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.
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!