Strawberry Lemon Buttermilk Cake

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

75g butter
2/3 cup agave syrup
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
3/4 cup buttermilk

1 1/2 to 2 cups fresh strawberries, trimmed and quartered
1 tablespoon sugar

Serves 8
Preheat oven to 200C. Grease a 9 inch round tart tin.

Sift together flour, salt, baking powder, and baking soda. Set aside.

In a large bowl, mix butter and agave with an electric mixer until light and fluffy. Add lemon zest, vanilla extract and egg and mix until well combined. Now stir in the buttermilk. Add the flour mixture in several small batches and stir until just combined.

Pour the batter into the cake tin, levelling the top. Scatter the strawberries evenly over the top and sprinkle with sugar. Bake for about 25 minutes or until toothpick comes out clean of the center of the cake. Let cool in the tin for 10 minutes, before transferring to wire rack to cool completely.