Irresistible Lemon Strawberry Loaf Cake: A Zesty Sweet Treat for All Seasons

There’s something truly magical about the combination of bright, tangy lemon and the sweet, juicy burst of fresh strawberries. This Lemon Strawberry Loaf Cake perfectly captures that delightful harmony, creating a dessert that is both refreshing and comforting. It’s a simple yet elegant bake, ideal for everything from a casual breakfast to an afternoon tea, or even a light dessert after dinner. Imagine a moist, tender crumb speckled with vibrant red strawberries, all crowned with a luscious, zesty lemon glaze – it’s a taste of sunshine in every slice!

Embracing Strawberry Season: A Harvest of Sweetness

The anticipation for strawberry season is almost palpable here! I can hardly wait for the moment when I can visit our beloved U-pick farm, strolling leisurely up and down the rows. There’s a unique joy in hand-selecting only the most perfect, plump, and gorgeously juicy strawberries. Nothing compares to the taste of a strawberry picked just a few hours ago, still warm from the sun. My youngest son shares my enthusiasm, always insisting on joining me and, of course, performing his crucial “quality assurance” checks by sampling a few berries while we pick. It’s a cherished family tradition and a true highlight of the spring and early summer.

This year holds extra excitement as my son will be working at Lane’s Southern Orchards for the summer. They’ve given us the wonderful news that strawberries might be ready as early as the first week of April! This early start to the season is fantastic, promising a bountiful harvest. Following the strawberries, we’ll look forward to the sweet peaches, and then in the fall, the rich pecans. It truly promises to be a great summer filled with fresh, local produce, and this cake is just the beginning of celebrating these seasonal delights.

The Perfect Pairing: Lemon and Strawberry

While we eagerly await our local harvest, strawberry season has already kicked off in Florida. For the past couple of weeks, our grocery stores have been brimming with fabulous sales on these beautiful berries, making them impossible to resist. And when I see those vibrant red gems, my mind immediately turns to their perfect partner: lemon. The bright, acidic notes of lemon beautifully complement the sweetness of strawberries, creating a flavor profile that is both invigorating and incredibly satisfying.

This classic combination inspired me to whip up a quick and easy loaf cake. It’s essentially a delightful pound cake, but with the added freshness of strawberries and a tangy lemon twist. While this cake is absolutely delicious on its own, I’m a firm believer that a good glaze elevates any cake to the next level. The lemon glaze adds an extra layer of zesty sweetness and a beautiful sheen that makes this loaf cake even more inviting. It’s the kind of cake that makes you close your eyes and savor every bite.

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Lemon Strawberry Loaf Cake Recipe

Rating: 4.4/5 based on 36 reviews

Ingredients

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup buttermilk (or use milk + 1 tsp lemon juice, let sit 5 mins)
• 1/2 cup fresh lemon juice
• 1 1/2 cups all-purpose flour, plus 2 tablespoons (divided)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced fresh strawberries (about 6-8 medium strawberries)

For the Lemon Glaze:

• 1 1/2 cups powdered sugar (confectioners’ sugar)
• 2 tablespoons fresh lemon juice (start with 2, add more if needed for desired consistency)

Instructions

1. Prepare the Batter Base: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is fully incorporated. Stir in the vanilla extract.
2. Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 1/2 cup of fresh lemon juice. This creates a tangy and moist base for the cake.
3. Combine Dry Ingredients: In another medium bowl, combine 1 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution of the leavening agents.
4. Alternate Adding Wet and Dry to Batter: Gradually add the dry flour mixture and the buttermilk-lemon juice mixture to the butter-sugar-egg mixture, alternating between the two. Begin and end with the flour mixture (e.g., flour, liquid, flour, liquid, flour). Mix until just combined, being careful not to overmix, which can lead to a tough cake.
5. Prepare and Fold in Strawberries: In a small plastic bag or bowl, toss the diced fresh strawberries with the remaining 2 tablespoons of all-purpose flour until they are well coated. This step helps prevent the strawberries from sinking to the bottom of the cake during baking. Gently fold the coated strawberries into the cake batter.
6. Bake the Loaf Cake: Spoon the prepared batter evenly into a well-greased and floured loaf baking pan (a 9×5-inch pan is ideal). Bake in a preheated oven at 350°F (175°C) for approximately 45-55 minutes. The cake is done when a wooden toothpick or skewer inserted into the center comes out clean. Let the cake rest in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Cooling completely is crucial before glazing.
7. Prepare and Apply the Glaze: Once the cake has cooled completely, prepare your lemon glaze. In a small bowl, combine the powdered sugar and 2 tablespoons of fresh lemon juice. Whisk until smooth. You want the glaze to be thick but pourable; if it’s too thick, add a tiny bit more lemon juice (a teaspoon at a time); if it’s too thin, add a bit more powdered sugar. Drizzle or spread the glaze evenly over the top of the cooled loaf cake, allowing some to drip down the sides. Let the glaze set for about 10-15 minutes before slicing and serving.

Notes & Tips for Success

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more tender, evenly baked cake.

Don’t Overmix: Overmixing the batter after adding flour can develop the gluten too much, resulting in a dense and tough cake. Mix just until ingredients are combined.

Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own. Add 1 teaspoon of fresh lemon juice or white vinegar to a 1/3 cup measuring cup, then fill the rest with regular milk (dairy or non-dairy). Let it sit for 5-10 minutes until it slightly curdles. Voila, homemade buttermilk!

Glaze Consistency: The glaze should be thick enough to coat the back of a spoon but thin enough to drip slowly. Adjust with more powdered sugar or lemon juice as needed to reach your desired consistency.

Storage: Store the Lemon Strawberry Loaf Cake at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap for up to 2-3 months.

Variations: Feel free to experiment with other berries like raspberries or blueberries, or a mix of berries. You can also add a touch of lemon zest to the batter for an even more intense lemon flavor.

recipe source ChocolateChocolateandmore.com

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Craving More Strawberry Delights?

If you’re as big a fan of strawberries as we are, you’ll love exploring these other fantastic strawberry treats from our collection. From breakfast muffins to refreshing ice cream and decadent desserts, there’s a strawberry recipe for every occasion!