Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup whole milk
- 1 cup fresh strawberries, hulled and diced
Instructions:
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium-sized mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- Gradually add in the flour mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Serve and enjoy!
This strawberry lemon loaf cake is a tasty addition to your home-cooked meals. The combination of fresh strawberries and tangy lemon makes for a delicious and irresistible flavor. The cake is moist and fluffy, with a light and airy texture. This recipe is easy to follow and can be made by home cooks of all levels. The fresh strawberries add a nice pop of color to the cake and make it perfect for spring and summer. You can also add some powdered sugar on top of the cake for some extra sweetness. This recipe is perfect for breakfast, brunch, or even as a dessert. The lemon zest in the recipe gives it a nice citrusy kick. The recipe is perfect for those who love strawberries and lemon. Enjoy!