There’s something about the mix of fresh strawberries and lemon that tastes like summer. This strawberry loaf cake is soft and moist, with juicy berries in every bite and a bright lemon flavor from the juice and zest. A simple lemon glaze adds just the right amount of sweetness without overpowering the fruit. It’s an easy recipe that looks pretty on the table and never lasts long once sliced.
Y’all will love how easy this strawberry loaf cake (is it strawberry bread?!!) is to make and how quickly it gets devoured! My grandkids ate the whole thing in one day.
Testing notes for strawberry loaf cake
- We chose Greek yogurt for this recipe because it gives cakes such a lovely, moist, and tender texture. However, you can use sour cream without any changes if you prefer.
- Don’t skimp on using freshly squeezed lemon juice. It makes a difference!
I hope you make this recipe. I think you’ll love it!
Strawberry Loaf Cake Recipe
Equipment
Ingredients
INGREDIENTS
For the cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 cup Greek yogurt
- ½ cup vegetable oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 2 teaspoons lemon zest
- 1 cup fresh strawberries, diced
Lemon glaze:
- 1 ½ cups powdered sugar
- 1 teaspoon lemon zest
- 5-6 tablespoons lemon juice
Instructions
Cake
- Preheat oven to 350 degrees F. Grease and flour a 9-inch loaf pan.
- In a medium bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl beat the 1 cup granulated sugar and 3 eggs, room temperature on medium speed using a hand blender or whisk until light and pale.
- Add 1 cup Greek yogurt, ½ cup vegetable oil, 3 tablespoons fresh lemon juice, 1 tablespoon vanilla extract, and 2 teaspoons lemon zest, blend until well combined.
- Slowly add the flour mixture in batches to the liquid mixture and fold them with a spatula until all the flour is combined.
- Gently fold in the 1 cup fresh strawberries, diced. Don’t overmix the batter.
- Transfer the cake batter to the prepared loaf pan and bake for 55-60 minutes until the toothpick inserted at the center comes out clean. Transfer the loaf cake to a wire rack to cool down.
Lemon Glaze
- Meanwhile, prepare the lemon glaze. In a medium bowl combine 1 ½ cups powdered sugar, 1 teaspoon lemon zest, and 5-6 tablespoons lemon juice. Mix the glaze until smooth.
- Drizzle the glaze on the loaf cake. Allow the excess glaze to drip off and then transfer it to a serving plate.
- Once the glaze is set, slice and serve the strawberry lemon loaf cake to enjoy.
Notes
- The Greek yogurt provides moisture to the loaf cake, but you can use sour cream instead.
- If you prefer a thin lemon glaze feel free to add extra 2 tablespoons of lemon juice to the glaze.
- Any flavorless oil can be used for this recipe.
Nutrition
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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