Steps
- Preheat the oven to 400°F / 200°C. Grease and line a 9in / 23cm round cake pan with parchment paper.
- Hull 500g of fresh strawberries. Dice one-third into ⅝in / 1.5cm pieces and halve the rest.
- Whisk 1 cup of superfine sugar, ½ cup of vegetable oil, 2 large eggs, 1 tablespoon of grated lemon zest, ¼ cup of lemon juice, 1 cup of plain unsweetened yogurt, and 1 teaspoon of vanilla extract for 1 minute.
- Whisk in 2¼ cups of all-purpose flour, 4 teaspoons of baking powder, and 1 pinch of salt until smooth.
- Spread half the batter in the pan and scatter over the diced strawberries. Cover with the remaining batter and arrange the halved strawberries cut-side down on top.
- Bake for 50 minutes, or until a skewer comes out clean. Cover with foil if the top browns before the center cooks.
- Cool in the pan for 15 minutes, then turn onto a rack and cool for at least 15 minutes before slicing.