Strawberry Cake

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500g strawberries


225g caster sugar

1/2 cup vegetable oil

2 eggs

1 tbsp grated lemon rind

Juice of 1 large lemon 

1 cup plain yoghurt

1 tsp vanilla essence


270g plain flour

4 tsp baking powder

Pinch of salt


Preheat oven to 180°C

Line a 9″ cake tin with greaseproof paper


For inside of cake: Dice 1/3 of the  strawberries into pieces. 

Topping: Cut the remaining strawberries in half.


Place Wet ingredients in a bowl and mix well to combine.

Add Dry ingredients then mix well until smooth.

Pour half into cake tin and smooth out. Scatter over the diced strawberries.

Top with remaining cake batter. Smooth surface, then put the rest of the halved strawberries on top, cut face down.

Bake for 50 minutes until golden

Allow to stand 15 minutes in the cake tray before transferring to a cooling rack.

Sprinkle with icing sugar. 

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