strawberry lemonade loaf

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with dry ingredients.
6. Gently fold in lemon zest and strawberries; don’t overmix.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the loaf bakes, make the glaze: In a small bowl, whisk together lemon juice and powdered sugar until smooth.
10. Remove loaf from oven and let cool in the pan for 10 minutes.
11. Transfer to a wire rack. Pour glaze over the warm loaf.
12. Let cool completely before slicing and serving.

Variations

Make it your own!

• Add white chocolate chips for extra decadence.
• Use almond flour for a gluten-free version.
• Top with whipped cream and fresh strawberries for an elegant touch.

Frequently Asked Questions (FAQ)

• Q: Can I use frozen strawberries? A: Yes, thaw and drain them first.
• Q: Can I use lemon juice instead of zest? A: Zest offers a stronger lemon flavor, but 2 tablespoons of lemon juice can be substituted.
• Q: How should I store it? A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy!

This strawberry lemonade loaf is the perfect summer treat! Its bright flavors and moist texture will make it a new favorite. Enjoy!