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Strawberry Lemonade Loaf

by

Danielle Sepsy

Bright, buttery, and bursting with fresh citrus flavor, this Strawberry Lemonade Loaf is the perfect summer bake. A tender lemon loaf gets topped with a vibrant strawberry glaze made from freeze-dried strawberries for a nostalgic dessert that's just as delicious with morning coffee as it is for an afternoon treat.

Prep Time:

20 minutes

Cook Time

50–55 minutes

Serves:

8–10 servings

Level:

Intermediate

Ingredients

Lemon Loaf

  • 2 cups cake flour, sifted

  • ¼ teaspoon baking soda

  • ¾ teaspoon salt

  • 2 sticks unsalted butter, softened

  • ¼ cup vegetable or canola oil

  • 1½ cups granulated sugar

  • 4 eggs, room temperature

  • ½ cup full-fat sour cream

  • 1 teaspoon vanilla extract

  • 2 teaspoons lemon extract

  • Zest of 1 lemon (about 1 tablespoon)

  • 3 tablespoons fresh lemon juice

Strawberry Glaze

  • 1 cup powdered sugar

  • 2 teaspoons vegetable or canola oil

  • 1 tablespoon freeze-dried strawberry powder

  • A few drops fresh lemon juice

  • ⅛ teaspoon vanilla extract

  • Water, as needed

Optional Garnish

Freeze-dried strawberry slices

Instructions

Step 1: Preheat the oven to 325°F. Spray an 8x4-inch loaf pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal.

Step 2: In a large bowl, whisk together the cake flour, baking soda, and salt.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and oil until smooth. Add the sugar and beat until light and creamy, about 2 minutes.

Step 4: Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, lemon extract, lemon zest, and lemon juice until combined.

Step 5: Gradually add the dry ingredients and mix just until incorporated. Beat for about 10 seconds to eliminate any large lumps, being careful not to overmix.

Step 6: Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean. If the loaf begins browning too quickly, loosely tent with foil.

Step 7: Cool the loaf in the pan for about 30 minutes before transferring it to a wire rack.

Step 8: To make the glaze, whisk together the powdered sugar, strawberry powder, oil, lemon juice, vanilla, and enough water to create a thick, spreadable glaze.

Step 9: Spoon the glaze over the cooled loaf, allowing it to gently drip down the sides. Garnish with freeze-dried strawberry slices, if desired.

Serving & Finishing Touches

  • Let the glaze set before slicing and serving.

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