Strawberry Lemon Buttermilk Cake

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.

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. 


(Print Recipe)

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

75g butter 
2/3 cup agave syrup
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 egg
3/4 cup buttermilk

1 1/2 to 2 cups fresh strawberries, trimmed and quartered
1 tablespoon sugar

Serves 8
Preheat oven to 200C. Grease a 9 inch tart tin.

Sift together flour, salt, baking powder, and baking soda. Set aside.

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.

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.