This is such an easy, light, fresh, summery cake that happens to be super simple to bake. Its all in one method where you just need to add everything to the bowl and whisk. You can even do this with a wooden spoon and dont need the whole mixer for it. Or go for a hand held whisk, whatever you do – its a must try cake. Use fresh strawberries that are now in season or replace with raspberries or blueberries.
For the cake
- 200 gms softened unsalted butter
- 200 gms golden caster sugar
- 200 gms self raising flour
- 3 large eggs
- 2 tbsp whole milk
- 1 tsp vanilla extract
- zest of 1 unwaxed lemon
- 1 tsp baking powder
For the butter icing
- 60 gms softened unsalted butter
- 120 gms icing sugar
- 1-2 tbsp whole milk
Preheat the oven to 180 C. Put all the cake ingredients into a bowl and whisk for 2 minutes until creamy and pale in colour.
Line and grease a 2lb loaf tin and transfer the cake batter to the tin. Bake for 45-50 minutes until a skewer inserted comes out clean. Leave it in the tin for 5 minutes before taking it out on a cooling rack. Leave it aside to cool.
Now prepare the butter icing. Put the butter in a bowl and whisk for 3-4 minutes until creamy and pale. Now add the icing sugar and add a little bit of milk before whisking for 2-3 minutes until smooth and creamy.
Spread this over the cooled down cake and finished with chopped up strawberries.
For step by step instructions watch the full video here –