Thursday, May 16, 2013

Lemon Strawberry Summer Cake

Whew! I'm a little bit technologically handicapped...I'm slow at learning anything having to do with computers.
But guess what I finally have on my blog...a followers widget!
So now I can be followed! Woot

These are some of my favorite blogs to follow:

Song of Style
Sugar Hero
Joy the Baker
Wendy's Lookbook

And today I went for the first time to this international club that my Vietnamese friend Thuy invited me to. It was so fun to talk with people from all around the world. We ate lots of delicious German food and I'm hoping I can grab the recipes soon.
But in keeping with the international spirit, ( here is a recipe from my favorite Frenchie, Mr. Pierre Herme:

It's a lemon cake with strawberries (according to my source, Herme made it with raspberries and a different olive oil) and it's perfect for the hot weather we've been having lately because it's nice and light. I just topped it with some fresh whipped cream and it was perfect.

Lemon Strawberry Summer Cake

  • 1-3/4c flour
  • 1-1/2 tsp baking powder
  • 1c granulated sugar
  • Zest of 2 lemons
  • 4 eggs, room temperature
  • 3T milk, room temp
  • Juice of 1 lemon
  • 7T unsalted butter, melted and still warm
  • 2/3c extra-virgin olive oil
  • 1 pint fresh strawberries, sliced
  • whipped cream for topping (optional)


Preheat oven to 350F. Grease a 10-in. round pan and set aside.

Sift together the flour and baking powder and set aside.
In a large mixing bowl, combine the lemon zest and sugar and rub them together with your fingers until it becomes moist and crumbly. Add the eggs and beat on med-high speed until pale yellow, about 3 minutes.  Then beat in the milk on low speed. Add the dry ingredients and mix only until combined. Then pour in the lemon juice, melted butter and olive oil. Mix until combined.
Pour about 1/3 of the batter
into the pan and then place 1/3 of your strawberries on top. Cover that with more batter and repeat until you've used up the batter and strawberries. Bake for 30-40 minutes and cool completely.
Tastes great with a dollop of whipped cream :)


  1. Can the oil not be extra-virgin?

  2. Yes it will be fine if you use a different oil :)


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