STRAWBERRY LEMON LOAF RECIPES

Name: Strawberry Lemon Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup sugar; 1/4 cup Splenda sugar substitute; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 2 egg whites; 1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda; 1/4 cup skim milk; 1/4 cup canola oil; 2 teaspoon lemons, rind of, grated; 1 -1 1/2 cup strawberry, chopped very coarse

STRAWBERRY LEMON LOAF RECIPE - FOOD.COM

Strawberry Lemon Loaf Recipe - Food.com image

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
1/4 cup skim milk
1/4 cup canola oil
2 teaspoon lemons, rind of, grated
1 -1 1/2 cup strawberry, chopped very coarse

Steps:

Preheat oven to 350°F.
Spray a non-stick loaf pan with cooking spray and set aside.
In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
Add to dry ingredients and mix until moistened.
Fold in chopped strawberries.
Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 137.8, FatContent 5.2, SaturatedFatContent 0.5, CholesterolContent 17.7, SodiumContent 265.6, CarbohydrateContent 19.5, FiberContent 0.7, SugarContent 4.8, ProteinContent 3.3

STRAWBERRY-LEMON LOAF CAKE RECIPE - NYT COOKING

Strawberry-Lemon Loaf Cake Recipe - NYT Cooking image

This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don’t use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake’s tart-sweetness. Have it as dessert or a snack, but it’s especially good at breakfast with hot coffee or tea.

Provided by Millie Peartree

Total Time 1 hours 30 minutes

Yield One 9-inch loaf

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 cup/150 grams diced strawberries
1 cup/200 grams plus 1 tablespoon granulated sugar
1 1/2 cups/192 grams all-purpose flour
1 tablespoon lemon zest (from 1 lemon)
2 teaspoons baking powder
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/227 grams sour cream, at room temperature
1/2 cup/110 grams vegetable oil
3 large eggs, at room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup/123 grams confectioners’ sugar
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons lemon juice

Steps:

Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
Make the glaze: In a small bowl, combine the confectioners’ sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

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This Strawberry Pound Cake recipe combines my two seasonal favorites, fresh strawberries and lemon, in one dessert.

I love strawberries. And I love pound cakes. Hence, a strawberry pound cake made perfect sense in my world. Moist, buttery and rich with fruit fragrance of strawberries and punch of lemon.. this cake is so epic, you will be missing something if you don't try it.

Fresh fruity strawberries, lemon and sugar!! Does that remind you something else too?

Strawberries!!

Lemonades!!

Season of colors and fresh bright flavors!

This cake sums all of the above in a buttery Pound Cake or a Strawberry Lemonade Pound Cake, if I may :)

Ingredients for fresh strawberry Pound Cake

Fresh Strawberry Cake!

I love adding fresh fruits to cakes.. Have you tried my fresh Clementine Cake? If you have not, please do! It is gluten free cake with amazing flavors of fresh whole clementines! Oh, and Mango Pound Cake, and Mango Cheesecake are like summer-flavors-at-best! (must try)

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So, no surprise I wanted to share a fresh strawberry cake too. Isn't it a wonderful way to transition from winter to bright and beautiful colors of spring? Don't you think?

Someone once told me, "Pound cakes taste even better the next day!" I never understood that until I tried a slice of this buttery cake with tea tomorrow (after two days).. yumm! With that lemon glaze.. pound cake tasted like an extra-moist Glazed Lemon Pound Cake slice from a good bakery.

So much soft and still made from scratch with regular all purpose flour, fresh lemons, fresh strawberries, eggs and cream. Honestly, all richness is the magic of sour cream. (don't tell anyone) Sour cream makes this Pound Cake.. the most moist cake ever!

Buttery slice of lemon strawberry Pound Cake | chefdehome.com

This is one of such cake which you would love to enjoy when strawberries are in season (thank you caption obvious ;)). Simple, fresh ingredients and down-heart cake is perfect to finish to Spring-style weekend family dinner.

As I said, ingredients for Strawberry Lemon Pound Cake are very simple, and easy to find. Most likely you will have all at home such as strawberries, lemon, plain white sugar, butter, and AP flour... and sour cream. (oh, you can also use thick greek yogurt instead of cream. hint hint)

If making strawberry cake from scratch sounds hard to you? This easy recipe will change things for good. Trust me, making a cake from scratch is as simple as a piece of cake. :) Just don't forget to bring all ingredients at room temperature. Very very important. Can't believe I'm saying this.. but trust me, I have messed up many cakes by not following this important advice. You don't want to go there! So, always bring everything to room temp.

Rest follow the recipe carefully and cake will be the best you have ever tasted! I promise!

Made from scratch Strawberry Lemon Pound Cake

Here is my check list to bake from scratch... yet make a perfect cake at home, every time!

Check List for baking a perfect cake at home:

1) Bring all ingredients to room temperature - eggs, butter, sour cream, milk, even strawberries.
2) Sift the dry ingredients before adding to wet. This ensures a lump free cake.
3) Make sure sugar and butter are fully mixed and fluffy, and sugar is no longer grainy.
4) Keep an eye on cake in last 10-15 minutes and always do toothpick test to check if cake is fully baked. If tooth pick does not come out clean but cake browning from top.. cover cake with aluminium foil and continue baking.
5) If ever adjust recipe or change ingredients, be prepared to adjust everything related to it.. such as ratio of wet to dry, oven temperature, cooking time etc.
6) Last but not least, follow the recipe. That always helps. :)

Fresh Strawberry and Lemon Pound Cake to serve for dessert or for a tea time snack | chefdehome.com

Last weekend, farmer's market was so full of fresh strawberries... that I'm all set explore lot more strawberry recipes! Don't forget to share with me, what is your favorite way to eat strawberries?

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Oh, don't ever think strawberries are for desserts only. This Strawberry Pound Cake was just for sweet start of Spring :) I love to add these to salads and pair with savory meals. This Roasted Strawberry and Asparagus Ravioli Salad is my all-time favorite!

Enjoy! - Savita

From chefdehome.com
Total Time 1 hours 10 minutes
Category Breakfast, Dessert
Cuisine American

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