Strawberry Lemon Loaf Cake

This strawberry lemon loaf cake captures everything I want in a summer dessert light tender and filled with bright fruity flavor in every slice it is the kind of treat I reach for when berries are at their peak and the sun is pouring through the windows

I baked this for a summer brunch with friends and they raved about it it instantly became one of my go to warm weather desserts

Ingredients

• Salted butter softened: this adds richness and keeps the crumb tender always use real butter not margarine
• Granulated sugar: sweetens and helps cream the butter for a fluffy base
• Large eggs room temperature: helps the batter emulsify smoothly for even texture
• Sour cream: adds moisture and a slight tang that enhances the lemon
• Fresh lemon juice: gives the cake a real citrus zing avoid bottled for best results
• Lemon zest: brings intense lemon aroma and flavor make sure to use unwaxed lemons
• Vanilla extract: rounds out the flavors with warm depth
• All purpose flour: gives the cake structure sift it for a lighter crumb
• Baking powder: creates lift and helps the cake rise evenly
• Salt: enhances all the flavors use just a pinch to balance sweetness
• Strawberry puree: made from fresh strawberries makes the glaze naturally fruity and pink
• Powdered sugar: gives the glaze its classic texture use fresh not lumpy sugar
• Whole milk: helps achieve the right glaze consistency use cold for best mixing

Instructions

Prepare the Loaf Pan:

Grease an eight by four inch loaf pan and line it with parchment paper letting the edges hang over slightly to lift out later

Preheat the Oven:

Lower your oven rack to the lower third and heat to three hundred fifty degrees Fahrenheit this keeps the top from overbaking

Cream the Butter and Sugar:

In a stand mixer beat butter and granulated sugar on medium high for two minutes until pale and fluffy scraping down the sides for even mixing

Incorporate the Eggs and Flavorings:

With mixer on low add eggs one at a time beating well after each then mix in sour cream lemon juice zest and vanilla do not worry if it looks curdled

Mix the Dry Ingredients:

In a bowl whisk flour baking powder and salt then slowly mix into the wet ingredients just until combined overmixing can make it dense

Bake the Cake:

Pour the batter into the pan and smooth the top bake for fifty five to sixty minutes until a toothpick comes out with only a few crumbs tent foil over it halfway if browning too fast

Cool the Cake:

Let the cake sit in the pan for one hour then lift it out and cool completely on a wire rack this prevents soggy bottoms

Make the Strawberry Glaze:

Puree fresh or frozen strawberries then simmer with water until thick strain and chill fifteen minutes then whisk with powdered sugar and milk until smooth and pourable

Glaze and Serve:

Pour the glaze over the cooled cake letting it drip naturally down the sides slice and enjoy the burst of summer in every bite

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Storage Tips

Store the cake in an airtight container in the fridge for up to three days to maintain freshness To freeze slice the loaf wrap slices individually in plastic wrap then freeze in a sealed bag Let slices come to room temperature before enjoying again or microwave for ten seconds for fresh taste

Ingredient Substitutions

You can swap Greek yogurt for sour cream if needed just be sure it is full fat If you only have unsalted butter add a pinch more salt to balance For the glaze frozen strawberries work just as well as fresh when cooked down

Serving Suggestions

Serve slices with a dollop of whipped cream or alongside a scoop of vanilla ice cream for extra indulgence Perfect for brunches picnics or light summer dessert tables Pairs well with tea lemonade or sparkling water infused with berries

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Cultural Context

Loaf cakes like this are traditional in both American and British baking where citrus and fruit glazes are common for warm season gatherings They are typically easy to slice serve and transport which made them a staple for summer potlucks and tea time

I always get excited about the lemon zest it smells like summer as soon as it hits the batter and my kids know that means something special is baking

Commonly Asked Questions

→ Can I use frozen strawberries for the glaze?

Yes, frozen strawberries work well. Just thaw and reduce them in the same way as fresh ones for a concentrated flavor.

→ How do I know when the loaf is fully baked?

Insert a toothpick in the center—if it comes out with a few moist crumbs, it's done. Avoid overbaking to keep it moist.

→ Can this loaf be made ahead of time?

Yes, the loaf can be made a day in advance. For best texture, glaze it the day you plan to serve.

→ What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Let slices come to room temperature before serving.

→ Can I freeze slices for later?

Absolutely. Freeze individual slices in a freezer-safe container and thaw at room temperature before enjoying.

→ Why is my glaze too thin or thick?

Adjust with extra powdered sugar for a thicker glaze or more milk for a thinner consistency until pourable.