This is a cake that does fine on its own or with ice cream, but it sees its apogee when cut into large cubes and served beneath macerated strawberries and freshly whipped cream.

Ingredients

  • 1 pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
  • 1 pound granulated sugar (2 cups)
  • 8 large eggs
  • 1 pound all-purpose flour (4 cups), plus extra for flouring the cake pan
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 quart strawberries, rinsed and sliced
  • ½ cup white sugar
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      491 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 6 grams protein; 153 milligrams cholesterol; 112 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
  2. Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
  3. Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

2 hours

Dining and Cooking