Strawberry Lemon Loaf Cake
225g unsalted butter, softened
225g Castor Sugar
4 large eggs
225g cake flour, sifted
1 tsp baking powder
1 lemon, zested
200g fresh strawberries, 100g roughly chopped & 100g thickly sliced
3 Tbs strawberry jam
Preheat oven to 160 C
Cream butter and castor sugar until pale
Beat in eggs, one at a time.
Mix together flour and baking powder then add to the wet ingredients mix well.
Fold in lemon zest and 100g chopped strawberries.
Transfer batter to a lined 24cm loaf tin.
Arrange the sliced strawberries on top of the batter.
Bake loaf for 45 minutes – 1 hour or until a skewer inserted comes out clean.
Remove from the tin and leave cake to cool completely on a wire rack.
Place the jam into a pot and heat gently until melted, this can also be done in a microwave.
Brush the melted jam all over the surface of the cake..
Serve loaf sliced with a dollop of whipped cream.