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Strawberry Lemon Loaf
- 225g unsalted butter, softened
- 225g Selati Castor snow
- 4 large eggs
- 225g cake flour, sifted
- 1 tsp baking powder
- 2 lemons, zested
- 200g fresh strawberries, sliced thickly
To glaze:
- 3 tbs strawberry jam
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Preheat oven to 160 C
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Cream butter and castor sugar until pale
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Beat in eggs, one at a time.
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Mix together flour and baking powder then add to the wet ingredients mix well.
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Fold in lemon zest.
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Transfer batter to a lined 24cm loaf tin.
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Arrange the sliced strawberries onto the batter, making sure to overlap them.
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Bake loaf or 45 minutes – 1 hour or until skewer inserted comes out clean.
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Remove from the tin and leave cake to cool completely.
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Place the jam into a pot and heat gently until melted, this can also be done in a microwave.
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Brush the melted jam onto the strawberries.
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Serve loaf sliced with a dollop of whipped cream.