This cake is delightful and such a show off. Sweet with strawberries and zingy with lemons, this cake is cute and fluffy. Plus, it uses up some sourdough discard!
Preheat the oven to 350F. Oil three 7-inch cake pans and set aside. In a large bowl, combine the lemon zest, freeze-dried strawberries, and sugar. Pinch the mixture with your fingertips until it is thoroughly combined and fragrant.
Add the butter to the bowl and mix, creaming it with the sugar. Add the starter and yogurt and mix until combined. Add the eggs one at a time, creaming until fully mixed. Then add the vanilla and lemon juice and combine.
In a separate medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk together, then add to the wet ingredients bowl. Fold in the dry ingredients until just combined. Transfer the batter evenly to the three prepared cake pans, level out the tops, and place them in the oven.
Bake for 24 minutes. Let them cool in the pan for 10 minutes, then invert onto a cooling rack until completely cooled. Decorate as desired. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Notes
You could make this recipe in two 9 or 10-inch cake pans.