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Easy Lemon & Strawberry Cake

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Prep

20 MINS

Bake

35-40 mins

Serves

8 to 10

Difficulty

Easy

About

This delicious Lemon & Strawberry Cake makes the most of the first of British Strawberries in a brilliantly simple bake.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Preheat the oven to 180C. Line a 20cm cake tin with parchment paper. Feel free to use a bigger tin or a rectangular baking dish to make a sheet cake, just make sure to adjust the baking time.

Step 2

In a medium bowl whisk together the Tate & Lyle Caster sugar and egg yolks until pale yellow and fluffy. Slowly add all other ingredients and mix them in together.

Step 3

In a separate bowl mix the egg whites until you get soft peaks. Using a spatula, fold them into your cake mixture.

Step 4

Pour the sponge mixture into your cake tin and top with half of the sliced strawberries. Bake for approximately 35 to 40 minutes, until golden. If you are using a bigger cake tin then your sponge should be baked in less then 30 minutes. Check by inserting a toothpick in the middle of the cake, if the toothpick comes out clean then the cake is baked.

Step 5

Let it cool down slightly before slicing. You can serve it warm with a spoonful of clotted cream (or vanilla ice cream) and the rest of the fresh strawberries or you can cool it down completely to a room temperature and top the entire cake with more fresh strawberries.

Ingredients – 9 items

Serving

1

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

130 g
Flour

Self raising flour

200 g
Milk

Milk

Room temperature

150 ml
Coconut-butter

Coconut oil

Or sunflower oil

80 ml
Eggs

Eggs

Room temperature, egg whites and yolks separated

4
Vanilla

Vanilla paste

1/2 tsp
Lemon-zest

Zest of one lemon

Lemon-juice

Lemon juice

2 tbsp
Strawberries

Strawberries

400 g

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