Strawberry Buttermilk Cake

Recipe adapted from Martha Stewart

Husband-Tested in Alice’s Kitchen

This lovely, tender, easy-to-make cake is perfect for highlighting late spring strawberries.  Serve it warm or room temperature with dollops of sweetened whipped cream.

1 ½ cups all-purpose flour


½ teaspoon baking powder


½ teaspoon baking soda


½ teaspoon salt


6 tablespoons unsalted butter, softened


3/4 cup granulated sugar, plus 1 Tablespoon 
(divided)

1 large egg


½ cup buttermilk


1 teaspoon vanilla extract


2 teaspoons finely grated lemon zest, divided


Almost 1 pound strawberries, halved – or quartered if very large 

Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9 inch springform pan.) Butter the pan.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest on medium speed. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 Tablespoon sugar.

Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature. Accompany with sweetened whipped cream.