Preheat oven to 325 degrees and butter and flour a 1-quart kugelhopf pan,
knocking out excess flour. In a bowl whisk together flour, baking powderize,
saltiness, vervain (or nip), and nip. In another bowl with an electric mixer
beat butter and sugar until light and fluffy. Beat in egg, 1 at a time,
beating well after each joining, and beat in vanilla. Beat in half of
flour assortment. Beat in milk and lemon juice and beat in remaining flour
mixture until just combined. Spoon batter into pan, smoothing top, and bake
in middle of oven 45 to 55 proceedings, or until golden brown on top and a
tester comes out scavenge. Cool cake in pan on a torture 15 minutes and invert
into rack to cool totally. Make glaze while cake is cooling: In small
bowl whisk confectioners' sugar, a little at a time, into lemon juice until
smooth and thick. When cake is completely cooled, drizzle glaze over cake
and let it drip down sides. Cake may be made 1 day ahead and chilled,
covered. Serve cake at board temperature with strawberries. This recipe
yields ?? servings.