Print

Strawberry Lemonade Loaf Cake

A close-up of a moist slice of strawberry lemonade bread, topped with white glaze and coarse sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist, bright strawberry lemonade bread from scratch. It combines the fresh flavor of summer strawberries with the tartness of lemon for a perfect sweet quick bread.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1/2 cup finely chopped fresh or frozen strawberries (do not thaw if frozen)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together the milk, lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the chopped strawberries. The batter may have a slight pink swirl.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • For the brightest flavor, use fresh lemon juice and zest.
  • If using frozen strawberries, do not thaw them; fold them in directly to prevent excess moisture in the batter.
  • To achieve a pink swirl, reserve about 1/4 cup of the batter and gently fold the strawberries into that small portion before swirling it into the main batter.
  • This loaf cake freezes well once completely cooled and before glazing.

Nutrition

Find it online: https://rosatasty.com/strawberry-lemonade-bread-moist-loaf-recipe/