Summer is a time for easy, light, and refreshing treats. When the sun is shining, there’s nothing quite as satisfying as a slice of homemade loaf that combines the sweetness of fresh fruit with the zing of citrus. This Sun-Kissed Strawberry Lemon Loaf is one of those recipes that not only satisfies your sweet tooth but also brings a refreshing burst of flavor that makes you feel like you’re enjoying the sunshine with every bite.
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Sun-Kissed Strawberry Lemon Loaf: A Perfect Summer Delight for Beginner Cooks
Bright strawberries and zesty lemon come together in this moist, sun-kissed loaf! A beginner’s dream bake that tastes like summer in every bite! 🍓🍋🍰
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Ingredients
- 1 whole lemon (zested and juiced)
- ½ cup granulated sugar
- 8 oz strawberries (hulled and sliced)
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup milk
- ½ cup unsalted butter (melted)
For the Glaze:
- ¼ cup granulated sugar
- 2 tbsp warm water
- 1 whole lemon (juiced)
Instructions
Step 1: Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda and salt are evenly distributed throughout the flour, which helps the loaf rise evenly when baking.
Step 2: Mix the wet ingredients. In a large bowl, combine the sugar, egg, melted butter, vanilla extract, lemon juice, and lemon zest. Use a hand mixer or whisk to blend everything together until smooth. The butter should be melted, but not hot, to avoid cooking the egg.
Step 3: Add the milk. Slowly add the milk to the wet ingredients while stirring gently. This helps to incorporate it without splashing. Once the milk is fully mixed in, you’ll have a slightly runny batter.
Step 4: Combine the dry ingredients with the wet ingredients. Gradually fold the dry flour mixture into the wet mixture using a spatula. Be careful not to overmix, as this can make the loaf dense. Stir just until the dry ingredients are incorporated, leaving some small lumps in the batter.
Step 5: Add the strawberries. Fold in the sliced strawberries gently. You want to mix them just enough to distribute them evenly throughout the batter without mashing them too much. This will give the loaf its fruity sweetness and a pop of color when it’s sliced.
Step 6: Pour into the pan and bake. Pour the batter into the prepared loaf pan and spread it evenly. Place the pan in the oven and bake for about 60-70 minutes. Start checking around the 60-minute mark by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If it’s still wet, give it another 5–10 minutes to bake.
Step 7: Prepare the glaze. While the loaf is baking, make the lemon glaze. In a small bowl, combine the granulated sugar, lemon juice, and warm water. Stir until the sugar has dissolved and the glaze is smooth. Set it aside to cool.
Step 8: Cool and glaze. Once the loaf is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the loaf. The glaze adds a bright, citrusy sweetness that really enhances the overall flavor.
Notes
Tip 1: How to know when your loaf is done. It can be tricky to tell when a loaf is baked all the way through. Use the toothpick test: insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If the toothpick has wet batter on it, the loaf needs more time in the oven. Make sure you don’t open the oven door too early, as this can cause the loaf to sink in the center.
Tip 2: What to do if your strawberries are too juicy. Sometimes, strawberries can release a lot of juice while baking, making your loaf too soggy. If you find your strawberries are very juicy, you can toss them in a small amount of flour before folding them into the batter. This will help absorb the excess moisture and prevent the loaf from becoming too wet.
Tip 3: How to prevent overmixing. When you’re mixing the wet and dry ingredients together, be careful not to overmix. Overmixing can lead to a dense loaf. Stir just enough to incorporate the ingredients and stop once the flour is no longer visible. It’s okay if there are a few lumps in the batter.
Tip 4: Substituting ingredients. If you don’t have all the ingredients on hand, don’t worry. You can swap the milk for a non-dairy alternative, such as almond milk or oat milk. You can also use coconut oil in place of butter if you want to give the loaf a slightly different flavor. And if you don’t have fresh strawberries, you can use frozen strawberries as long as you thaw and drain them first.
Tip 5: Be cautious with the glaze. The lemon glaze can make your loaf a little sticky, so be careful not to use too much. A light drizzle will do the trick, adding just enough sweetness and citrus flavor without overwhelming the loaf.
- Prep Time: 15 minutes
- Cook Time: 1 hour
What makes this loaf so great for beginner cooks? It’s incredibly simple, takes just over an hour to make, and doesn’t require any fancy equipment or techniques. Perfect for those new to the kitchen, this recipe is all about combining basic ingredients in a way that yields impressive, delicious results. In addition to the ease of preparation, the health benefits of using fresh strawberries and citrus make it a smart choice for a light, summer treat.
Whether you are looking for a sweet snack, a light dessert after a meal, or a way to use up some strawberries, this recipe has got you covered. Let’s dive into the ingredients and the step-by-step instructions to make this delightful loaf that’s perfect for any occasion.
Ingredients and Preparation
Before you start, make sure you have all your ingredients prepped and ready. A well-organized kitchen makes cooking easier, especially if you’re a beginner. Here’s what you’ll need:
For the Loaf:
- 1 whole lemon (zested and juiced)
- ½ cup granulated sugar
- 8 oz strawberries (hulled and sliced)
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup milk
- ½ cup unsalted butter (melted)
For the Glaze:
- ¼ cup granulated sugar
- 2 tbsp warm water
- 1 whole lemon (juiced)
Preparation:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper to prevent sticking.
- Slice and hull the strawberries, ensuring they’re ready to be folded into the batter.
- Zest and juice the lemon, setting both the zest and juice aside for use in the loaf and glaze.
Step-by-Step Instructions
Now that you’ve got everything ready, it’s time to start baking! Here’s how to make your Sun-Kissed Strawberry Lemon Loaf.
Step 1: Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda and salt are evenly distributed throughout the flour, which helps the loaf rise evenly when baking.
Step 2: Mix the wet ingredients. In a large bowl, combine the sugar, egg, melted butter, vanilla extract, lemon juice, and lemon zest. Use a hand mixer or whisk to blend everything together until smooth. The butter should be melted, but not hot, to avoid cooking the egg.
Step 3: Add the milk. Slowly add the milk to the wet ingredients while stirring gently. This helps to incorporate it without splashing. Once the milk is fully mixed in, you’ll have a slightly runny batter.
Step 4: Combine the dry ingredients with the wet ingredients. Gradually fold the dry flour mixture into the wet mixture using a spatula. Be careful not to overmix, as this can make the loaf dense. Stir just until the dry ingredients are incorporated, leaving some small lumps in the batter.
Step 5: Add the strawberries. Fold in the sliced strawberries gently. You want to mix them just enough to distribute them evenly throughout the batter without mashing them too much. This will give the loaf its fruity sweetness and a pop of color when it’s sliced.
Step 6: Pour into the pan and bake. Pour the batter into the prepared loaf pan and spread it evenly. Place the pan in the oven and bake for about 60-70 minutes. Start checking around the 60-minute mark by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If it’s still wet, give it another 5–10 minutes to bake.
Step 7: Prepare the glaze. While the loaf is baking, make the lemon glaze. In a small bowl, combine the granulated sugar, lemon juice, and warm water. Stir until the sugar has dissolved and the glaze is smooth. Set it aside to cool.
Step 8: Cool and glaze. Once the loaf is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the loaf. The glaze adds a bright, citrusy sweetness that really enhances the overall flavor.
Beginner Tips and Notes
As a beginner, you might face a few challenges while baking this loaf. Here are some tips to ensure everything goes smoothly.
Tip 1: How to know when your loaf is done. It can be tricky to tell when a loaf is baked all the way through. Use the toothpick test: insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is done. If the toothpick has wet batter on it, the loaf needs more time in the oven. Make sure you don’t open the oven door too early, as this can cause the loaf to sink in the center.
Tip 2: What to do if your strawberries are too juicy. Sometimes, strawberries can release a lot of juice while baking, making your loaf too soggy. If you find your strawberries are very juicy, you can toss them in a small amount of flour before folding them into the batter. This will help absorb the excess moisture and prevent the loaf from becoming too wet.
Tip 3: How to prevent overmixing. When you’re mixing the wet and dry ingredients together, be careful not to overmix. Overmixing can lead to a dense loaf. Stir just enough to incorporate the ingredients and stop once the flour is no longer visible. It’s okay if there are a few lumps in the batter.
Tip 4: Substituting ingredients. If you don’t have all the ingredients on hand, don’t worry. You can swap the milk for a non-dairy alternative, such as almond milk or oat milk. You can also use coconut oil in place of butter if you want to give the loaf a slightly different flavor. And if you don’t have fresh strawberries, you can use frozen strawberries as long as you thaw and drain them first.
Tip 5: Be cautious with the glaze. The lemon glaze can make your loaf a little sticky, so be careful not to use too much. A light drizzle will do the trick, adding just enough sweetness and citrus flavor without overwhelming the loaf.
Serving Suggestions
Once your Sun-Kissed Strawberry Lemon Loaf is ready and glazed, it’s time to serve! Here are a few ideas to take this delicious treat to the next level:
Pair with a refreshing drink. This loaf pairs beautifully with a cold glass of iced tea, lemonade, or even a fresh fruit smoothie. The bright citrus notes in the loaf match perfectly with a chilled drink, making it an ideal afternoon snack.
Serve with whipped cream or yogurt. For an extra indulgence, serve a slice of the loaf with a dollop of whipped cream or a scoop of vanilla yogurt. This adds a creamy contrast to the tartness of the lemon and the sweetness of the strawberries.
Add a side of fresh fruit. Complement your loaf with a bowl of fresh berries or citrus slices. The natural sweetness of the fruit will enhance the flavors of the loaf, making for a balanced and satisfying snack.
Store leftovers properly. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also wrap slices individually in plastic wrap and freeze them for later. When you’re ready to enjoy, just defrost and serve. This makes for an easy breakfast or snack that you can enjoy throughout the week.
Engagement Features
We hope this Sun-Kissed Strawberry Lemon Loaf becomes a go-to recipe in your kitchen. It’s simple, fresh, and the perfect way to celebrate the flavors of summer. Whether you’re a beginner or an experienced cook, this recipe offers something for everyone—easy-to-follow steps, tasty ingredients, and the ability to get creative with substitutions.
We’d love to hear about your experience making this loaf! Have you tried any ingredient substitutions? Did you serve it with something unexpected? Share your thoughts, questions, and pictures in the comments below. And if you enjoyed this recipe, don’t forget to share it with friends or family who might also appreciate a slice of this refreshing treat. Happy baking!