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Strawberry Lemonade Loaf

Strawberry Lemonade Loaf

This Strawberry Lemonade Loaf is bright, tender, and bursting with fresh lemon flavor and juicy strawberries. Baked into soft loaves with a perfectly balanced sweet-tart taste, it’s a refreshing treat ideal for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 lemon lemon zest zest only
  • 1/2 cup unsalted butter softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 lemon lemon juice freshly squeezed
  • 1 1/2 cups fresh strawberries hulled and chopped
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C). Butter two 8×4-inch loaf pans and set aside.
  2. In a large bowl, rub the granulated sugar and lemon zest together until moist and fragrant.
  3. Beat in the softened butter until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice.
  5. Mix in the buttermilk and lemon extract until just combined.
  6. Gently fold in the chopped strawberries.
  7. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  8. Add the dry ingredients to the wet ingredients and mix just until combined.
  9. Divide the batter evenly between the prepared loaf pans.
  10. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool the loaves for 5–10 minutes before removing from the pans.

Notes

For best results, toss the chopped strawberries lightly in flour before folding them into the batter to prevent sinking.