STRAWBERRY LEMON LOAF CAKE RECIPES

Name: Strawberry-Lemon Loaf Cake
Total time: 1 h 30 min
Yield: One 9-inch loaf
Ingredients: Nonstick cooking spray; 1 cup/150 grams diced strawberriesu00A0; 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

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.

LEMON LOAF RECIPE WITH STRAWBERRY GLAZE | FOODTALK

Lemon Loaf Recipe With Strawberry Glaze | Foodtalk image

Provided by Rosa Seidenwar

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 15

Ingredients

1 ½ cup all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
1 cup sugar
2 L eggs
1 teaspoon vanilla extract
zest of 1 lemon
2 Tablespoons lemon juice
½ cup sour cream
? cup frozen strawberries
1 cup confectioners sugar
1 teaspoon strawberry jam
1-2 Tablespoons lemon juice
edible flowers optional

Steps:

Pre-heat oven to 350°. Line a loaf pan with parchment paper.
In a medium bowl mix the flour, baking powder, salt and lemon zest. Set aside.
In the bowl of a stand mixer (or using a handheld beater) beat the butter, sugar, eggs and vanilla for 2 minutes.
Alternate mixing in the flour mixture and the lemon juice. Add in the sour cream and mix until combined.
Pour batter into prepared loaf pan and add in the frozen strawberries.
Bake for 40-45 minutes until a toothpick entered into the center comes out clean.
Let cool completely on a wire rack.
While the lemon loaf is cooling prepare the glaze.
In a small bowl mix the confectioners sugar with the jam and 1 Tablespoon of lemon juice. Add a little bit of lemon juice at a time (not more than ½ teaspoon at a time) until you have a thick but pourable consistency.
Pour glaze over cooled lemon loaf and let set.
Decorate with edible flowers if using.

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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. :)

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Enjoy! - Savita

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