Kitchen Equipment You’ll Need
•9×5-inch loaf pan
•Mixing bowls
•Electric mixer or whisk
•Measuring cups and spoons
•Cooling rack
•Parchment paper (optional)
Tips for Success
•Be sure to drain excess juice from the strawberries to avoid excess moisture in the loaf
•Let the loaf cool completely before adding the glaze to prevent it from melting away
•Use fresh lemons for the best flavor in the glaze
•If you prefer, add a handful of chopped strawberries into the batter for added texture
Ingredients
For the loaf:
•1 ½ cups all-purpose flour
•1 tsp baking powder
•½ tsp baking soda
•¼ tsp salt
•½ cup unsalted butter, softened
•1 cup granulated sugar
•2 large eggs
•1 tsp vanilla extract
•¼ cup milk
•¼ cup lemon juice (freshly squeezed)
•1 cup fresh strawberries, chopped
•Zest of 1 lemon
For the glaze:
•1 cup powdered sugar
•2 tbsp lemon juice (freshly squeezed)
•2 tbsp strawberry puree (blend fresh strawberries)
Directions
1.Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3.In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4.Add the dry ingredients alternately with the milk and lemon juice to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5.Gently fold in the chopped strawberries and lemon zest.
6.Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7.Allow the loaf to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
8.While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and strawberry puree until smooth.
9.Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.
Additional Tips or Variations
•For an extra burst of strawberry flavor, add a few extra tablespoons of strawberry puree to the batter.
•Use frozen strawberries in the winter months; just thaw and drain them well before adding to the batter.
•Top with whipped cream or fresh whipped topping for an added treat.
•Try adding poppy seeds to the loaf for a fun, crunchy texture.
Nutritional Highlights (Per Serving – 1 slice)
Calories: ~250
Fat: 12g
Carbs: 34g
Sugar: 22g
Protein: 2g
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, frozen strawberries work well, but make sure to thaw and drain them thoroughly to prevent extra moisture in the loaf.
Can I make this loaf ahead of time?
Absolutely! This loaf can be made up to 2 days in advance and stored in an airtight container. The glaze should be added just before serving for the best presentation.
Can I use a different fruit in place of strawberries?
Yes! Blueberries, raspberries, or blackberries would be excellent substitutes for strawberries.
Conclusion
Strawberry Lemonade Loaf is a refreshing, fruity dessert that combines the tangy sweetness of lemonade with the natural freshness of strawberries. Perfect for a sunny day or a springtime gathering, this loaf is sure to be a hit at your next event. With its bright flavors and soft texture, it’s the kind of treat everyone will be reaching for.
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