A simple cake with strawberries and lemon icing. Quick to prepare, requiring no mixer, and delicious. I used the recipe for your favourite cranberry and pistachio cake to create a summer version. Its texture is similar to a muffin, which is a big advantage if you are fans of those little bakes :).
Ingredients for the strawberry loaf cake:
- 250 g plain flour
- 1½ teaspoons baking powder
- 1 large egg
- 160 g caster sugar
- 240 ml kefir or buttermilk
- 80 ml sunflower or rapeseed oil
- 1 teaspoon vanilla extract
- 200 g strawberries, diced
- 1 tablespoon potato starch
All ingredients should be at room temperature.
In a large bowl, combine the egg, sugar, kefir or buttermilk, oil and vanilla extract. Mix with a balloon whisk until combined. Sift the plain flour, baking powder and bicarbonate of soda directly into the bowl. Mix with the whisk only until the ingredients are combined, no longer. Add the strawberries coated in potato starch and stir briefly.
Grease a small loaf tin measuring 21 x 11 cm and line it with baking parchment. Transfer the batter into the tin and level the surface.
Bake at 170ºC for approximately 55 – 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin, then transfer to a serving plate. Drizzle with lemon icing and decorate as desired.
Ingredients for the lemon icing:
- 1 cup icing sugar
- 3 tablespoons lemon juice
Place all the ingredients into a small bowl and mix with the back of a spoon. If the icing is too thin, add more icing sugar; if it is too thick, add more lemon juice.
Enjoy!
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