Strawberry Lemon Loaf Cake Recipe

If you’re searching for a dessert that feels like a sunshine-filled afternoon in every single bite, the Strawberry Lemon Loaf Cake is your new best friend. This soft, citrusy loaf is bursting with chunks of juicy strawberries, each slice radiating bright, zesty lemon flavor under a tangy glaze that balances sweetness and freshness perfectly. Whether you want a crowd-pleasing treat or a cozy indulgence with your afternoon tea, this loaf cake brings that happy, homemade warmth you’ll want to make again and again.

Ingredients You’ll Need

The beauty of this Strawberry Lemon Loaf Cake is how straightforward and approachable the ingredients are. Each one plays a crucial role: from the flour creating a tender crumb, to the fresh strawberries adding juicy bursts of flavor, and the lemon zest and juice bringing that unmistakable zing. You probably have most of these staples already in your kitchen!

• 1 ½ cups flour: Provides structure with a delicate crumb perfect for loaf cakes.
• 1 tsp baking powder: Helps the cake rise beautifully, keeping it light and airy.
• ¼ tsp salt: Balances sweetness and enhances all the flavors.
• ½ cup butter: Adds richness and tender moisture to the cake.
• ¾ cup sugar: Sweetens the cake perfectly without overpowering the lemon and strawberry notes.
• 2 eggs: Bind the ingredients together and contribute to the cake’s soft texture.
• 1 Tbsp lemon zest: Packs a fragrant, fresh citrus punch that wakes up the palate.
• ¼ cup milk: Keeps the batter smooth and tender.
• 1 cup diced strawberries: Adds juicy, fruity bursts and gorgeous color.
• Lemon glaze (½ cup powdered sugar + 1 Tbsp lemon juice): A sweet-tart finishing touch that makes every slice irresistible.

How to Make Strawberry Lemon Loaf Cake

Step 1: Cream Butter and Sugar

Start by creaming the butter and sugar together until the mixture is light and fluffy. This step is key because it incorporates air, which helps your loaf rise and gives it that melt-in-your-mouth texture you’re aiming for.

Step 2: Mix in Eggs and Lemon Zest

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then stir in the lemon zest, which infuses the batter with bright and aromatic lemon flavor right from the start.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed, which is crucial for an even rise.

Step 4: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with milk. This keeps the batter smooth and well-balanced, preventing it from becoming too dense or too runny.

Step 5: Fold in Diced Strawberries

Gently fold in the diced strawberries, taking care not to overmix so the fruit stays intact and doesn’t turn the batter pink. These juicy pockets will create those delightful fruity surprises in every slice.

Step 6: Bake the Loaf

Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 55 minutes. The smell will fill your kitchen with that inviting combination of fresh strawberries and tangy lemon—your taste buds are in for a treat!

Step 7: Cool and Glaze

After baking, let the loaf cool completely before drizzling with the simple lemon glaze made from powdered sugar and fresh lemon juice. This finishing touch adds a glossy, tangy sweetness that makes the cake extra special.

How to Serve Strawberry Lemon Loaf Cake

Garnishes

Nothing complements this cake quite like a few fresh strawberry slices and a sprinkle of finely grated lemon zest on top. For a fancy touch, add a few mint leaves to brighten the presentation and flavor.

Side Dishes

Serve this strawberry lemon loaf alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent pairing. A light green salad with citrus vinaigrette can also balance the sweetness and turn this into a lovely brunch feature.

Creative Ways to Present

Turn your loaf into individual treats by cutting it into thick slices and serving with berry compote or drizzled chocolate for a more decadent twist. Wrapping slices in parchment paper makes for charming, homemade gifts your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover strawberry lemon loaf cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to three days, perfect for enjoying a slice or two with your morning coffee.

Freezing

You can freeze the loaf whole or in individual slices. Wrap it well in freezer-safe wrap or foil and place it in a sealed bag to avoid freezer burn. It will keep beautifully for up to two months, letting you savor that strawberry lemon goodness whenever the craving hits.

Reheating

To enjoy the cake warm, unwrap the slice and heat it gently in the microwave for 15 to 20 seconds. If you froze it, let it thaw in the fridge overnight first for best texture, then warm it slightly for that just-baked feeling.

FAQs

Can I use frozen strawberries in this recipe?

Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which can make the batter soggy. Fresh strawberries produce the best texture, but frozen work in a pinch.

Is this loaf cake very sweet?

The sweetness is well balanced by the bright lemon zest and glaze. It’s light and refreshing rather than overly sugary, making it a perfect treat even if you prefer desserts that aren’t too sweet.

Can I substitute the butter with oil?

You can swap butter with a mild-flavored oil like vegetable or canola, but the texture will be slightly different—oil makes cakes more moist but less rich. Butter adds flavor and a tender crumb worth keeping if you can.

How do I know when the cake is done baking?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, the cake is ready. The top should also be golden without any wobble in the middle.

Can I make this cake gluten-free?

Yes! Use a 1-to-1 gluten-free baking flour blend with xanthan gum included to mimic the structure of regular flour, and follow the recipe as usual for a delightful gluten-free version.

Final Thoughts

There’s something truly special about the Strawberry Lemon Loaf Cake that brings a smile with every bite—light, moist, and bursting with fresh flavors. It’s a recipe that’s easy enough for everyday baking yet elegant enough to impress guests. I can’t wait for you to make it, enjoy it, and share it with the people you love!