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Strawberry Lemon Loaf Cake

Bursting with zesty lemon and sweet strawberries, this easy-to-make Strawberry Lemon Loaf Cake is perfect for breakfast, snack time, or any time you need a little sunshine on your plate.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup sugar
  • 1 tbsp lemon zest
  • 1½ cup all purpose flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 cup Greek yogurt vanilla or plain
  • ½ tsp vanilla extract
  • 3 large eggs
  • 1 tbsp lemon juice
  • ½ cup vegetable oil
  • 1 cup strawberries diced
  • ½ tbsp all purpose flour
Lemon Glaze
  • zest 1 lemon
  • 1 cup powdered sugar
  • 1½ tbsp lemon juice (can sub with some half and half or heavy cream)

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
  2. In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
  3. In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  4. In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  5. Pour the wet ingredients into the dry and stir gently to mix.Toss the strawberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.
  6. Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  7. Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
  8. While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  9. Pour the glaze over the cooled bread.Serve immediately or store bread in sealed container. Can be stored at room temperature for 3-4 days.

Nutrition Information

Serving 1slice Calories 302kcal (15%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 16g (25%) Cholesterol 71mg (24%) Sodium 238mg (10%) Fiber 3g (12%) Sugar 18g (36%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1slice
Calories 302kcal 15%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 16g 25%
Cholesterol 71mg 24%
Sodium 238mg 10%
Fiber 3g 12%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.