Strawberry crunch pound cake

Strawberry crunch pound cake
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  • 150g to 200g strawberries or other fruits depending on the season
  • 150g flour
  • 2 large eggs
  • 120g of sugar
  • 1 lemon (zest and juice)
  • 50g cold butter
  • icing sugar (dusting)
  • Equipment: 1 spring-form pan of 24 cm, mixer or food processor.

Heat the oven to Th 6/180°C with the heat turning.

1: Make the base of the cake by whisking sugar and whole eggs for 5 minutes at high speed.
The amount of the mixture should triple.
Then add the flour, lemon zest, and juice slowly.
Butter a cake pan and then pour in the mixture.

2: Cut the strawberries in half and place them on top of the dish without pressing them down.
(Depending on the type of fruit, you’ll cut them into medium-sized pieces.)

3: Cut the cold butter into small pieces and spread them over the dish and the fruit.
Add 1 to 2 tablespoons of sugar.

COOKING: Put in the oven on Thursday at 180°C for 25 minutes with the heat turning.

After 5 minutes, take the cake out of the oven and turn it out on a wire rack.
Use icing sugar to cover the top.



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