Ingredients:
* For the Cake:
* 1 cup unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sour cream
* 1/4 cup freshly squeezed lemon juice
* 1 tablespoon lemon zest
* 1 teaspoon vanilla extract
* 1 cup fresh strawberries, diced
* For the Glaze:
* 1 cup powdered sugar
* 2 tablespoons freshly squeezed lemon juice
* 1-2 tablespoons milk (adjust for desired consistency)
* Fresh strawberries and lemon slices for garnish (optional)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a loaf pan.
2. Prepare the Batter:
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the eggs one at a time, ensuring each is fully incorporated.
2. In another bowl, sift together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with the flour mixture.
2. Gently mix in the lemon juice, lemon zest, and vanilla extract.
2. Fold in the diced strawberries carefully to avoid crushing them.
3. Bake the Cake:
3. Pour the batter into the prepared pan, smoothing the top with a spatula.
3. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Glaze:
4. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more milk if needed.
5. Assemble and Serve:
5. Once the cake is completely cool, drizzle the glaze over the top.
5. Garnish with fresh strawberries and lemon slices if desired.
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