Strawberry Loaf Cake with Lemon Glaze

This Strawberry Loaf Cake with Lemon Glaze is a bright and cheerful addition to any baking rotation, especially during peak strawberry season. It is incredibly moist, easy to assemble, and requires absolutely no yeast or rising time, making it the perfect quick bread for busy mornings. Whether you enjoy it as a sweet breakfast or a decadent afternoon snack, the combination of tart lemon and sweet berries is truly irresistible.

Why You Will Love This Recipe

There are so many reasons to keep this recipe in your permanent collection. First, it is a versatile “quick bread,” meaning you can have it in the oven in just about 10 minutes. The ingredients are basic pantry staples that you likely already have on hand. Furthermore, the flavor profile is perfectly balanced; the zesty lemon glaze cuts through the sweetness of the strawberry bread, creating a refreshing finish that isn’t overly heavy. It is also a great base recipe—if you aren’t in the mood for a loaf, you can easily pivot and make a batch of fluffy muffins instead.

Personal Experience & Testing

I have spent several weekends refining this Strawberry Loaf Cake with Lemon Glaze to ensure the texture is exactly right. In my early testing phases, I tried using frozen strawberries without thawing them first, but I found that they released too much moisture, which made the center of the loaf a bit gummy. I discovered that fresh strawberries are the absolute gold standard for this recipe.

I also experimented with different ways to incorporate the fruit. I once simply dumped the berries into the batter, and they all sank to the bottom of the pan! Through trial and error, I found that tossing the diced strawberries in a small amount of flour before folding them in is a total game-changer; it keeps them suspended perfectly throughout the loaf. For the glaze, I tested various consistencies and found that adding exactly one tablespoon of milk creates a creamy, spreadable texture that sets beautifully without running right off the sides.

Ingredients

• 2 Cups All Purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Sea Salt
• 1/2 Cup White Sugar
• 1/4 Cup Brown Sugar
• 2/3 Cup Milk
• 1 Large Egg
• 1 1/2 teaspoons Vanilla Extract
• 2 Cups Fresh Strawberries (diced)
• 2 tablespoons All Purpose Flour (for coating berries)
• 2 Cups Powdered Sugar (for glaze)
• 1 Ounce Cream Cheese (softened)
• 1 teaspoon Vanilla Extract (for glaze)
• 2 tablespoons Lemon Juice
• Zest of 1 Lemon
• 1-2 tablespoons Milk (as needed for consistency)

Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350 degrees F. Grease a 9×5 inch bread pan thoroughly with butter or non-stick spray and set it aside.
2. Prep the Fruit: Wash and dice your fresh strawberries, removing the stems. In a small bowl, toss the diced berries with 2 tablespoons of flour until they are well-coated. This prevents them from sinking.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the 2 cups of flour, sea salt, and baking powder. Set this mixture aside.
4. Mix Wet Ingredients: In a separate large bowl, combine the white sugar, brown sugar, egg, milk, and vanilla extract. Stir by hand or use a mixer on low speed until the ingredients are just combined.
5. Combine: Gradually add the dry flour mixture into the wet ingredients. Stir gently until just combined, being careful not to over-mix the batter.

1. Fold in Berries: Gently fold the flour-coated strawberries into the batter using a spatula.
2. Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake on the center rack for 50 to 55 minutes. The loaf is done when the top is golden brown and a toothpick inserted into the center comes out clean.
3. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Glaze and Serve: Whisk together the powdered sugar, softened cream cheese, lemon juice, lemon zest, vanilla, and milk until smooth. Pour the glaze over the cooled loaf before slicing.

Expert Tips / Pro Tips

Don’t Over-Mix: This is the most important rule for quick breads. Over-mixing develops the gluten too much, which results in a tough, rubbery loaf. Stir until the flour just disappears.

The Flour Toss: Always toss your strawberries in flour. This creates a “grip” for the batter so the fruit stays distributed instead of clustering at the bottom.

Room Temperature Ingredients: For the smoothest glaze, make sure your cream cheese is truly softened. If it is cold, you will end up with tiny white lumps in your lemon glaze.

Variations & Substitutions

If you want to change things up, you can easily swap the strawberries for blueberries or raspberries. If you prefer a more traditional icing, you can omit the cream cheese in the glaze and simply use more powdered sugar and lemon juice. For those who prefer muffins, this batter yields approximately 12 muffins. Simply line a muffin tin and bake at 350 degrees F for 18 to 20 minutes.

Serving Suggestions

This Strawberry Loaf Cake with Lemon Glaze is wonderful when served slightly warm, but it is much easier to slice once it has cooled completely. It pairs beautifully with a cup of Earl Grey tea or a cold glass of milk. For a more indulgent dessert, serve a slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Storage, Freezing & Reheating

Storage: Keep your leftover loaf in an airtight container at room temperature for up to 5 days. I recommend leaving the loaf whole and only slicing it as you are ready to eat to keep it from drying out.

Freezing: This bread freezes beautifully. Slice the loaf and wrap each individual slice tightly in foil. Place the wrapped slices in a heavy-duty freezer bag for up to 3 months.

Reheating: To eat from frozen, let the slice thaw at room temperature. You can enjoy it cold or pop it in the microwave for 10-15 seconds to restore that “just-baked” warmth.

Nutrition Information

FAQ

For more of the best breakfast recipes, check out my:

=> Bacon Egg Breakfast Tacos With Crispy Potatoes
=> Easy Pumpkin Spice Granola Recipe
=> Easy Pan Fried Cinnamon Bananas Recipe
=> Easy 5 Minute Cookie Butter Recipe



Make sure to tag me @tastyrecipes.info on Instagram and leave a review below if you make this strawberry loaf cake with lemon glaze. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

Strawberry Loaf Cake with Lemon Glaze

This Strawberry Loaf Cake with Lemon Glaze is a bright and cheerful addition to any baking rotation, especially during peak strawberry season. It is incredibly moist, easy to assemble, and requires absolutely no yeast or rising time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 341

Ingredients Method Notes

Ingredients

  

Loaf Cake

• 2 Cups All Purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Sea Salt
• 1/2 Cup White Sugar
• 1/4 Cup Brown Sugar
• 2/3 Cup Milk
• 1 Large Egg
• 1 1/2 teaspoons Vanilla Extract
• 2 Cups Fresh Strawberries diced
• 2 tablespoons All Purpose Flour for coating berries

Lemon Glaze

• 2 Cups Powdered Sugar
• 1 Ounce Cream Cheese softened
• 1 teaspoon Vanilla Extract
• 2 tablespoons Lemon Juice
• 1 Zest of 1 Lemon
• 1-2 tablespoons Milk as needed for consistency

Method

 

1. Preheat your oven to 350 degrees F. Grease a 9×5 inch bread pan thoroughly with butter or non-stick spray and set it aside.
2. Wash and dice your fresh strawberries, removing the stems. In a small bowl, toss the diced berries with 2 tablespoons of flour until they are well-coated.
   2 Cups Fresh Strawberries, 2 tablespoons All Purpose Flour
3. In a medium-sized bowl, whisk together the 2 cups of flour, sea salt, and baking powder. Set this mixture aside.
   2 Cups All Purpose Flour, 2 teaspoons Baking Powder, 2 teaspoons Sea Salt
4. In a separate large bowl, combine the white sugar, brown sugar, egg, milk, and vanilla extract. Stir by hand or use a mixer on low speed until the ingredients are just combined.
   1/2 Cup White Sugar, 1/4 Cup Brown Sugar, 2/3 Cup Milk, 1 Large Egg, 1 1/2 teaspoons Vanilla Extract
5. Gradually add the dry flour mixture into the wet ingredients. Stir gently until just combined, being careful not to over-mix the batter.
6. Gently fold the flour-coated strawberries into the batter using a spatula.
7. Pour the batter into your prepared loaf pan and smooth the top. Bake on the center rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Whisk together the powdered sugar, softened cream cheese, lemon juice, lemon zest, vanilla, and milk until smooth. Pour the glaze over the cooled loaf before slicing.
   2 Cups Powdered Sugar, 1 Ounce Cream Cheese, 1 teaspoon Vanilla Extract, 2 tablespoons Lemon Juice, 1 Zest of 1 Lemon, 1-2 tablespoons Milk

Notes

Always toss your diced strawberries in flour before folding them into the batter to prevent them from sinking to the bottom. For the smoothest glaze, ensure your cream cheese is thoroughly softened to avoid lumps.