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.
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!
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.
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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
- Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.
- Combine buttermilk and lemon juice.
- Combine 1 1/2 cups flour, baking powder, baking soda and salt.
- add flour mixture and buttermilk mixtures to batter, alternating the two until combined.
- Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter.
- 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.
- 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
want more strawberry treats?
Strawberry Butter Streusel Muffins
Chocolate Strawberry Shortcake
Kirsten says
This cake is delicious! I’ve also made it and subbed blueberries for the strawberries….a combo I adore!!!
Joan Hayes says
Any fruit would work, love that you used blueberries!
Cheryl says
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.
Joan Hayes says
It will freeze great, just don’t freeze it with the glaze. I find when defrosting glazed cakes, sometimes they get mushy.
Busy Mom says
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!
Colleen Fenwrick says
This is in the oven right now! OMG the batter alone is heavenly…Thanks!
Dawn says
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?
Joan Hayes says
I’ve never baked gluten free so I’d be afraid to advise you on it. I would recommend checking out All Day I dream About Food, she is Gluten free and low carb/sugar free. She has many desserts I’m sure will satisfy your sweet tooth!
Danette says
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.