Mini Strawberry Breakfast Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
¼
cup
unsalted butter
-
½
cup
granulated sugar
-
1
teaspoon
sugar for topping
-
1
teaspoon
lemon zest
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¼
cup
buttermilk
-
1
cup
chopped fresh strawberries
Special Equipment
-
1
unit
7x5-inch baking dish
-
1
unit
handheld electric mixer
Instructions
- Preheat the oven to 350°F and grease the baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add lemon zest, egg, and vanilla to the butter mixture and mix well.
- Stir in half of the flour mixture, then add the buttermilk, and finish with the remaining flour mixture.
- Fold in the chopped strawberries and pour the batter into the baking dish, smoothing the top.
- Sprinkle the remaining sugar over the top.
- Bake for 35 to 45 minutes until a toothpick comes out with a few dry crumbs.
- Cool for 5 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
342
Total fat
15g
Total carbohydrates
48g
Total protein
4g
Sodium
150mg
Cholesterol
40mg
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