This lemon strawberry bread is deliciously soft and moist. It is a refreshing lemon flavored strawberry cake that is baked in a loaf pan. It is perfect for breakfast, brunch or an afternoon tea!
Today I am sharing a refreshing strawberry lemon loaf that is inspired from my lemon loaf recipe. This loaf is packed with fresh strawberries.
It has a bright flavor with fresh lemon juice, zest and strawberries.
I use simple ingredients to make this easy yet delicious lemon strawberry bread.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Strawberries-I love this bread with lots of strawberries so I use 2 cups of chopped strawberries.
- Lemons-I use the zest and juice of lemon.
- Sugar-I use granulated sugar.
- Eggs-I use large eggs. Eggs give structure.
- Butter-I use unsalted butter; it is melted for moisture.
- Yogurt-I use plain yogurt. It not only makes this cake moist but improves the flavor.
- Milk-It gives moisture as well.
- Flour-I use all purpose flour. It provides structure as well.
- Baking powder-It works as a leavener, makes this loaf rise.
- Salt-It brings the flavors out but it is an optional ingredient.
Step by step instructions
First I cut the strawberries into ½ inch(1.25 cm) pieces. If the strawberries are too juicy, you can dry them on a paper towel until ready to use.
Then I place the butter in a small pan and melt it halfway. I remove from the heat and stir with fork/spoon. This way it cools easily.
Next I stir the flour, baking powder and salt (optional) in a medium mixing bowl with a whisk. I set aside the bowl.
After that, I zest the lemon and combine with sugar in a large mixing bowl and stir with a whisk to increase the lemon flavor.
I add the eggs and stir with a whisk until just combined.
Then I mix in the milk, yogurt, melted butter and lemon juice.
I add the flour mixture in 2 batches. First I mix it with a whisk and then continue with a spatula. Finally I add the strawberries and fold with a spatula.
I pour the batter into the pan and bake for 58 minutes or until the toothpick that is inserted to the center comes out clean. Timing may change from oven to oven so it may take longer or shorter to bake. You can start checking the oven after 50 minutes.
After I remove the pan from the oven, I keep the bread in the pan for 30 minutes.
Then I place the cake on a wire rack to let it cool completely before slicing.
Enjoy!
Other strawberry recipes you may enjoy!
- Strawberry Cream Cheese Muffins
- Strawberry Crumble Bars
- Strawberry Crumble Cake
- Strawberry Lemon Muffins
- Strawberry White Chocolate Cups (frozen)
Other quick bread/cake loaf recipes you may enjoy!
- Lemon Blackberry Bread
- Raspberry and White Chocolate Loaf Cake
- Peach Bread
- Orange Cake Loaf
- Carrot Cake Loaf
You can keep this completely cooled strawberry lemon loaf in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days. Before serving let it come to room temperature.
You can freeze this lemon strawberry bread for up to 3 months. You should cover with a plastic film first and then with aluminum foil. You can thaw in the fridge overnight. Let it come to room temperature before serving. I prefer slicing the bread before freezing, this way they thaw quickly.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Strawberry Bread
Ingredients
- 210 grams (1 and ½ cups) all-purpose flour, dip and sweep
- 2 teaspoons baking powder
- ⅛ teaspoon salt (optional)
- 155 grams (¾ cup) granulated sugar
- 9 grams (1 tablespoon) fresh lemon zest
- 2 large eggs, room temperature
- 60 grams (¼ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted
- 80 grams(⅓ cup) plain yogurt, room temperature
- 30 grams/ml (2 tablespoons) fresh lemon juice
- 320 grams (2 cups) fresh strawberries, cut into ½ inch(1.25 cm) pieces
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ x 4 ½ inch (21.5×10.5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Cut the strawberries into ½ inch(1.25 cm) pieces. If the strawberries are too juicy, you can dry them on a paper towel until ready to use.
- Place the butter in a small pan and melt it halfway. Remove from the heat and stir with fork/spoon. This way it cools easily.
- Put the flour, baking powder and salt (optional) in a medium bowl and stir with a whisk. Set aside the bowl.
- Stir the lemon zest and sugar in a medium bowl with a whisk to bring the lemon flavor out.
- Add the eggs and stir with a whisk until just combined.
- Mix in the milk, yogurt, melted butter and lemon juice.
- Add the flour mixture in 2 batches. Mix until just combined. You can start to stir with a whisk and continue with a spatula.
- Fold the strawberries with a spatula.
- Bake for 58 minutes or until the tootpick that is inserted to the center comes out clean. You can check the oven after 50 minutes as baking time may change from oven to oven.
- Let the bread stay in the pan for 30 minutes before transferring onto a wire rack to cool completely.
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