Strawberry Lemon Loaf Cake

Strawberry Lemon Loaf Cake

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Fresh juicy strawberries and fragrant lemons combine for this soft and airy strawberry lemon loaf cake. Adjust the amount of lemon zest that you use to increase or decrease the lemon intensity.


Serves: 10 

  • 200g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 large pinch salt
  • 75g unsalted butter, at room temperature
  • 200g caster sugar
  • 2 eggs
  • 1 lemon, juiced and zested
  • 120ml full fat milk
  • 150g strawberries, chopped

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 190 degrees C. Grease and line a 900g loaf tin with baking paper.
  2. In a mixing bowl combine the flour, baking powder and salt. Mix together and set aside.
  3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the lemon juice followed by the flour mixture, alternating with the milk until the mixture is thick and smooth.
  4. Fold in the lemon zest and strawberries, saving a few chopped strawberries to sprinkle on the top of the cake. Spoon into the prepared loaf tin and smooth the top. Sprinkle over the remaining chopped strawberries.
  5. Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool before slicing.

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