Strawberry Lemon Breakfast Cake with Lemony Glaze

This is a modification of a Glazed Lemon Berry Poundcake recipe that I found online here. Instead of plain all purpose flour, it has a combination of all purpose, whole wheat, and ground flax seed for added texture and nutrition. If you don't have these, you can just as easily use all purpose flour.

Strawberry Lemon Breakfast Cake with Lemony Glaze

I used a Bundt pan, and I forgot to flour it, so when I flipped it over half of it stuck! That's why the photo doesn't look quite as good as it should, but I assure you that it tastes fantastic!

What You Will Need:

• 1 cup sugar
• 1/2 cup softened butter
• 2 eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup ground flax seed
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (8 oz.) sour cream
• 1 cup sliced strawberries
• 3/4 cup powdered sugar
• 2 tablespoons lemon juice

Preheat the oven to 350 degrees F. Grease and flour a 9x5 loaf pan or a Bundt pan. First, cream together the butter, sugar, and eggs. Mix in the lemon juice and vanilla. In a separate bowl, whisk together the dry ingredients. Gradually stir the flour mixture into the butter mixture, just until incorporated, then stir in the sour cream. Fold in the strawberries. Pour the batter into the pan and bake for about 40 minutes or until a toothpick comes out clean. For the lemony glaze, whisk together the 3/4 cup powdered sugar and 2 tablespoons lemon juice. Drizzle over your cake and serve warm!