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Strawberry Loaf Cake Recipe

A moist and fluffy strawberry lemon loaf topped with a sweet-tart lemon glaze—perfect for breakfast, brunch, or dessert.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 10 slices
Calories: 258kcal
Author: Lucy Brewer

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.
    A bowl of flour with baking powder and baking soda sits on a counter next to eggs, sugar, strawberries, a whisk, and a green checkered cloth.
  • 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.
    A glass bowl with three cracked eggs and sugar, surrounded by strawberries, a cup of yogurt, vanilla extract, broken eggshells, a whisk, and a green cloth on a white surface.
  • 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.
    A glass bowl with a yellow batter mixture, lemon zest, and yogurt on top, surrounded by strawberries, a lemon slice, a mixer, and a green kitchen towel.
  • Slowly add the flour mixture in batches to the liquid mixture and fold them with a spatula until all the flour is combined.
    A glass bowl with flour on top of a yellow batter, next to a bowl of flour, sliced strawberries, a lemon half, and a wooden citrus reamer on a cutting board.
  • Gently fold in the 1 cup fresh strawberries, diced. Don’t overmix the batter.
    A glass bowl filled with yellow cake batter and chopped strawberries on top, surrounded by a pink spatula, fresh strawberries, a lemon, and a wooden spoon on a plate.
  • 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.
    A loaf pan filled with cake batter containing pieces of strawberries, with fresh strawberries and a halved lemon beside it on a marble surface.

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.
    A bowl of powdered sugar, a small bowl of lemon juice, a small bowl of lemon zest, and a spoon on a white surface with a green cloth nearby.
  • Drizzle the glaze on the loaf cake. Allow the excess glaze to drip off and then transfer it to a serving plate.
    A glass bowl of lemon glaze with a spoon inside, next to a sliced lemon, a green cloth, and a loaf of bread on a wooden board.
  • 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.
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