Lemon Maple Cake with Fresh Strawberries

Lemon maple cake with fresh strawberries

Walking through the field friday I found a delectable surprise: The first rich red jewel like strawberries peeked out from under the low lying leaves, and of course they called to me for a sampling. ;-). Here’s what happened in the kitchen Sunday night after browsing the cookbooks for baking inspiration:

Mix 2 1/2 cups white flour and 1 teaspoon baking powder.
In separate bowl whisk 5 large eggs and 1 1/2 cups wild flower blossom honey, 7 tablespoons coconut oil, and 3/4 cups heavy cream all natural brown cow maple yogurt.

Add egg mixture to dry ingredients and mix gently but thoroughly. Ad juice from one fresh squeezed lemon and the grated zest of one lemon peel. Mix.

Grease two 8 inch by 5 inch deep baking pans. Preheat oven to 350. Pour mixture into pans and bake at 350 for 45 minutes or so until edges are golden brown and a knife in the center comes out clean. Gently loosen edges with knife, flip out of pans and cool on baking rack. Slice and serve warm with a dollop of cool maple yogurt on top, and sliced sun-kissed field fresh strawberries.

Seems it would make a lovely Sunday breakfast dish enjoyed with lavender tea.