Go Back
Thick slices of strawberry loaf cake with a white lemon glaze, served on a rectangular white platter with fresh strawberries and a lemon.

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
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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 9x5 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.