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Moist Strawberry Lemon Loaf Cake Recipe with Easy Fresh Frosting Drizzle

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A moist and tender strawberry lemon loaf cake with a fresh drizzle frosting that balances sweetness and acidity, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour, sifted
  • 1 ½ teaspoons (6 grams) baking powder
  • ¼ teaspoon (1 gram) salt
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon (5 milliliters) vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1 cup (150 grams) fresh strawberries, pureed
  • ¼ cup (60 milliliters) milk (whole or 2%)
  • For the Fresh Drizzle Frosting:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1 tablespoon (15 milliliters) milk, or more to adjust consistency
  • Optional: 1 tablespoon finely diced strawberries for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir briefly to combine.
  3. In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Gently fold in the pureed strawberries and fresh lemon juice until just combined.
  6. Add the dry ingredients in three parts, alternating with milk (start and end with dry ingredients). Mix gently after each addition until smooth and thick but pourable.
  7. Pour the batter evenly into the prepared loaf pan and tap gently to release air bubbles.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Cool the loaf in the pan for 15 minutes, then transfer to a cooling rack and let cool completely.
  10. To make the drizzle frosting, whisk together powdered sugar, fresh lemon juice, and milk until smooth. Adjust consistency with more milk if needed.
  11. Drizzle the frosting over the cooled loaf using a spoon or piping bag. Optionally, sprinkle finely diced strawberries on top.

Notes

Use room temperature ingredients for best results. Puree strawberries instead of chopping to avoid soggy spots. Avoid overmixing once flour is added to prevent a dense loaf. Tent with foil if browning too fast. Cool completely before drizzling frosting. Frozen strawberries can be used if thawed and drained. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and almond or oat milk.

Nutrition

Keywords: strawberry lemon loaf cake, loaf cake, fresh frosting drizzle, easy dessert, summer cake, moist cake, lemon cake, strawberry cake

Find it online: https://tempotaste.com/moist-strawberry-lemon-loaf-cake-recipe-with-easy-fresh-frosting-drizzle/