-
- Prep
- 15 min
-
- Total
- 55 min + cooling time
-
- Serving
- 12 squares
Ingredients
For the cake
- 625 ml (2 ½ cups) all-purpose flour
- 5 ml (1 tsp) baking powder
- Pinch of salt
- 3 eggs
- 430 ml (1 ¾ cup) sugar
- 125 ml (1/2 cup) canola oil
- 7.5 ml (1 ½ tsp) vanilla extract
- 5 ml (1 tsp) lemon juice
- 250 ml (1 cup) Dairyland 2% Microfiltered Milk
- 500 ml (2 cups) strawberries, cut in half
For the lemon glaze
- 250 ml (1 cup) powdered sugar
- Pinch of salt
- 30 ml (2 tbsp) lemon juice
Directions
For the cake
- Place the rack in the middle of the oven. Preheat the oven to 180°C (350°F). Line a 43 x 30-cm (17 x 12-inch) cookie sheet with parchment paper, leaving it hanging over both ends. Butter the paper and the unlined sides of the sheet.
- In a bowl, sift flour with baking powder and salt. Set aside.
- In a bowl, whisk eggs with the sugar, oil, vanilla and lemon juice. Mix for 2 to 3 minutes.
- On low speed, add the dry ingredients to the wet ingredients, alternating with milk. Whisk until smooth.
- Spread the dough evenly on the cookie sheet. Garnish the top with strawberries.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle sugar on top of the cake. Let cool completely in the pan, about 1 hour.
For the lemon glaze
- Mix powdered sugar and salt in a bowl. Add lemon juice and mix until smooth.
- Spread on top of the cake with a spoon in a back-and-forth motion.
- Cut the cake into equal squares.
Products in this recipe
Microfiltered Milk
From the classic milk you’ve always loved to alternatives that meet your family’s every need, Dairyland milk products always bring quality to the heart of your home.
