Description
A delicious lemon and strawberry loaf cake perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1 lemon lemon zest (zest only)
- 1/2 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 1 lemon lemon juice (freshly squeezed)
- 1 1/2 cups fresh strawberries (hulled and chopped)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Butter two 8×4-inch loaf pans and set aside.
- In a large bowl, rub the granulated sugar and lemon zest together 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.
- Mix in the buttermilk and lemon extract until just combined.
- Gently 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 loaf pans.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaves for 5–10 minutes before removing from the pans.
Notes
- This loaf is great served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg