Description
A bright and refined loaf that balances citrus with sun-ripe strawberries, perfect for afternoon tea or as a dessert course.
Ingredients
Scale
- 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