Ingredients
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1 lemon
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10 tbsp butter
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1 1/4 cups sugar
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3 eggs
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1 cup low fat sour cream
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2/3 cup low fat milk
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3 1/3 cups cake flour
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2 teaspoon baking powder
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4 cups strawberries
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1 cup confectioners' sugar
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2 tbsp confectioners' sugar, for sifting over strawberries
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1 (8 oz) brick light cream cheese, room temperature
Steps
1
Preheat oven to 350° F. Line a 13x9-inch baking dish with parchment. Zest and juice lemon. In the bowl of a standing mixer, beat together butter and sugar for 5 min., or until light and airy. Beat in the eggs one by one. Add the lemon zest, sour cream and milk. In a separate bowl, sift together flour and baking powder, and gently fold into the wet mixture. Spread the batter into the parchment-lined baking dish.
2
Cut half the strawberries into quarters and push them gently into the batter so they are no longer visible. Bake for 1 hour, or until cake is golden brown and a skewer inserted into the center of the cake comes out clean. Leave to cool on a baking rack for 2 hours.
3
In the bowl of a standing mixer, combine 1 cup confectioners sugar and cream cheese. Beat until smooth. Add 1 tbsp lemon juice or more to taste. Spread frosting over the cooled cake. Cut remaining strawberries into quarters and arrange on top. Sift the remaining 2 tbsp confectioners sugar over the strawberries.
