Ingredients
- 1/4 cup oil
- 1 egg
- 1/3 cup milk
- 1 Tbsp lemon juice
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 Tbsp lemon zest (about the zest of 1 large lemon)
- 3/4 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2/3 cup chopped strawberries
- 1/2 cup brown sugar
- 2 Tbsp flour
- 2 tsp cinnamon
- 2 Tbsp melted butter
- 3/4 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 375°F and grease a 9″ round pan or an 8×8 square pan.
- Mix dry ingredients: flour, sugar, lemon zest, baking powder, cinnamon, and salt.
- In another bowl, lightly mix oil, egg, vanilla, lemon juice, and milk.
- Make a well in the dry mix and pour in the wet mix. Stir gently. Add sour cream and stir until just combined.
- Fold in chopped strawberries and pour batter into the pan.
- Make the topping by mixing brown sugar, 2 Tbsp flour, 2 tsp cinnamon, and melted butter. Sprinkle it evenly on top and use a spatula to swirl slightly.
- Bake for 25 minutes or until a tester comes out clean.
- Cool a bit. Stir powdered sugar with 1 Tbsp lemon juice to make the icing and drizzle over the cake. Serve warm or cool.
Notes
Do not overmix the batter. Use ripe but firm strawberries and chop small. Room temperature egg and milk help the batter mix smoothly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian