Description
This moist, not-too-sweet strawberry cake is covered with tart lemon icing and sprinkled with toasted slivered almonds. I served it after dinner with fresh coffee, and it my friends went wild for it. I like to use turbinado (raw) sugar because it is more flavorful and less processed than white sugar, but white sugar should work fine, too.
Ingredients
- ½ cup butter, softened
- 1 ¼ cups turbinado sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 4 tablespoons sour cream
- 1 teaspoon baking soda
- 1 cup mashed strawberries
- 1 ½ cups all-purpose flour
- 2 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- ¼ cup toasted slivered almonds
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 24