Yogurt lemon cake

Whisk the flour, baking powder and the zest of both lemons together and set aside.

Juice the lemons for a quarter cup of juice.

In a big bowl cream the softened butter with the granulated sugar, vanilla extract and salt.

Add the room temperature eggs and mix smooth.

Stir the baking soda into the lemon juice to activate it, then add that to the batter; it will look curdled and broken, which the flour fixes.

Add the Greek yogurt.

Add the flour mixture in a few batches, mixing only until just incorporated; resist overmixing so the cake stays light.

Finish by hand with the spatula, lifting from the bottom to the top so the last specks of flour are evenly distributed.

Transfer to the greased pan, smooth the top and bake at 350F on the centre rack about an hour and 10 minutes, until a toothpick comes out clean. Hers took an hour and 15.

Cool to room temperature, then transfer to a serving platter.

Undercook by a few minutes rather than over: the carryover heat keeps cooking it and an overbaked cake is dry.

Whip the cold heavy cream with a couple of tablespoons of powdered sugar and a teaspoon of vanilla until thick, and put it in a bowl for guests to dollop themselves.

Slice strawberries in half, put some on top of the cake and the rest in a bowl.

Dust the top of the cake with confectioner's sugar.

Variation: instead of the dusting, combine confectioner's sugar with a little fresh lemon juice to a pourable consistency and drizzle it over the completely cooled cake; on a warm cake it soaks in as syrup instead of setting as a glaze.