Strawberry Lemonade Loaf

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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

• Combines sweet strawberries with tangy lemon for a perfect balance.

• Soft, moist texture from buttermilk and butter.

• Uses fresh ingredients for vibrant, natural flavors.

• Ideal for breakfast, brunch, or an afternoon treat.

Ingredients Breakdown

Wet Ingredients & Flavor:

• Granulated Sugar (1 cup) & Lemon Zest (from 1 lemon): Creates fragrant, sweet citrus notes.

• Unsalted Butter (½ cup, softened): Adds richness and moisture.

• Large Eggs (4): Provide structure and tenderness.

• Buttermilk (1 cup): Contributes to the loaf’s moist, tender crumb.

• Lemon Extract (1 tsp): Intensifies the lemon flavor.

• Strawberries (1½ cups, hulled and chopped): Fresh bursts of fruity sweetness.

Dry Ingredients:

• All-Purpose Flour (3 cups): The base for the loaf’s structure.

• Baking Powder (1 tsp) & Baking Soda (½ tsp): Leavening agents for a light, fluffy texture.

• Salt (½ tsp): Balances sweetness and enhances flavor.

Tips and Tricks

• Use fresh, ripe strawberries for best flavor and moisture.

• Don’t overmix the batter to keep the loaf tender.

• Let loaves cool completely before slicing to avoid crumbling.

• Substitute Greek yogurt for buttermilk if needed, using the same amount.

• Add a lemon glaze on top for extra zing.

Variations and Customizations

• Glaze: Drizzle with powdered sugar mixed with lemon juice for a sweet finish.

• Nuts: Add chopped pecans or walnuts for crunch.

• Berry Mix: Substitute or add blueberries or raspberries for mixed berry flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Pairing Suggestions

• Serve with a hot cup of tea or coffee for a relaxing breakfast.

• Accompany with fresh fruit salad for a light brunch spread.

• Pair with whipped cream or vanilla ice cream for dessert.

Storage Instructions

• Store cooled loaves in an airtight container at room temperature for up to 3 days.

• Refrigerate to extend freshness up to a week.

• 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.

Strawberry Lemonade Loaf

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 2 loaves 1x

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Description

Strawberry Lemonade Loaf – A sunny, moist loaf packed with fresh strawberries & zesty lemon. Perfect for breakfast or dessert!

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar

• Zest of 1 lemon

• ½ cup unsalted butter, softened

• 4 large eggs

• 1 cup buttermilk

• 1 teaspoon lemon extract

• 1½ cups fresh strawberries, hulled and chopped

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

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Instructions

1. Prepare Oven and Pans

• Preheat oven to 350°F (175°C).

• Butter two 8×4-inch loaf pans and set aside.

2. Mix Sugar and Lemon Zest

• In a large bowl, rub together the granulated sugar and lemon zest until the mixture is moist and fragrant.

3. Cream Butter and Sugar

• Beat in softened butter until the mixture is light and fluffy.

4. Add Eggs and Lemon Juice

• Add eggs one at a time, beating well after each addition.

• Stir in lemon juice.

5. Combine Buttermilk and Lemon Extract

• Add buttermilk and lemon extract; mix until just combined.

6. Fold in Strawberries

• Gently fold in the chopped strawberries.

7. Mix Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

8. Combine Wet and Dry Ingredients

• Add dry ingredients to wet ingredients and mix just until incorporated.

9. Bake the Loaves

• Divide batter evenly between the prepared pans.

• Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

10. Cool and Serve

• Allow loaves to cool in pans for 5-10 minutes before removing.

• Cool completely on a wire rack before slicing.

Notes

This Strawberry Lemonade Loaf is a bright and flavorful quick bread that captures the essence of summer. It’s perfect for sharing at gatherings or enjoying any time you crave a moist, fruity treat with a citrus kick.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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