Imagine sinking your teeth into a moist, tangy-sweet slice of heaven that captures the essence of summer in every single bite. This Strawberry Lemon Loaf Cake is not just a dessert; it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for seconds. With its perfect balance of bright citrus notes and juicy strawberry bursts, this cake is about to become your new go-to recipe for any occasion!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh strawberries, diced
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, and set it aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the flour mixture, adding about one-third, then half of the milk, followed by another third of the flour, the remaining milk, and finally the rest of the flour. Mix until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the diced fresh strawberries, lemon zest, and lemon juice using a spatula. Ensure the strawberries are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once the loaf is completely cool, slice and serve. Enjoy your delicious Strawberry Lemon Loaf Cake!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use ripe, fresh strawberries for the most vibrant flavor and color.
- Prevent Sinking Fruit: Toss your diced strawberries in a little flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: Every oven is different, so start checking your cake around 45 minutes. A toothpick should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure it holds its shape and texture.
- Optional Glaze: For extra indulgence, consider adding a simple lemon glaze made with powdered sugar and lemon juice after the cake has cooled.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
