#LemonBalsamic #StrawberryCake #Dessert #Yum #DrizzleCake #Delicious #EasyRecipe
Lemon-Balsamic Drizzle Cake with Strawberries
This decadent Lemon-Balsamic Drizzle Cake with Strawberries is the perfect summer treat. The sweetness of the strawberries is balanced by the tartness of the lemon and balsamic glaze, making it a delicious and unique dessert. With its light and fluffy texture, this cake is sure to be a crowd-pleaser!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup vegetable oil
- 1 tablespoon lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1 pint fresh strawberries, sliced
- Powdered sugar for dusting, optional
Directions:
- Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat eggs with a handheld mixer until light and fluffy. Add the sugar and vanilla extract and beat until combined.
- Slowly stream in the oil while mixing. Add the lemon zest and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the lemon-balsamic drizzle. In a small saucepan, whisk together the lemon juice, balsamic vinegar, and 1 tablespoon of sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Simmer for 5 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool.
- Once cake has finished baking, let cool in the pan for 15 minutes. Carefully turn cake out onto a serving plate and top with the sliced strawberries. Drizzle the lemon-balsamic mixture over the top and finish with a dusting of powdered sugar, if desired.