Fresh Lemon Cake with Berry Glaze

A redux post from a couple of years ago . . .It was a special tea party.
I decided to share it again as it is a favorite dessertaround here, and I am making this same cake today.

You can choose almost any fruit topping, (or leave it off entirely), I like the combination of thelemon cake with strawberry topping and that'sthe way I usually make it.

My mom began making it back in the 1970's, when it was originally called "French Lemon Cake" ~ I'mnot sure why "French"... perhaps because it is only one layer?

It's one of those that you can put together VERY quickly as it is mixed in the food processor.

After it is baked sweetened lemon juice is drizzled over the top, intensifying the luscious lemon flavor.

It can be served plain, and it's very good that way ~ but I usually dress it up a bit by adding a thick Strawberry glaze, made with melted Strawberry jam, and then I pipe on, or serve the cake slices with slightly sweetened whipped cream.