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Robin Ward

Clare DeBoer’s Crackly-Topped Plain Cake with Strawberries

A buttery, crackly-topped summer cake with a plush, not-too-sweet crumb that holds its own under juicy strawberries, scoops of ice cream, or clouds of Milk & Honey Whipped Cream — the kind of simple, golden cake that makes every fruit taste like it’s in its prime.
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Prep Time 20 minutes
Cook Time 50 minutes
Course: Dessert
Cuisine: American, British-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 17 (240g) Tbsp unsalted butter, softened
  • 1 (200g) cup plus 2 tablespoons granulated sugar
  • 1 lemon (zested and juiced; add a little extra zest if your lemon is small)
  • 3 large eggs
  • 2 (240g) cups all-purpose flour
  • 2 tsp  baking powder
  • ½  kosher salt
  • 8 to 10 ounces fresh strawberries

Equipment

  • 8-inch cake pan
  • Stand mixer or hand mixer

Method
 

  1. Heat the oven to 375°F. Line an 8-inch cake pan with an oversized sheet of parchment paper, pressing it into the bottom and up the sides. Leave enough parchment overhang so you can lift the cake out easily after baking.
  2. Cream the butter and 1 cup sugar in the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Mix until well combined and creamy. Add the lemon zest and mix again. Use a spatula to scrape the bottom and sides of the bowl, making sure no butter is stuck underneath.
  3. Add the eggs one at a time, mixing after each addition. Scrape down the bowl as needed. The batter may look split or curdled at this point. That is fine. It will come together when the dry ingredients are added.
  4. Add the dry ingredients directly to the mixing bowl. Begin mixing on low, then add the lemon juice. Mix just until the batter comes together. Do not overmix.
  5. Scoop the thick batter into the lined cake pan and smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the batter. Use a sharp knife to make a few shallow slashes across the top. This helps the cake crack beautifully as it bakes.
  6. Bake for 20 minutes. Reduce the oven temperature to 325°F and continue baking until the top is golden and crackly and a cake tester comes out clean or with a few moist crumbs.
    Start checking early after lowering the temperature, around 25 minutes. In my oven, the cake was done at about 30 minutes after lowering the temperature. Do not bake by time alone, and do not overbake.
  7. Prepare the strawberries. While the cake cools, wash the strawberries well before hulling. I like a quick baking-soda soak, followed by a thorough rinse and gentle drying. Hull and halve the berries, then toss them with a little sugar and lemon juice. Let them sit for a few minutes, just until glossy and juicy.

Notes

Lemon Note: Clare’s original recipe simply calls for “a lemon.” My lemon was small, so I used the juice of 1 small lemon and the zest of about 1¼ small lemons. The goal is a quiet lemon lift, not a full lemon cake.
Baking Note: Start checking early after lowering the oven temperature. Do not bake by time alone. The cake is done when the top is golden and crackly and a tester comes out clean or with a few moist crumbs.
Strawberry Note: I use 8 to 10 ounces fresh strawberries for about 4 generous servings of this dessert. If serving the full cake for a gathering, buy at least a 16-ounce container of strawberries and make a double batch of Milk & Honey Whipped Cream.