Ingredients for Lemony Lemon Cake With Strawberries And Ice Cream
- Unsalted Butter
- 2 cups granulated sugar
- Lemon, Zest Of
- Eggs
- 2 cups all-purpose flour
- Baking Powder
- Salt
- Lemons, Juice Of
- About 1 cup fresh strawberries, sliced
- French Vanilla Ice Cream
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How to Make Lemony Lemon Cake With Strawberries And Ice Cream
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 2 cups granulated sugar and the zest of 2 lemons, beating until well combined.
- Reduce mixer speed to low. Add 2 large eggs one at a time, alternating with 2 cups all-purpose flour, beginning and ending with the flour. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.
- While the cake is cooling, prepare the lemon syrup: In a small bowl, whisk together 1/2 cup superfine sugar and 1/4 cup fresh lemon juice until the sugar dissolves.
- Once the cake is completely cool, use a toothpick or skewer to poke numerous holes all over the top.
- Gradually drizzle the lemon syrup over the cake, allowing it to soak in.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- To serve, cut the cake into 8 pieces. Top each slice with fresh strawberries (about 1/2 cup per serving) and a scoop of vanilla ice cream.
- Garnish with a fresh mint sprig, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
140g
Fat
56g
Carbs
17g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Easy Beginner Cook Dinner Party Holiday Event Kid Friendly Summer Cakes Dietary Seasonal Pacific Northwest Wedding Inexpensive Berries Strawberries Citrus Lemon Brunch 3 Steps Or Less
