Can you believe summer is right around the corner? I don’t know about you, but I’m ready for picnic desserts and all things fruity and refreshing! That’s why I had to share this moist, sweet Strawberry Lemonade Loaf recipe.
Bursting with juicy strawberries and tangy lemon zest, it’s basically summer in a cake. And it could not be easier to whip up. I’ll walk you through it:
- Rub lemon zest into the sugar to release the citrus oils
- Cream the lemon sugar with softened butter until light and fluffy
- Beat in the eggs one at a time, then the lemon juice
- Alternate adding the buttermilk and flour mixture
- Fold in fresh chopped strawberries
- Divide the batter between two loaf pans and bake
In 30 minutes you’ll have two gorgeous loaves ready for slicing!
This bright loaf cake is wonderful on its own, or try topping it with a dusting of powdered sugar or lemon glaze if you want to gild the lily.
It’s the ultimate coffee cake for lazy summer mornings on the porch. Or bring it along on a picnic or potluck – the possibilities are endless!
Let me know if you give this easy Strawberry Lemonade Loaf a try. I’d love to hear how you serve it up! Wishing you the sweetest days ahead.
Strawberry Lemonade Loaf
This moist, sweet loaf cake is bursting with fresh strawberry flavor and tangy lemon zest. The perfect summery dessert!
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Servings: 2 loaves
Ingredients
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp lemon extract
- 1 1/2 cups strawberries hulled and chopped
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F. Butter two 8×4 loaf pans and set aside.
- In a large bowl, rub together the sugar and lemon zest until moist and fragrant.
- Beat in the softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon juice.
- Add the buttermilk and lemon extract and mix until just combined.
- Fold in the chopped strawberries.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow loaves to cool for 5-10 minutes before removing from pans.
