Lemon & Strawberry Loaf Cake

• 1 big lemon
• 8 small to medium-sized strawberries
• 200 grams flour
• 150 grams caster sugar
• 100 grams very soft or melted butter
• 1/2 packet yeast
• 1/2 teaspoon baking soda
• 4 eggs

1. Preheat your oven to 180u0b0C (gas mark 6). rnButter and flour a loaf cake pan (or you don't have to if you use a silicon one, like I do). rnMelt the butter (mild temperature in the microwave, about 30 seconds).
2. Then, wash the lemon and grate the skin. Reserve. rnCut up the strawberries grossly into very small pieces. Set aside.rnProceed to cutting the lemon in half and squeeze to collect the juice.
3. Mix the flour, sugar and yeast. Add the eggs one by one to make sure they incorporate well and then add the melted butter.
4. Add the lemon zest and juice and whisk for about 15 seconds. rnAdd the strawberries and mix quickly to make sure they're spread out more or less evenly into the cake batter.
5. Pour the batter into the cake pan and bake in the oven for about 40-45 mins (or until your toothpick comes out clean.rnRemove from oven and let cool for a bit before removing from the mould.
6. Serve warm with whipped cream or vanilla ice cream (you can never go wrong with cake and ice cream!)rnEnjoy!

lemon, strawberries, flour, caster sugar, very soft, yeast, baking soda, eggs

Taken from food52.com/recipes/59019-lemon-strawberry-loaf-cake (may not work)