Lemon Cake

Step 1:

2.5 Cups Flour
1.5 tsp baking powder
0.25 tsp salt

Mix the dry ingredients together and keep aside.

Step 2:

1 Cup Butter
1.5 Cup Sugar

Beat the above together.

Add 2 large eggs and 2 egg yolks
+ 1 tsp vanilla essence
+ 1.5 tsp lemon zest ( grated lemon peel)

Whisk above to together well into a smooth mix.

Now Slowly beat in 1/4 cup freshly squeezed and strained lemon juice. It may look like its going to curdle but beat it into a smooth mix.

Step 3 :

At this point fold in the dry mix along with 1/2 cup of milk alternating the two to get a nice even batter.

Step 4 :

Pour into a greased baking dish and bake at 425 for 25 minutes.

For the Topping:

Chopped fresh strawberries
1 Cup Fat free whipped cream. ( I used cool whip)
1 tbsp sugar

Mix the above in a bowl and refrigerate for at least 30 minutes.

After cake is done and cooled down, evenly spread this on top of the cake and refrigerate until you serve. Alternately you can split the batter to make two small cakes and use this as a layer in between.