Strawberry Almond Butter Cake With Lemon Zest

Ingredients

- 1 cup butter, softened
- 1 1/4 cups sugar
- 1 tablespoon lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 1 1/2 cups fresh strawberries, hulled and halved

Instructions

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by buttering it and lining the bottom with parchment paper.

2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter, sugar, and lemon zest using an electric mixer on medium speed until light and fluffy—about 3 minutes.

3. Add Wet Ingredients:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.

4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.

5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and yogurt. Begin and end with the flour mixture, mixing until just combined. Avoid overmixing to ensure a tender cake.

6. Prepare Strawberries:
Gently fold the halved strawberries into the batter, being careful not to crush them.

7. Fill Cake Pan:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.

8. Bake the Cake:
Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

9. Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Total Time

PT1H15M
1 hour and 15 minutes

Type of Dish

Dessert

Keywords

strawberry almond cake, lemon zest dessert, butter cake, gourmet dessert, baking, oven dessert, fruit cake, creamy cake, sweet treat, summer dessert

Recipe Yield

Feeds 4 adults

Calories

Approximately 2,200 calories for the entire cake

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