Bring the bright, zesty flavors of summer to your kitchen with this Strawberry Lemonade Loaf. Bursting with fresh strawberries and vibrant lemon zest, this moist and flavorful loaf is perfect for breakfast, snacks, or dessert. Easy to make and irresistibly delicious, it’s a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
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Combines sweet strawberries with tangy lemon for a perfect balance.
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Soft, moist texture from buttermilk and butter.
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Uses fresh ingredients for vibrant, natural flavors.
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Ideal for breakfast, brunch, or an afternoon treat.
Ingredients Breakdown
Wet Ingredients & Flavor:
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Granulated Sugar (1 cup) & Lemon Zest (from 1 lemon): Creates fragrant, sweet citrus notes.
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Unsalted Butter (½ cup, softened): Adds richness and moisture.
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Large Eggs (4): Provide structure and tenderness.
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Buttermilk (1 cup): Contributes to the loaf’s moist, tender crumb.
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Lemon Extract (1 tsp): Intensifies the lemon flavor.
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Strawberries (1½ cups, hulled and chopped): Fresh bursts of fruity sweetness.
Dry Ingredients:
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All-Purpose Flour (3 cups): The base for the loaf’s structure.
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Baking Powder (1 tsp) & Baking Soda (½ tsp): Leavening agents for a light, fluffy texture.
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Salt (½ tsp): Balances sweetness and enhances flavor.
Tips and Tricks
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Use fresh, ripe strawberries for best flavor and moisture.
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Don’t overmix the batter to keep the loaf tender.
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Let loaves cool completely before slicing to avoid crumbling.
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Substitute Greek yogurt for buttermilk if needed, using the same amount.
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Add a lemon glaze on top for extra zing.
Variations and Customizations
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Glaze: Drizzle with powdered sugar mixed with lemon juice for a sweet finish.
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Nuts: Add chopped pecans or walnuts for crunch.
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Berry Mix: Substitute or add blueberries or raspberries for mixed berry flavor.
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Pairing Suggestions
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Serve with a hot cup of tea or coffee for a relaxing breakfast.
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Accompany with fresh fruit salad for a light brunch spread.
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Pair with whipped cream or vanilla ice cream for dessert.
Storage Instructions
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Store cooled loaves in an airtight container at room temperature for up to 3 days.
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Refrigerate to extend freshness up to a week.
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Freeze tightly wrapped for up to 3 months; thaw before serving.
Popular Questions
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
Can I make mini loaves or muffins?
Absolutely! Adjust baking time accordingly, checking for doneness with a toothpick.
What if I don’t have lemon extract?
Use additional lemon zest or fresh lemon juice for natural flavor.