A refreshing dessert that combines sweet strawberries with zesty lemon for a delightful marble effect.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
½ cup fresh lemon juice (about 2-3 lemons)
Zest of 1 lemon
1 cup fresh strawberries, pureed or finely chopped
Powdered sugar for dusting (optional)
Fresh strawberries for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, then mix in the vanilla extract, lemon juice, and lemon zest until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients.
In a small bowl, combine the strawberry puree or finely chopped strawberries with a tablespoon of flour.
Pour half of the cake batter into the prepared loaf pan. Add the strawberry mixture on top, then pour the remaining batter over it. Use a knife to swirl the strawberry mixture into the batter.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
