Easy Strawberry Cake Recipe with Zesty Lemon Glaze

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf tin with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. In a separate, larger bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry). Mix only until just combined; do not overmix.
6. Gently fold in the chopped strawberries using a rubber spatula.
7. Transfer the batter to the prepared loaf tin, smoothing the top. Bake for 45 to 55 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow the cake to cool in the tin for 15 minutes before lifting it out onto a wire rack to cool completely.
9. While the cake cools, whisk together the sifted icing sugar and lemon juice until smooth. Drizzle generously over the completely cooled cake.