Lemon Cake, Strawberries And Rhubarb, Carraway, Whipped Cream Recipe
Indulge in our zesty lemon cake, perfectly balanced with the sweetness of ripe strawberries and the tartness of fresh rhubarb. Infused with a hint of caraway for a unique twist, this delightful dessert is topped with a cloud of velvety whipped cream, making each bite a refreshing and irresistible treat.
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Ingredients
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Cake
Strawberries and Rhubarb Filling
Whipped Cream
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Combine Wet and Dry Ingredients
Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Gradually add the dry ingredients, mixing just until combined.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Filling Preparation
Cook the Filling
In a medium saucepan, combine strawberries, rhubarb, sugar, cornstarch, caraway seeds, and lemon juice. Cook over medium heat until the mixture thickens and bubbles. Remove from heat and let cool.
Whipped Cream Preparation
Whip the Cream
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
Assemble the Cake
Once the cake is cooled, slice it in half horizontally. Spread the strawberry-rhubarb filling on the bottom layer, then place the top layer back on. Top with whipped cream before serving.