Lemon Cake with strawberries

Ingredients:

Deep baking dish or Pyrex dish (30x40 cm or 9x13 inches)

Some grease

For the batter:

100 g (1 stick) butter or margarine 

100 g sugar 

1/2 teaspoon vanilla extract 

1 pinch of salt 

4 eggs 

300 g flour 

3 leveld teaspoons baking powder 

Juice and peel from one lemon

75 ml (1/4 cup) milk

1 pound strawberries

Some powdered sugar

Preparation:

1. Wash strawberries, drain excess water (e.g. put them on a paper towel), remove core, then cut them into halves or quarters depending on their size.

2. Preheat oven to 180 degrees Celsius (350F). Grease baking sheet or dish.

3. Using an electric hand mixer blend butter until smooth, add sugar, vanilla extract and salt and whisk until sugar isn't crunchy any longer. Add eggs, one at a time, and whisk for about 1/2 minute per egg.

4. Mix flour and baking powder, sift, and add in two portions to the batter. Alternate with milk if the batter gets too heavy.

5. Add lemon juice and lemon peel, then spread batter into greased baking form. Add strawberries on top of the batter.

6. Bake cake at 180 degrees Celsius (350F) for about 1 h or until toothpick comes out clean.

7. Remove cake from oven let cool, the sprinkle with powdered sugar before serving.