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Lemon Strawberry Loaf Cake

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

It’s almost strawberry season here. I can’t wait till I can go to our favorite U-pick farm and go up and down the lanes. Picking only the best, most gorgeous, juicy strawberries. There is nothing better than a strawberry just a few  hours out of the field. My youngest loves to go with me and always samples a few while picking. Just for quality assurance purposes.

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

 

My son will be working at the Lane’s for the summer. They told us today possibly the first week of April the strawberries will be ready! Then the peaches will come in, then in the fall, the pecans. It’s going to be a great summer!

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

In the meantime, it’s already strawberry season in Florida. Our stores have been having fabulous sales on them the past 2 weeks. I just can’t resist.

Strawberries and Lemon pair so well together, I just had to make up a quick pound cake. This cake is delicious without the glaze but given the option, I always like a good glaze on cake.

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

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Lemon Strawberry Loaf Cake

Lemon Strawberry Loaf Cake

Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 1/2 cup lemon juice
  • 1 1/2 cups plus 2 tablespoons all purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup diced fresh strawberries

for glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.
  2. Combine buttermilk and lemon juice.
  3. Combine 1 1/2 cups flour, baking powder, baking soda and salt.
  4. add flour mixture and buttermilk mixtures to batter, alternating the two until combined.
  5. Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter.
  6. Spoon batter into a well greased and floured loaf baking pan. Bake in a preheated 350 degree oven for 45 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before removing. Cool completely on a wire rack.
  7. Prepare your glaze. Combine powdered sugar and lemon juice, you want it on the thick side. Add more lemon juice if needed. Spread over top of cooled cake.

Notes

recipe source ChocolateChocolateandmore.com

Lemon Strawberry Loaf Cake-tangy and sweet combine to create a delightfully refreshing cake!

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Reader Interactions

Comments

    • Joan Hayes says

      March 21, 2014 at 10:54 pm

      When I don’t have buttermilk I just use 2 teaspoons white vinegar then fill the measuring cup the rest of the way to 1/3 cup with milk. Stir then let it sit for about 5 minutes until it starts to thicken.

  3. Rachel Smith says

    March 21, 2014 at 9:44 am

    That looks absolutely amazing and one of the best looking desserts I’ve seen in a while, and I’ll definitely be making it soon!

  9. Tina Muir says

    March 22, 2014 at 7:49 am

    That looks PERFECT! Yummmy! Love the tang of the lemon and the sweetness of the strawberries! This would be a delightful summer treat after my run 🙂

  10. Scott says

    March 23, 2014 at 7:04 pm

    Well my wife baked this loaf last night and it was absolutely delicious. My mother-in-law is lactose intolerant so Kristin (wife) rejigged the recipe to accommodate and it still was divine! Going to make it again soon with butter and buttermilk and can only assume that it will be even better!! For those of you in the north and suffering from such a LONG winter, pull the trigger on this recipe. Don’t wait for seasonal strawberries, I picked up Driscoll’s at Loblaws and they worked well. Thanks for the recipe. Kudos.

    • Donna says

      March 24, 2014 at 11:57 pm

      I made this immediately and shared it with friends and they loved it and so did l. I will definitely make this again.

  12. Rose Sanchez says

    March 26, 2014 at 1:43 am

    Absolute Lemon Strawberry Heaven! I added the zest of the lemon to the glaze for an extra kick. Delicious, will definitely make again!

  21. Kirsten says

    May 17, 2014 at 2:37 pm

    This cake is delicious! I’ve also made it and subbed blueberries for the strawberries….a combo I adore!!!

  22. Cheryl says

    June 13, 2014 at 7:42 am

    I have made this cake last week and it was a big hit. I was wondering if this cake will freeze good? I was thinking about making a couple while I have fresh strawberries.

  23. Busy Mom says

    July 31, 2014 at 6:08 pm

    Thanks so much for sharing this recipe! We have a lemon tree outside and I’m always looking for lemon recipes to try. 🙂
    Turned out moist and delicious and made my hands and the whole house smell great!

  25. Dawn says

    May 23, 2015 at 2:17 am

    Sadly ive recently found im gluten intolerant…. do you think this cake would turn out well using a gluten free flour such as rice flour or something like it? Im an avid baker and LOVE this loaf but pain in my gut is saying i need a change… help?

  26. Danette says

    May 31, 2015 at 3:39 pm

    This cake has too much liquid for the amount of flour. Baked a extra 20 minutesanditwasstill not done on the bottom. I would not recommend.