Tangy Fruit Cake
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon rind||1 Tablespoon|
|Lemon extract||1 Teaspoon|
|Sifted cake flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 Tablespoon|
|Sliced sweetened strawberries||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Cream butterand sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Add lemon rind and extract.
Sift together flour, salt and baking powder.
Add dry ingredients alternately with milk, beating with mixer at medium speed.
Begin and end with dry ingredients.
Pour batter into a greased and floured 6 1/2-cup ring mold.
Bake in a 325Â° oven for 30 to 40 minutes.
Cool on wire rack for 10 minutes.
Loosen edges and invert.
Sprinkle with confectioners sugar.
Fill center with strawberries and top with whipped cream.