Strawberry Lemon Loaf Cake arrives as a bright, refined loaf that balances fragrant citrus with sun-ripe strawberries. The crumb is tender and moist, the lemon zest lifting the berry sweetness into a clean, sophisticated finish. Serve thin slices for afternoon tea or as a polished dessert course. For a complementary strawberry treat, consider a lighter companion like this Red Velvet Strawberry Cheesecake recipe: Red Velvet Strawberry Cheesecake.
Why Make This Recipe
- Effortless Yet Elegant: One-bowl batter and a simple glaze deliver a bakery-standard loaf with minimal fuss.
- Minimal Ingredients: Pantry staples with fresh fruit and citrus create a gourmet profile without complexity.
- Impressive Flavor: Bright lemon zest and a strawberry-swirled interior lift this above an ordinary quick bread.
What elevates it is the contrast of textures — a tender, buttery crumb punctuated by bursts of strawberry, finished with a glossy lemon glaze that adds a silky tang and visual sheen.
Ingredients
Base
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature (soft but cool)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 2 tbsp fresh lemon juice + 1 tbsp lemon zest (finely grated)
- 1 tsp pure vanilla extract
Strawberry Swirl
- 1 cup (150 g) fresh strawberries, hulled and diced
- 2 tbsp superfine sugar (or granulated)
- 1 tsp lemon juice
Topping / Glaze
- 3/4 cup (90 g) powdered sugar, sifted
- 2–3 tsp fresh lemon juice, to achieve a pourable glaze
- Thin slices of fresh strawberry and a few mint leaves for garnish
Precision notes: Use room temperature eggs and milk for even emulsification. Chill diced strawberries briefly to keep their shape before folding. For a smoother glaze, sift powdered sugar first. For more strawberry texture ideas, see this strawberry chia pudding variation: Strawberry Cheesecake Chia Seed Pudding.
How to Make Strawberry Lemon Loaf Cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy lifting. (Mini-tip: press parchment into corners for sharp edges.)
- Macerate the strawberries: toss diced berries with 2 tbsp sugar and 1 tsp lemon juice. Let sit 10–15 minutes until syrupy and bright red. Reserve syrup. (Sensor cue: the berries should glisten and smell intensely sweet.)
- In a bowl, cream the room-temperature butter and granulated sugar until light and pale, about 3 minutes. Scrape the bowl once. (Mini-tip: use a paddle or spatula to avoid over-beating.)
- Add eggs one at a time, beating briefly after each until smooth. Stir in lemon zest and vanilla; the mixture should smell floral and citrusy.
- Whisk together flour, baking powder, and salt. Alternate adding flour and milk to the butter mixture, beginning and ending with flour. Mix until just combined — the batter should be thick, glossy, and slightly ribboning.
- Fold in half the macerated strawberries and 1–2 tablespoons of their syrup for extra color. Swirl gently; avoid overmixing to keep tender crumb and distinct berry pockets. (Sensor cue: you’ll see streaks of pink through pale batter.)
- Spoon half the batter into the prepared pan, scatter remaining berries, then top with remaining batter. Smooth the top with a spatula so the loaf bakes evenly.
- Bake 45–55 minutes, until a toothpick inserted near the center comes out with a few moist crumbs and the top is golden with a faint crack. If the top browns too quickly, tent with foil. (Mini-tip: rotate pan at 30 minutes for even color.)
- Cool in the pan 15 minutes, then lift onto a wire rack to cool completely. Use this time to prepare the glaze.
- Make the glaze by whisking sifted powdered sugar with lemon juice until a thick, pourable consistency forms. Drizzle over the cooled loaf and adorn with thin strawberry slices and mint. (Sensor cue: the glaze should set to a glossy finish within 20 minutes.)
How to Serve Strawberry Lemon Loaf Cake:
Slice thinly for an elegant presentation. Arrange three slender slices fan-style on a long plate, brush a few drops of reserved strawberry syrup for shine, and add micro-mint or edible flowers. Serve alongside a small pot of clotted cream or a dollop of lightly whipped crème fraîche to add a rich counterpoint to the lemon tang.
How to Store Strawberry Lemon Loaf Cake:
Cool completely before covering to prevent condensation. Wrap loaf tightly in plastic wrap and keep at room temperature up to 48 hours. For longer storage, refrigerate (covered) for up to 5 days — bring to room temperature before serving to revive softness. To freeze, wrap slices individually in parchment and foil; freeze up to 2 months. Reheat slices gently in a 300°F (150°C) oven for 8–10 minutes to refresh the crust.
Tips to Make Strawberry Lemon Loaf Cake:
- Use room temperature dairy and eggs for a smooth, tender batter.
- Fold, don’t beat, the strawberries into the batter to preserve pockets of fruit.
- If strawberries are very watery, drain a bit of their juice — reserve some for glaze or brushing the loaf.
- For an even top, tap the filled pan gently on the counter to release air bubbles.
Variation (if any):
- Almond-Infused: Replace 1/4 cup flour with almond flour and add 1/2 tsp almond extract for a nutty depth.
- Yogurt Swirl: Substitute 1/4 cup butter with Greek yogurt for a tangier, denser crumb.
- Boozy Finish: Macerate berries in a splash of Grand Marnier for an aromatic adult note.
FAQs:
Can I use frozen strawberries?
Yes. Thaw and drain frozen strawberries well, then pat dry to avoid excess moisture. Freeze-thawed berries will be softer and may release more juice — fold gently.
How do I stop the loaf from drying out?
Do not overbake; check at 45 minutes. Remove when a toothpick has moist crumbs. Cool and wrap while slightly warm to retain moisture, then finish cooling on a rack.
Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly denser crumb; handle gently and reduce baking time marginally.
Conclusion
This Strawberry Lemon Loaf Cake distills refined flavors into an uncomplicated, polished loaf — bright lemon, fragrant strawberries, and a glossy glaze that reads as both modern and classic. Its simplicity makes it ideal for relaxed entertaining or a thoughtful gift. If you wish to explore related quick-bread techniques and flavor pairings, see this curated loaf inspiration at Strawberry Lemonade Quick Bread – Fresh April Flours: Strawberry Lemonade Quick Bread – Fresh April Flours. Share your variations, plating photos, or questions in the comments — how would you make this dish your own?
Print
Strawberry Lemon Loaf Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and refined loaf that balances citrus with sun-ripe strawberries, perfect for afternoon tea or as a dessert course.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest, finely grated
- 1 tsp pure vanilla extract
- 1 cup (150 g) fresh strawberries, hulled and diced
- 2 tbsp superfine sugar (or granulated)
- 1 tsp lemon juice
- 3/4 cup (90 g) powdered sugar, sifted
- 2–3 tsp fresh lemon juice (for glaze)
- Thin slices of fresh strawberry (for garnish)
- Mint leaves (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Macerate the strawberries: toss with 2 tbsp sugar and 1 tsp lemon juice. Let sit for 10–15 minutes.
- Cream the butter and granulated sugar until light and pale, about 3 minutes.
- Add eggs one at a time, beating until smooth. Stir in lemon zest and vanilla.
- Whisk together flour, baking powder, and salt. Alternate adding flour and milk to the butter mixture.
- Fold in half the macerated strawberries and 1–2 tbsp syrup.
- Spoon half the batter into the prepared pan, scatter remaining berries, then top with remaining batter.
- Bake for 45–55 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
- Make the glaze by whisking powdered sugar with lemon juice until thick and pourable. Drizzle over the cooled loaf.
- Garnish with fresh strawberry slices and mint leaves.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Store loaf tightly wrapped at room temperature for up to 48 hours.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg