Imagine sinking your teeth into a moist, tangy, and utterly decadent loaf that perfectly balances the bright zestiness of lemon with the sweet, juicy burst of fresh strawberries. This Glazed Strawberry Lemon Loaf isn't just a dessert—it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure deliciousness. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe promises to elevate your baking game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 cup chopped strawberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Pour in 1/4 cup of lemon juice and mix until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool in the pan for 10 minutes, then use the parchment paper to lift and transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and 2 tablespoons of lemon juice until smooth.
- Once the loaf is completely cooled, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and lemon juice are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the loaf tender and prevent a tough texture.
- Toss strawberries in a little flour: This prevents them from sinking to the bottom of the loaf during baking.
- Check for doneness early: Start testing with a toothpick around 45 minutes to prevent overbaking.
- Let the loaf cool completely before glazing: This prevents the glaze from melting and ensures a beautiful, clean finish.
- For extra flavor, consider adding lemon zest to both the batter and the glaze for an intensified citrus punch.
Nutrition Facts
Calories: 374kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
