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Strawberry Lemon Loaf Cake

This strawberry lemon loaf cake features a moist crumb with bright citrus flavor and juicy strawberry pockets throughout. It is baked until golden brown with a tender texture and a fragrant aroma that combines fresh fruit and citrus zest. The cake showcases a tender crumb that is slightly dense yet soft, with a vibrant appearance topped with fresh strawberries or a light glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 3 large eggs
  • 1/4 cup fresh lemon zest from about 2 lemons
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/2 cup buttermilk or whole milk with 1 tsp vinegar
  • 1 cup fresh strawberries hulled and sliced
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Loaf pan
  • Cooling rack
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs and granulated sugar until well combined and slightly frothy.
  2. Add the melted butter, lemon zest, and lemon juice to the egg-sugar mixture. Whisk until smooth and fragrant. Gradually pour in the buttermilk and continue whisking until the batter is evenly combined.
  3. Gently fold the dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain. Be careful not to overmix, as this helps keep the loaf tender.
  4. Slice the strawberries and gently fold them into the batter, distributing evenly. The batter will be thick but moist, with visible bits of strawberry.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
  6. Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate halfway through baking if needed.
  7. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, allowing the flavors to set and the texture to firm up.
  8. Once cooled, slice the loaf and serve it as is or with a dusting of powdered sugar. Enjoy the moist, fragrant crumb with bursts of strawberry and bright citrus.

Notes

You can substitute fresh strawberries with frozen if fresh are unavailable. For an extra touch, top with a light glaze or fresh sliced strawberries before serving.