We all love summer, so what better way to celebrate that than with a Strawberry Lemon Loaf Cake? Bright, tangy flavors of lemon combined with sweet strawberries this light and moist loaf cake is a wonderful treat for any occasion, offering a burst of refreshing citrus and berry goodness in every bite. Whether enjoyed with a cup of tea or as a light dessert, this cake is sure to brighten up your day!

Let’s get baking!

Preheat oven to 325°F. Grease and flour a loaf pan.

In a medium size bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time.

Then stir in lemon juice, yogurt, and vanilla extract. Sift in the flour, baking soda, baking powder, and salt. Mix until just incorporated, be careful not to over mix.

Toss the strawberries with the 2 tbsps of flour. Gently mix them into the batter and pour into the loaf pan.

Bake for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together 1 tbsp of lemon juice and powdered sugar.

Drizzle over the top of the cake. Cut yourself a slice and enjoy with a cup of tea!

Check out the video on how to make it:

 

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A post shared by Asma Faizal (@sincerelyasma)

Strawberry Lemon Loaf Cake

A delightfully light treat featuring a tender, moist crumb infused with zesty lemon and sweet, juicy strawberries. Topped with a tangy lemon glaze it's the perfect representation of summer in a cake.

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Ingredients

  

Loaf Cake

• ½ cup unsalted butter softened
• ¾ cups granulated sugar
• 2 large eggs
• 1 tbsp lemon juice
• ¾ cup yogurt
• 1 tsp vanilla
• 1 cup all-purpose flour + 2 tbsp
• ¼ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 6 oz fresh strawberries diced + 2 tbsp flour

Glaze

• ½ cup powdered sugar
• 1 tbsp lemon juice

Instructions

 

• Preheat oven to 325°F. Grease and flour a loaf pan.
• In a medium size bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time.
• Then stir in lemon juice, yogurt, and vanilla extract. Sift in the flour, baking soda, baking powder, and salt. Mix until just incorporated, be careful not to over mix.
• Toss the strawberries with the 2 tbsps of flour. Gently mix them into the batter and pour into the loaf pan.
• Bake for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• Once cooled, whisk together 1 tbsp of lemon juice and powdered sugar. Drizzle over the top of the cake. Cut yourself a slice and enjoy with a cup of tea!