{"id":353,"date":"2010-05-27T16:48:00","date_gmt":"2010-05-27T16:48:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=353"},"modified":"2016-03-17T17:59:28","modified_gmt":"2016-03-17T17:59:28","slug":"strawberry-lemon-buttermilk-cake","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/05\/strawberry-lemon-buttermilk-cake\/","title":{"rendered":"Strawberry Lemon Buttermilk Cake"},"content":{"rendered":"
<\/a><\/div>\n

I love big decadent cakes, full of sugars, cream and butter. I start salivating when I see them through the windows of bakery shops. But as a general rule, I only indulge in them when it is one of our birthdays. Even my 2-year old daughter got a 2kg Snow White themed chocolate fudge cake…… so I could eat it. She never was particularly interested in cakes, and a 2kg one would just look like a big mountain to her. And in fact, I am very strict with the refined sugar intake of my children.<\/p>\n

On the other hand, I like no-fuss desserts. Sweets that I can put together at home in twenty minutes, then put it in the oven and it’s done. Sweets that can be eaten on the way to or in the park at the playground, sweets that can be wrapped and survive in a bag together with 27 carefully chosen toys my kids NEED TO take along. Another matter of fact, we don’t have suitable crockery for those big cakes, for I would expect at least a silver spoon and some expensive porcelain plate with matching coffee cup and saucer.
So here we are, buttermilk cake fits the bill. Sprinkled with some seasonal fruit, it is just what suits our lifestyle and taste buds. The cake is superbly moist and spongy, the lemon gives the base some fruity zing and the strawberries on top add some seasonal berry fruit freshness to it.  The strawberries can be replaced by other berries or sour cherries when they are in season more towards summer. 
<\/b>
—————————————————————- <\/b><\/p>\n

STRAWBERRY LEMON BUTTERMILK CAKE<\/b><\/div>\n
<\/div>\n
(Print Recipe)<\/a> <\/div>\n
<\/div>\n
1 1\/2 cups whole wheat flour<\/div>\n
1\/2 teaspoon salt<\/div>\n
1\/2 teaspoon baking soda<\/div>\n
1\/2 teaspoon baking powder<\/div>\n
<\/div>\n
75g butter <\/div>\n
2\/3 cup agave syrup<\/div>\n
1 tablespoon finely grated lemon zest<\/div>\n
1 teaspoon vanilla extract
1 egg <\/div>\n
3\/4 cup buttermilk<\/div>\n
<\/div>\n
1 1\/2 to 2 cups fresh strawberries, trimmed and quartered<\/div>\n
1 tablespoon sugar<\/div>\n
<\/div>\n
Serves 8<\/div>\n

—————————————————————–
Preheat oven to 200C. Grease a 9 inch tart tin.<\/p>\n

Sift together flour, salt, baking powder, and baking soda. Set aside.<\/p>\n

In a large bowl, mix butter and agave with an electric mixer until light and fluffy. Add lemon zest, vanilla extract and egg and mix until well combined. Now stir in the buttermilk. Add the flour mixture in several batches and stir until just combined. <\/p>\n

Pour the batter into the cake tin, leveling the top. Scatter the strawberries evenly over the top and sprinkle with sugar. Bake for about 25 minutes or until toothpick comes out clean of the center of the cake. Let cool in the tin for 10 minutes, before transferring to wire rack to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love big decadent cakes, full of sugars, cream and butter. I start salivating when I see them through the windows of bakery shops. But as a general rule, I only indulge inRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1014,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["entry","author-Anja","post-353","post","type-post","status-publish","format-image","has-post-thumbnail","category-dessert"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-5H","jetpack-related-posts":[{"id":282,"url":"https:\/\/anjaschwerin.com\/food\/12\/banana-hazelnut-upside-down-cake\/","url_meta":{"origin":353,"position":0},"title":"Banana Hazelnut Upside Down Cake","author":"Anja","date":"December 2, 2010","format":"image","excerpt":"Recently, I've been finding myself fancying bigger cakes. I feel like I've done all possible loaf cakes and got a bit tired of them. Don't get me wrong, I love them still and they are good for breakfast or a picnic in the park. But sometimes you want something fancy\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/HazelnutBananaCake1.jpg?fit=1024%2C666&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/HazelnutBananaCake1.jpg?fit=1024%2C666&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/HazelnutBananaCake1.jpg?fit=1024%2C666&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/12\/HazelnutBananaCake1.jpg?fit=1024%2C666&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":161,"url":"https:\/\/anjaschwerin.com\/food\/12\/gluten-free-christmas-cake\/","url_meta":{"origin":353,"position":1},"title":"Gluten Free Christmas Cake","author":"Anja","date":"December 21, 2011","format":false,"excerpt":"A couple of weeks ago, I was a stressing out that Christmas was so close, and nothing had been prepared. Now, with just three days ago, I can assure you that it took us very little time to get everything ready. The Christmas tree is up since last weekend. Husband\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/GFChristmasCake.jpg?fit=761%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/GFChristmasCake.jpg?fit=761%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/GFChristmasCake.jpg?fit=761%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/GFChristmasCake.jpg?fit=761%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":316,"url":"https:\/\/anjaschwerin.com\/food\/08\/avocado-cherry-loaf-cake\/","url_meta":{"origin":353,"position":2},"title":"Avocado Cherry Loaf Cake","author":"Anja","date":"August 30, 2010","format":"image","excerpt":"\u00a0One more week and I'll be in our new house with a BIGGER kitchen that has a MASSIVE stove and plenty of counter space. I'll be cooking up storms!! My house hunting was successful, we'll move just down the road, 3 minutes to walk from where we live now. No\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":203,"url":"https:\/\/anjaschwerin.com\/food\/07\/carrot-oat-spelt-cake\/","url_meta":{"origin":353,"position":3},"title":"Carrot Oat Spelt Cake","author":"Anja","date":"July 31, 2011","format":"image","excerpt":"\u00a0Ladies and Gentlemen, may I present you my latest cold weather cake. 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I have noticed though that I can't eat as much as I used to, being\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":166,"url":"https:\/\/anjaschwerin.com\/food\/11\/gingerbread-bundt-cake\/","url_meta":{"origin":353,"position":5},"title":"Gingerbread Bundt Cake","author":"Anja","date":"November 29, 2011","format":false,"excerpt":"I thought, only Germans could bake cakes with four (or more) eggs in it. My German Cheesecake is the only cake so far on this blog that uses\u00a0 FOUR eggs. Whenever I saw a recipe that calls for more than two eggs, I used to get suspicious. 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