8tbspunsalted butter, softened to room temperature
¾cup + 2 tbspwhite sugar, divided
2largeeggs + 1 large egg white
1tspvanilla
⅓cupwhole milk
2cupsstrawberries, hulled & sliced
Lemon Glaze:
1cuppowdered sugar
Zest of 1 small lemon
1-2tbspfresh lemon juice, to taste, depending on desired thickness
Instructions
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray.
Whisk together the flour, baking powder, and salt in a bowl.
Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the vanilla until well combined.
Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the strawberries.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles.
Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking.
Let the cake cool in the pan on a wire rack until cooled completely.
Make the lemon glaze by combining the powdered sugar, lemon zest, and lemon juice together in a bowl. Mix until creamy and smooth and has reached your desired thickness.
Drizzle the cooled cake with the lemon glaze. Slice, serve and enjoy.