Strawberry Lemon Loaf Cake
Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!
PRINT
PIN
Servings: 8
Ingredients
Lemon Loaf Cake
- 1 cup salted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup sour cream room temperature
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Strawberry Glaze
- 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
- 3 cups powdered sugar
- 1/4 cup milk
Instructions
Cake
- Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8x4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
- Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
- Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
- Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.
Strawberry Glaze
- Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
- In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!
Notes
Yields: about 8 slices (depending on how thick the cake is sliced.)
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
