6tablespoonsall-purpose flour1.75 ounces (PLUS additional flour for dusting pans)
1 8-ouncepackage cream cheesesoftened
4large eggs
the juice from one large lemonabout 1/3 cup plus enough water to bring level to 1/2 cup
1tablespoonlemon zestzest from one large lemon
1/2cupsugar
1/2cupvegetable oil
1teaspoonpure vanilla extract
Strawberry topping:
8medium strawberries
1cuppowdered sugarsifted
1-2tablespoonsmilkif needed
Instructions
Prepare the Topping First:
Cut the tops off the strawberries an discard (or compost). Cut 6 strawberries lengthwise, cut 1-2 slices from the middle of each strawberry. Spread the slices out on a small plate and sprinkle with some of the sifted powdered sugar. Turn to coat and allow to sit.
Chop the remaining ends and bits into small chunks, about 1/2-3/4 cup. Spread the chopped strawberry pieces out on a plate and sprinkle with some of the sifted powdered sugar. Use a spoon to lift and turn the fruit, coating them in the sugar. Allow to sit and macerate.
Prepare the Cake:
Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Lightly mist loaf pan and six of the muffin tin cups with cooking spray, then dust with flour. Shake out the excess flour. Set pans aside.
Place all cake ingredients into the bowl of an electric mixer. Mix on low speed for 1 minute to combine. Scrape down sides of the mixer bowl, then beat on medium-high speed 3 minutes more. Fill 6 muffin tin cups 3/4 full with batter and pour the remaining batter into the prepared loaf pan, smoothing it out with the rubber spatula. Set muffin tin aside. Place the loaf pan onto a cookie sheet and bake for 50-60 minutes.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, then invert it onto a serving platter so that it is right side up. Slice, top with macerated strawberry topping and serve.
Slice the remaining strawberries so as to create round pieces to place on top of the mini cakes. While loaf cake is cooling, place a round strawberry slice on top of each mini cake. Place muffin tin in the oven and bake 20-25 minutes. Cool on a wire rack.
Notes
This recipe can be baked in a 10-inch tube pan. I used a 9x5 loaf pan and a regular sized muffin tin (6 mini cakes). If using a tube pan, bake 40-47 minutes.