Preparation

• Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch loaf pan with parchment paper.
• In a medium bowl, add the flour, cornstarch, baking powder, and salt and whisk to combine; set aside.
• In a bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat again.
• Add half the flour mixture, followed by the milk, followed by the remaining flour and mix well.
• With a spatula, gently fold in strawberries and lemon zest if using.
• Pour batter into prepared loaf pan, and bake in the preheated oven for 50-55 minutes or until a toothpick comes out clean or with a few wet crumbs on it.
• Allow to cool completely before icing the cake.
• To make the icing, in a medium bowl, combine powdered sugar, mashed strawberries, melted butter and lemon juice. Gently stir until an icing forms.
• Place the cake on a wire rack fitted with a sheet pan, and pour the glaze over the top so it drips down the sides. Let it sit for at least 30 minutes before slicing.