- flour - 1 cup
- baking powder - 1/2 teaspoons
- soda - 1/2 teaspoonfuls
- salt - 1/4 teaspoons
- sticks of unsalted butter, room temperature - 1/2 Pieces
- sugar - 2/3 Cups (plus 1 tablespoon)
- grated lemon peel - 1 teaspoon
- big egg - 1 piece
- buttermilk - 1/2 cup
- strawberries - 1 cup
1. Preheat the oven to 200 degrees with the stand in the middle position. Lubricate with oil and lightly sprinkle with flour a round cake shape with a diameter of 22 cm. Shake off excess flour. Cut the strawberries into slices. In a small bowl, mix the flour, baking powder, soda and salt. In a medium bowl, mix butter at a medium speed with 2/3 cups of sugar and lemon zest until creamy consistency, for about 2 minutes. Add egg and vanilla extract, whisk until unified. Reduce the speed of the mixer to low, add one third of the flour mixture, and then half the buttermilk. Continue to alternately add dry ingredients and buttermilk, ending with flour mixture. Put the dough in the prepared form. 2. Evenly scatter the strawberry berries from above, then sprinkle the remaining 1 tablespoon of sugar. Bake until the toothpick inserted into the center of the cake will not leave clean, from 25 to 30 minutes. 3. Put the cake on the rack and refrigerate for 10 minutes. Take the cake out of the mold and cool it for another 10-15 minutes before serving.
Servings: 6