Lemon Strawberry Butter Cake

Last week pegi pasar malam Melawati. Pakcik jual buah tu was selling strawberries from Korea. Satu punnet was RM5. Aku nego dengan pakcik tu, mintak 5 punnet for RM20. Alhamdulillah, dia bagi!! I was so happy. Balik rumah, aku buat strawberry preserve using the strawberries from pasar malam.

And that strawberry preserve aj\ku guna for this cake. I want something simple and tak muak. Setelah puas google, aku jumpa this recipe from foodnessgracious. Ok, kalau buat butter cake, kena make sure makan the next day sebab lagi lama simpan, lagi moist cake tu. Yesterday it was crumbly, but today, masyaAllah... I couldnt resist. Oh no! That's bad for my boncit tummy!! The texture of the cake is dry and crumbly, that's what so yummy about it.

Lemon Strawberry Butter Cake
Adapted from foodnessgracious

Ingredients 

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
250gram salted butter, at room temperature
1 teaspoon vanilla extract
3 large egg plus 1 yolk
Zest of two lemons
juice of 1 lemon
6 tablespoons real strawberry preserves
1 lemon, sliced thinly into circles for garnishing

For The Glaze 
1/2 cup powdered sugar
1 tablespoon water
2 tablespoon lemon juice
zest of 1 lemon

Instructions 

1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it. In a bowl, combine the flour, baking powder and baking soda. Set aside.

2. Using a stand mixer, beat the butter and sugar until thick and fluffy. Add the eggs one at a time and beat. Add the vanilla, zest, extract and lemon juice and mix thoroughly. Gradually add the flour mixture, scraping the bowl down after each addition. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife. Spread the rest of the batter on top and drop any leftover preserves on top also.

3. Lay some of the thinly sliced lemons in a circle on top of the batter. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake. Slice when cool.