Strawberry- Lemon Cake

I made this cake last weekend for Lukas' birthday party. Besides making a 4 layer chocolate cake I thought this much lighter cake would compliment it well. The desserts were a hit! This strawberry cake is light and fruity, perfect for a summer gathering. It goes together fairly quickly but bakes for about and hour. It would go well with vanilla ice cream, or whipped cream.  A few people said that they would attempt this if I put it up, so without delay I have Strawberry-Lemon Cake adapted from Martha Stewart. 

6 tablespoons unsalted butter softened- plus more for pan
1 1/2 cups  flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plus 2 TBS sugar
1 l egg
1/2 cup milk
1 teaspoon pure vanilla extract

1 lemon zested and juiced
1 pound strawberries,  halved

Preheat oven to 350*

 Butter a 10-inch pan- I used a square pan, but round is fine too.

 Sift flour, baking powder, and salt together set aside. 
Put butter, lemon zest and 1 cup sugar in the bowl of a mixer. With the paddle attachment mix on medium speed  until pale and fluffy, about 3 minutes. Reduce speed to low mix in egg, milk, vanilla and lemon juice. Mix on medium until all incorporated. 
Slowly mix in flour mixture. Transfer batter to buttered pan and smooth out. Press the strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour.  Let cool and serve at room temp.