Lotsa Lemon Cake
Source: Family Circle Magazine, July 95.

CAKE:
1/2 cup (1 stick) unsalted butter
1 Tablespoon grated lemon zest
1 cup sugar
1 1/5 Table1spoons fresh lemon juice
Pinch of salt
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup milk

FILLING:
1 1/2 pint size containers of strawberries, hulled
1 1/2 cups heavy cream
2 Tablespoons confectioners' sugar
1 teaspoon vanilla
Fresh mint leaves for garnish

Preheat oven to 350 F. Grease 13 x 9 x 2-inch baking pan. Line bottom with waxed paper; grease paper. Flour the inside of the pan and paper; tap out excess flour.

Begin to melt the butter in a large, heavy saucepan over medium heat. When the butter is about half melted, remove the saucepan from the heat. Add the lemon zest; stir until the butter is completely melted. Stir sugar, lemon juice and salt into butter mixture in saucepan. Beat in eggs. Add the baking powder and baking soda in pinches, breaking up any lumps with fingers; stir to thoroughly combine. When the mixture is slightly foamy, stir in the flour just until blended. Stir in the milk until smooth. Pour the batter into the prepared pan; spread evenly and smooth the top.

Bake in preheated 350 F. oven for 25 minutes or until wooden pick inserted in the center of the cake comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto rack; remove waxed paper. Cool cake completely. When cake is completely cooled, cut it into 3 equal pieces.

TO PREPARE FILLING:
Thinly slice about 2 cups of the strawberries. Cut remaining strawberries in half.

Beat together heavy cream, confectioners' sugar and vanilla in a small bowl until soft peaks form. Spread about 3/4 cup of whipped cream over the top of one of the cake layers. Top with a layer of 1/3 cup of strawberry slices.

Repeat with the second and third cake layers, stacking on top of the first layer, with 3/4 cup of whipped cream and 1/3 cup sliced strawberries between layers. Spread remaining whipped cream over top and sides of the cake. Arrange strawberry halves, cut side down, over the top of the cake. Garnish with the fresh mint leaves.