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Get ready for a blast of lemon brightness and juicy pops of strawberry in every bite of this loaf. You'll get soft, moist cake, loaded with little strawberry bits—zest and juice bring it all together. Once cooled, a sweet-tangy glaze—pink if you toss in a dash of strawberry puree—goes all over the top. Perfect for picnics, afternoon snacking, or whenever you want a dessert that feels like summer. Add some extra strawberries and shake on a little zest for a pretty finish.
INGREDIENTS- Fresh strawberries: 1 cup, diced, mixed into the batter
- Salt: 1/2 tsp, cuts some sweetness
- Lemon zest: zest from 1 lemon, brings flavor
- Granulated sugar: 2 cups, makes it sweet
- Buttermilk: 1 cup, keeps it tender
- Eggs: 4 large, holds everything together
- All-purpose flour: 3 cups, gives the loaf structure
- Powdered sugar: 1 cup, for the glaze on top
- Vanilla extract: 1 tsp, for rich flavor
- Lemon extract: 1 tsp (it's up to you), amps up lemon kick
- Milk: 1 tbsp, loosens the glaze
- Lemon juice: 2 tbsp, tang for the glaze
- Baking powder: 1 tsp, helps it rise
- Strawberry puree: 1/2 cup (throw some in for pink color and extra fruitiness, totally optional)
- Unsalted butter: 1 cup, at room temp, starts the cake off right
- Step 11:
- When the cake is totally cool, drizzle on that glaze you mixed. Give it a couple minutes to settle in, then slice and eat.
- Step 10:
- Time for the glaze: stir together powdered sugar, lemon juice, plus milk until you get a smooth drizzle. For that fun pink vibe, a splash of puree is awesome here.
- Step 9:
- Let the cake hang out in its pan for about 10-15 minutes, then flip out carefully to a wire rack so it doesn't keep baking.
- Step 8:
- Pop your pan in the oven for about an hour, sometimes a little longer. You'll know it's ready when a toothpick comes out mainly clean. If it browns super fast on top, lightly lay foil over it.
- Step 7:
- Spoon the batter into your ready loaf pan, spread it gently on top so it bakes up nicely.
- Step 6:
- Toss in strawberry chunks and lemon zest, folding them softly so you don't squash the berries.
- Step 5:
- Now, go dry–wet–dry: Mix a bit of flour combo in, then some buttermilk, repeat, ending with flour. Stop as soon as it's all together—don't over-mix.
- Step 4:
- In a separate bowl, blend your flour, baking powder, and salt really well.
- Step 3:
- Crack in your eggs one by one, mixing after each. Stir in vanilla and the lemon extract if you want extra punch.
- Step 2:
- Whip the softened butter and sugar in a big bowl until they look fluffy and pale—for a minute or two.
- Step 1:
- Fire up your oven to 350°F (175°C). Smear some grease and dust flour all over a 9x5 loaf pan.
- Let the loaf warm up to room temp before you eat for max flavor.
- Got extras? Stick them in a sealed container in the fridge—keep for about 3 days.
- Stir a little zest into your glaze, too, if you're craving more zing.
- If neat slices matter to you, chill the whole thing for thirty minutes before you cut it up.
Tips from Well-Known Chefs
- Chef Tip: Go for berries that are perfectly ripe and fresh for the best tasting loaf.
- Chef Tip: Add a tiny bit of salt into your glaze to keep it from tasting too sweet.
This treat nails that mix of sweet and tangy all the way through. Every slice brings that summer-in-your-mouth feeling, plus the glaze just makes everything extra refreshing.
FAQsCan I use frozen strawberries?
Totally! Just thaw them and dab off any extra juice before you chop and toss in.
How do I prevent the strawberries from sinking?
Dust those berries with a little flour first. That way, they'll float through the batter and not all drop to the bottom.
Can I make this cake ahead of time?
Yep—you can bake it a day early. Store in the fridge and save the glaze until right before serving for the freshest taste.
What other fruits can I use?
Switch it up by using blueberries or raspberries. Just tweak the glaze so it goes with your swap.
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