Strawberry Lemonade Bread
This Strawberry Lemonade Bread is a moist loaf cake made with fresh strawberries, lemon zest, and a sweet lemon glaze for an easy spring and summer dessert.
Servings: 8 slices
Calories: 396kcal
Ingredients
- 1 ¾ cup all purpose flour divided (¼ cup used for the strawberries)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 lemon zested and juiced 3-4 tablespoons of juice separated
- ¾ cup granulated sugar
- ½ cup oil vegetable, avocado, or any neutral oil
- 2 eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 ½ cups strawberries (1 ¼ cup chopped, ¼ cup sliced and separated)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line a bread pan with a piece of parchment paper and a small amount of baking spray. Set aside.
- In a medium-sized mixing bowl combine 1 ½ cups of the all purpose flour, baking powder, baking soda, and salt. Stir to combine and set aside.
- Then, in a large mixing bowl add the sugar and lemon zest. With your fingers, rub the sugar and lemon zest together to create a sandy texture.
- Next add the oil. Stir to combine.
- Add the eggs one at a time, stirring to combine.
- Add 2 tablespoons of lemon juice and vanilla and stir to combine.
- Then, add the Greek yogurt stirring to combine then the milk.
- Next, in a small bowl combine 1 ¼ cups of the chopped strawberries and the reserved ¼ cup of flour. Toss to coat. Set aside.
- Add the dry ingredients to the wet ingredients. Stirring to just combine.
- Add the floured strawberries to the batter, and fold those in.
- Transfer the dough to the prepared bread pan. Top with the remaining strawberries.
- Bake at 350 degrees F for 50-55 minutes, or until a toothpick comes out clean.
- Cool for 10-15 minutes.
- Next, in a bowl combine the powdered sugar and the remaining lemon juice.
- Drizzle over the top of the bread, serve and enjoy.
Notes
- Rub the lemon zest into the sugar before mixing. This helps release the lemon oils and creates a stronger lemon flavor throughout the bread.
- Toss the chopped strawberries with flour before adding them to the batter to help prevent them from sinking.
- Do not overmix the batter. Stir just until combined for the most tender texture.
- If the top begins browning too quickly, loosely tent with foil during the last 10–15 minutes of baking.
- Frozen strawberries can be used, but do not thaw them first. Toss them with flour before folding into the batter.
Nutrition
Serving: 1slice | Calories: 396kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 291mg | Potassium: 135mg | Fiber: 2g | Sugar: 36g | Vitamin A: 79IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 2mg
