Strawberry Corn Cake

• 1 cup Corn Kernels
• 6 Tablespoons Butter, Melted And Cooled
• 1/3 cups Orange Juice
• 1 Tablespoon Lemon Juice
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Orange Zest
• 2 whole Eggs
• 1-1/4 cup Sugar
• 2 cups Flour, Plus 2 Tablespoons To Dredge The Strawberries
• 1 teaspoon Salt
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 2 cups Sliced Strawberries

1. Preheat oven to 325 degrees. Grease a 9" cake pan. In the food processor or blender, combine corn, butter, orange juice, lemon juice, vanilla and eggs. Process until smooth, then stir in orange zest.
2. Whisk together 2 cups flour, sugar, salt, baking powder and baking soda. Stir in the corn mixture just to combine. Toss strawberries with the remaining 2 tablespoons flour and gently fold into the batter. Transfer the batter to the prepared pan and bake for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out a wire rack.
3. Serve with whipped cream.

kernels, butter, orange juice, lemon juice, vanilla, orange zest, eggs, sugar, flour, salt, baking powder, baking soda, strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-corn-cake/ (may not work)