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