Strawberry Lemonade Loaf Cake

This strawberry lemonade loaf combines the brightness of fresh lemons with juicy strawberries for a tender, moist cake that perfectly captures summer's best flavors in every slice. The tangy-sweet balance makes it ideal for breakfast, snacks, or dessert any time you need a taste of sunshine.

I created this recipe during a particularly abundant strawberry season when my kitchen counter was overflowing with berries. The first time I served it at a garden party, guests couldn't believe something so simple could taste so vibrant.

• Granulated sugar: Provides sweetness while helping to extract oils from lemon zest when rubbed together
• Fresh lemon zest: Contains essential oils that give true lemon flavor without bitterness
• Unsalted butter: Creates a tender crumb and rich flavor base
• Large eggs: Provide structure and lift to the loaf
• Buttermilk: Adds tanginess and creates a more tender texture
• Lemon extract: Intensifies the citrus flavor throughout the loaf
• Fresh strawberries: Bring bursts of juicy sweetness and pretty color
• All purpose flour: Provides the structure for a perfect cake
• Baking powder and baking soda: Work together for proper rise and texture
• Salt: Enhances all the flavors and balances sweetness

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and thoroughly butter two 8x4 loaf pans, making sure to get into all corners and up the sides. This prevents sticking and helps create a lovely golden crust on your loaves.

Create Lemon Sugar:

In a large bowl, combine the granulated sugar and lemon zest, using your fingertips to rub them together until the mixture becomes moist and intensely fragrant. This step is crucial as it releases the essential oils from the zest into the sugar, maximizing lemon flavor throughout the loaf.

Cream Butter Mixture:

Beat the softened butter into the lemon sugar until the mixture becomes noticeably lighter in color and fluffy in texture, about 3 minutes. This incorporates air that helps the loaf rise properly and creates a tender crumb.

Add Wet Ingredients:

Add eggs one at a time, fully incorporating each before adding the next. This prevents the batter from separating and ensures even mixing. Then gently mix in the buttermilk and lemon extract just until combined, being careful not to overmix which can toughen the final texture.

Incorporate Strawberries:

Using a spatula, gently fold in the chopped strawberries until evenly distributed throughout the batter. The gentle folding motion preserves the integrity of the berries while ensuring they are evenly dispersed.

Mix Dry Ingredients:

In a separate bowl, thoroughly whisk together the flour, baking powder, baking soda and salt to ensure even distribution of the leavening agents throughout the flour.

Combine Mixtures:

Add the dry ingredients to the wet ingredients, mixing just until no dry flour remains visible. Overmixing at this stage will develop too much gluten, resulting in a tough loaf rather than a tender one.

Bake To Perfection:

Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 30 minutes or until a toothpick inserted in the center comes out clean with perhaps a few moist crumbs, but no wet batter. Allow to cool in the pans for 5 10 minutes before transferring to a rack.

The lemon zest is truly the secret weapon in this recipe. I discovered its importance when I once forgot to add it and the difference was remarkable. Now I often double the amount of zest when lemons are particularly fragrant, especially when serving this loaf for special brunches with my family.

Storage Solutions

This strawberry lemonade loaf stays wonderfully moist when stored properly. Once completely cooled, wrap individual loaves tightly in plastic wrap followed by aluminum foil. At room temperature, enjoy within 3 days for best freshness. In the refrigerator, the loaf will maintain its quality for up to a week, though the texture becomes slightly more dense. For longer storage, freeze the wrapped loaf for up to 3 months. Thaw overnight in the refrigerator for best results, then bring to room temperature before serving.

Seasonal Adaptations

While fresh strawberries create the most vibrant flavor profile, this loaf can be adapted year-round. During winter months, use frozen strawberries that have been thawed and drained well. Blueberries, raspberries, or blackberries can be substituted in equal amounts for delicious variations. For an extra special autumn version, try diced apples with cinnamon instead of strawberries and replace lemon with orange zest. The versatile base recipe welcomes creativity while maintaining its moist, tender character.

Serving Suggestions

Transform this simple loaf into an elegant dessert by slicing it thickly and toasting until just golden. Top with a scoop of vanilla ice cream and a drizzle of warm strawberry compote. For breakfast or brunch, serve thin slices lightly toasted with cream cheese or mascarpone. I love serving it alongside coffee or tea for afternoon gatherings, sometimes adding a simple glaze made from powdered sugar and fresh lemon juice for an extra punch of citrus flavor that complements the subtle sweetness of the berries.

Frequently Asked Questions

→ Can I use frozen strawberries for this loaf?

Yes, you can use frozen strawberries. However, thaw them first and pat them dry to prevent extra moisture from altering the texture of the loaf.

→ What can I substitute for buttermilk?

If you don’t have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then letting it sit for 5 minutes.

→ How do I know if the loaf is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If it’s wet, bake for a few more minutes and check again.

→ Can I add a glaze to the loaf?

Yes! A lemon glaze made with powdered sugar and lemon juice enhances the citrus flavor and adds a sweet finish to the loaf.

→ How should I store the loaf?

Wrap the loaf in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days or in the fridge for up to a week.

→ Can I make this loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best results.