This post may contain affiliate links. Please read our disclosure policy.
Bursting with zesty lemon and sweet strawberries, this easy-to-make Strawberry Lemon Loaf Cake is perfect for breakfast, snack time, or any time you need a little sunshine on your plate.
Strawberry Lemon Dream Loaf
Let’s zest some lemons, whip up a batter, fold in some juicy strawberries, and watch the magic unfold. This loaf cake is the sweet spot between breakfast, snack, and dessert, bringing all the freshness of lemon straight to your kitchen.
Picture this: a tender, moist crumb bursting with the bright, zingy flavor of lemon, dotted with pockets of sweet strawberries that pop with every bite. It’s like your favorite coffee shop lemon loaf took a trip to a sunny strawberry patch and came back with a whole new look.
But let’s be real—this Strawberry Lemon Loaf Cake isn’t here to win any baking awards for innovation. It’s here to remind us that sometimes the simplest things are the most delicious. No fancy tricks, just straightforward goodness. A golden top that gives way to a fluffy, lemony interior, with those delightful strawberry surprises throughout. Basic? Sure. But basic in the way we all crave: pure, uncomplicated, and ridiculously satisfying.
Find the complete recipe card below with measurements and full instructions.
Let’s Make A Strawberry Lemon Loaf Cake
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (it will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.
- Toss the strawberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.
- Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
- While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
- Pour the glaze over the cooled bread.Serve immediately or store bread in sealed container. Can be stored at room temperature for 3-4 days.
Want to Freeze It?
Simply follow the recipe, DO NOT PUT THE GLAZE ON. Once the pound cake has cooled, wrap it with plastic wrap, then wrap in foil, or place in a large plastic bag. Seal it up. And freeze. The pound cake can be frozen for 3-4 months. To eat, allow to come to room temperature. Then you can make the icing.
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Strawberry Lemon Loaf Cake
Ingredients
- 1 cup sugar
- 1 tbsp lemon zest
- 1½ cup all purpose flour
- ¼ tsp salt
- 2 tsp baking powder
- 1 cup greek yogurt vanilla or plain
- ½ tsp vanilla extract
- 3 large eggs
- 1 tbsp lemon juice
- ½ cup vegetable oil
- 1 cup strawberries diced
- ½ tbsp all purpose flour
Lemon Glaze
- zest 1 lemon
- 1 cup powdered sugar
- 1½ tbsp lemon juice (can sub with some half and half or heavy cream)
Instructions
- Preheat oven to 350 degrees F. Spray loaf pan (mine is 9×5) with baking spray and set aside.
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.Toss the strawberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.
- Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
- While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
- Pour the glaze over the cooled bread.Serve immediately or store bread in sealed container. Can be stored at room temperature for 3-4 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Strawberry Recipes to Love
Recipe first published July 3, 2019. Updated August 28, 2024.
Photography by KJandCompany.co
Can I use a more healthy oil such as grape seed or olive oil? Or I’ve seen people use melted butter as an alternate. Have you tried any of these?
Melted butter or avocado oil will work well.
Bummer, lost the entire loaf trying to turn it upside down to cool. I do not recommend, just leave it in the pan as-is.
I made this today and I cooled it in the pan for 15 minutes and when I tried to take it out of the pan it fell apart. It smells delicious but I am not sure how I will add the frosting – glaze and I guess I won’t be able to share it with friends since it looks like a mess. I am sure it tastes good
I want to make this with raspberries instead of straawberries! It sounds so yummY.
Made this for Easter. I thought it was pretty good and my family liked it. The biggest punch of flavor is in the glaze. The loaf itself could maybe use a touch more lemon. I made this with strawberries from Costco. I’ll try it again in another month when our local, more flavorful strawberries are in season.
Can you sub almond flour or coconut for the all purpose flour? Would that change the ratio? ?
Can you sub something else for the Greek yogurt?
Sour cream would be a good substitute, or you could try using buttermilk or milk mixed with vinegar.
So delicious! I picked up a batch of strawberries at the produce stand yesterday whipped this recipe up last night for dessert. I had it again for breakfast today and it is even better than it was last night! I look forward to trying it with blueberries when they are in season.
Can I use a Bundt pan? Do I need to double the recipe?
I haven’t tried it in a bunt pan. I would think that doubling the recipe should make enough batter. But I don’t have a baking time. Let me know if you try it out!
My GO-TO FAV. Need more lemons to make all the zest/ I used 4
I didn’t have yogurt so used sour cream. Now I can’t stop making this for me and my neighbors.