Strawberry Lemon Loaf Cake (Printable Version)
# What You'll Need:
→ Lemon Loaf Cake
01 -
1 cup salted butter, softened
02 -
1 cup granulated sugar
03 -
3 large eggs, room temperature
04 -
1/4 cup sour cream, room temperature
05 -
3 tablespoons fresh lemon juice
06 -
1 tablespoon fresh lemon zest
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/8 teaspoon salt
→ Strawberry Glaze
11 -
3 tablespoons reduced strawberry purée (from 1 cup strawberries)
12 -
3 cups powdered sugar
13 -
1/4 cup whole milk
# Step-by-Step Directions:
01 -
Lower oven rack to lower third. Preheat oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper.
02 -
Using a stand mixer with paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
03 -
Add eggs one at a time, mixing on low and scraping the bowl. Mix in sour cream, lemon juice, zest, and vanilla until combined.
04 -
Whisk flour, baking powder, and salt. Slowly mix into wet mixture on low speed just until combined. Do not overmix.
05 -
Pour batter into prepared pan and smooth top. Bake for 55–60 minutes until a toothpick inserted comes out with few crumbs.
06 -
Cool in pan for 1 hour. Use parchment to lift loaf from pan and cool completely on a wire rack before glazing.
07 -
Purée 1 cup strawberries and 2 tbsp water in a processor. Simmer to reduce, then strain and chill for 15 minutes.
08 -
Whisk powdered sugar, chilled purée, and milk until smooth and pourable. Adjust consistency as needed.
09 -
Pour glaze over cooled loaf, allowing it to drip down sides. Let set, then slice and serve.
# Helpful Notes:
01 -
Use fresh produce for best results; glaze should be made on the day of serving for optimal texture.
02 -
Do not open the oven door too early to maintain consistent temperature and proper rise.