this will definitely be one that I will make again…
We got these lovely strawberries from the Ferme Van Velzen, they are located in Boucherville, about 20 km outside of Montreal. The strawberries are available for U-Pick everyday and they are also available for sale on their kiosks.
- 1 ¼ cup all-purpose flour plus more for the baking dish
- 1/3 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp lemon juice
- Zest of 1 lemon
- ½ cup buttermilk
- 1 egg
- 3 tbsp canola oil plus more for the baking dish
- 1 ¼ cup strawberries
- Confectioner’s sugar for serving (optional)
Preheat the oven to 350F, grease and flour an 8×8 inch oven proof dish or cake pan, set aside. Wash, hull and quarter the strawberries. In a medium bowl, combine the flour, sugar, baking powder and baking soda. In another bowl combine the lemon juice, zest, buttermilk, egg, and canola oil. Add the wet mixture to the dry ingredients and mix with a fork, fold in the strawberries using a spatula and pour the cake batter into the prepared baking dish. Bake for about 25 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool and serve with a light dusting of confectioner’s sugar.