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Summer Lemon Cake

I love this cake for summer, moist yet fluffy from the bubbles in sparkling water. The bright flavor of lemon and strawberries always makes me think of sunny days. My son loves this cake so much that he asked me to make it for his birthday. The lemon whipped cream is absolute perfection. You will love this cake, and I look forward to making it for your family.

Notes

I line my loaf pan with parchment paper for easy removal of cake. 

Ingredients

1 19 oz lemon cake mix with lemon icing

1 egg
1/2 cup extra virgin olive oil
1 cup sparkling water
2 cups heaving whipping cream
12 strawberries sliced

Instructions

Preheat oven to 350 degrees
Mix cake mix, egg, olive oil, and water together. Place in an 8×4 loaf pan. Bake for 50-55 minutes. Until a toothpick comes out clean. Let the cake cool—place beater from electric mixer in the freezer for 5 minutes. Take cold heavy whipping cream and beat on high. While beating add 4 tbsp of icing powder to the heavy whipping. Whip into stiff peaks. You can just top each slice of cake, or you can do a middle layer of whipped cream and strawberries and top as well. Store in the refrigerator.

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