If I could choose one fruit to represent summer, it would be strawberries. There is something so succulent about those bright red berries, teeming with sticky sweet juices that makes me want to make no less than one thousand strawberry recipes. You can make pies, shortcakes, cakes, cupcakes, cobblers, bars, and of course, this delicious Lemon Loaf Cake with Strawberry Lemon Glaze.
Loaf cakes are definitely one of my favorite low-maintenance cakes.
It’s basically a cake baked in a loaf pan. It looks like bread, but tastes like cake.
It’s perfection.
Plus, the glaze is equally stress-free. Blend a few ingredients. Pour it over the cake. Job done.
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Step 1: Make the Loaf
Preheat the oven to 350F. Spray a loaf pan with cooking spray and set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, and salt.
In a stand mixer, combine oil, almond milk, lemon juice and zest, and vanilla extract. Beat in turbinado and coconut sugar.
While the mixer is running on medium-low speed (about speed 4), slowly spoon in the flour mixture a little bit at a time until the bowl is empty. Run the mixer until the ingredients are incorporated.
Pour the batter into the prepared loaf pan. Bake on the middle oven rack approximately 45 to 50 minutes. Check that the loaf is done by inserting a knife into the center of the loaf. If the knife comes out clean, it is done. If the knife has batter or crumbs still sticking to it, cook another 5 minutes or so and then check again.
Remove the loaf from the oven and let cool in the pan for about 10 minutes before carefully transferring it to a wire rack to finish cooling. Be careful during the turn out stage, as I have broken more than one loaf clean in half while making the transfer to the cooling rack or while turning the bread back over onto the rack.
Let the bread cool another 20 to 30 minutes, to ensure it is fully cooled. If you rush this step, the glaze will melt and not set, which is not a big deal but no one really wants a melty glaze.
Step 2: Make the Glaze
Combine strawberries, 1/2 tsp turbinado sugar, lemon juice and zest to a small bowl. Set aside at room temperature for about 10 to 15 minutes, or until juice is produced. Blend the berries in a blender.
Whisk the powdered sugar and strawberry puree in a small bowl.
I typically use about ¾ cups of powdered sugar, since I don’t prefer my glazes to be too sweet. This results in a runnier glaze that is stickier and resembles a thick berry puree rather than icing. If you prefer a stiffer, more substantial glaze that will harden up when it sets, add more powdered sugar until you reach your desired glaze consistency.
Step 3: Glaze the Loaf
Once the bread has cooled fully, glaze the bread. I use a large spoon and methodically ladle glaze over different sections of the bread and along the edges of the bread. You might also prefer to just dump the glaze from the bowl over the loaf, which is perfectly fine as well.
You might also choose to glaze your bread while it is in the pan, rather than while it is on the cooling rack. Both methods are perfectly acceptable. Glazing the loaf while it is in the pan definitely is less messy and results in a nice sugary “crust” on the top of the loaf, so to speak. It also allows the bread to sit in the glaze that pools to the bottom and forms a sugary bottom crust as well. I definitely do it both ways and both produce delicious results. So it’s personal preference!
Let the loaf sit for about 15 to 20 minutes, allowing the glaze to set. When the glaze has set, cut yourself a nice, thick slice (or two!). Enjoy!
Let us know if you enjoyed this recipe for Lemon Loaf Cake with Strawberry Lemon Glaze by leaving us a comment! Also make sure to tag us in your creations on Instagram @sticksscratchkitchen.
Looking for more baked goods and/or sweet treats? Check out these recipes!
- Chai Spiced Scones with Cinnamon Glaze
- Avocado Brownies
- Cranberry Dark Chocolate Cake Scones
- Chocolate Chip Cookie Dough Protein Bites
Lemon Loaf Cake with Strawberry Lemon Glaze
Ingredients
Lemon Loaf Cake
- 1 c unbleached all-purpose flour
- 1 c white whole wheat flour
- ⅓ c + 2 Tbsp turbinado sugar
- ⅓ c + 1 Tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 c vanilla unsweetened almond milk
- ⅓ c canola oil
- 1 lemon, juiced and zested
- 1 tsp vanilla extract
Strawberry Lemon Glaze
- ½ c strawberries, chopped
- ½ tsp turbinado sugar
- ¼ lemon, juiced and zested
- 1 c powdered sugar
Instructions
Lemon Loaf Cake
- Preheat oven to 350°F. Coat a loaf pan with cooking spray and set aside.
- In a large bowl, combine all purpose flour, whole wheat flour, baking powder, and salt. Set aside.
- In a large stand mixer, combine oil, almond milk, lemon juice and lemon zest. Beat on medium-low speed (about speed 4) to combine. With the mixer running on medium-low speed, slowly pour flour mixture into the mixer a few spoonfuls at a time. Mix until the ingredients are incorporated.
- Pour the batter into the prepared loaf pan. Cook about 45 to 50 minutes on the middle oven rack. Check that the cake is cooked by inserting a knife in the center. If the knife comes out clean, the loaf is done.
- Remove the loaf from the oven and let cool in the pan for about 10 minutes. Carefully transfer the loaf to a cooling rack and let cool for another 20 to 30 minutes, or until the loaf is completely cooled.
Strawberry Lemon Glaze
- Combine the strawberries, lemon juice and zest, and ½ tsp turbinado sugar in a bowl and set aside for about 10 to 15 minutes, or until juices are produced.
- Blend the strawberries. Whisk in powdered sugar. If you prefer a stiffer glaze, add more powdered sugar until the desired consistency is achieved.
- Pour the glaze over the loaf and let set for 15 to 20 minutes before cutting. Enjoy!
Notes
- If you make the glaze according to this recipe, it will be a thinner, runnier glaze. If you prefer a thicker, stiffer glaze, continue to add powdered sugar until the desired consistency is achieved.
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