Description
This Strawberry Lemon Loaf Cake is a delightful blend of zesty lemon and sweet strawberry flavors incorporated into a moist, buttery loaf cake. Topped with a luscious strawberry glaze, this oven-baked treat is perfect for dessert or an indulgent snack, offering a fresh and fruity twist on a classic loaf cake.
Ingredients
Scale
Cake
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/4 cup sour cream (room temperature)
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Strawberry Glaze
- 3 Tablespoons reduced strawberry puree (made from 1 cup fresh or frozen strawberries)
- 3 cups powdered sugar
- 1/4 cup milk
- 2 Tablespoons water (for simmering strawberries)
- 1 cup fresh or frozen strawberries (for puree)
Instructions
- Prepare the Pan: Lower the oven rack to the lower third position and preheat the oven to 350°F (175°C). Grease the bottom of an 8×4-inch loaf pan, line it with parchment paper allowing the short sides to extend a couple of inches past the pan for easy removal.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for about 2 minutes until pale and fluffy. Scrape down the sides of the bowl.
- Add Wet Ingredients: On low speed, add the eggs one at a time, scraping down the bowl between each addition. Then mix in sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined. The mixture may appear curdled at this stage, which is normal.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients on low speed, mixing just until combined. Avoid over-mixing to maintain the cake’s tenderness.
- Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake for 55 to 60 minutes until a toothpick inserted into the center comes out mostly clean with a few crumbs remaining. Halfway through baking, tent the cake with foil to prevent over-browning.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 1 hour. Then, use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack before glazing.
- Make Strawberry Puree: Pulse 1 cup of fresh or frozen strawberries in a food processor until pureed. Transfer to a small saucepan with 2 tablespoons water and heat over medium until simmering and thickened. Strain the mixture through a fine mesh strainer into a bowl and chill in the refrigerator for 15 minutes.
- Prepare the Glaze: In a large bowl, whisk together the powdered sugar, milk, and 3 tablespoons of chilled strawberry puree until smooth and pourable. Adjust thickness by adding more powdered sugar or milk as needed.
- Glaze the Cake: Pour the strawberry glaze evenly over the cooled loaf cake allowing it to drip down the sides. Let it set for a few minutes before slicing and serving. Enjoy your fresh, flavorful Strawberry Lemon Loaf Cake!
Notes
- Ensure eggs and sour cream are at room temperature for better batter consistency.
- Tenting the cake with foil halfway prevents over-browning while allowing thorough baking.
- The cake batter may look curdled after adding wet ingredients; this is normal and will bake into a moist texture.
- Adjust the glaze consistency by adding powdered sugar if too thin or milk if too thick.
- You can substitute frozen strawberries if fresh are out of season; just thaw before processing.
