Prep Time10 mins
Active Time38 mins
Course: Dessert
Cuisine: American
EQUIPMENT
I used a 9" round cake pan. You can use a springform pan for easy release of the cake.
MATERIALS
- 1&1/3 cups All-purpose flour ( about 174 grams)
- 1/2 cup neutral oil ( grapeseed or vegetable oil will work)
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract or paste
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp pinch salt
- 3/4 cup of granulated sugar ( if you don't like your desserts that sweet, feel free to decrease the sugar to 1/2 cup)
- 2 tsp lemon zest
- 9 whole strawberries (try and use medium to small size strawberries)
INSTRUCTIONS
- Preheat oven 350 F
- Grease and line your cake pan with parchment paper.
- In a large bowl, using a stand or hand electric mixer( on medium to high speed), whisk the eggs, sugar and vanilla extract until very pale and thick, about 2 minutes. Add the melted butter and mix. Then, add the neutral oil and mix until combined.
- In another bowl, mix the four, baking powder, baking soda and salt. Then, sift in the dry ingredients and add the lemon zest and fold into the wet ingredients.
- Try and make sure to not over mix the batter. Mix until the dry ingredients are incorporated and the batter is smooth and lump free.
- Pour the cake batter into your prepared cake pan. Spread with the batter evenly.
- While you allow the batter to set for 1-2 minutes, slice your cleaned strawberries in half. Now, arrange the strawberries over batter however you like.
- Place the pan on the middle rack and bake for about 38-40 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for about 5 minutes before inverting the cake and placing on a wire rack to cool.
- Decorate the cake with some powdered sugar and enjoy!
