Lemon Loaf Recipe With Strawberry Glaze
I’m excited to share this lemon loaf recipe with you guys, because for those that know me, you know I have no patience for patchky recipes. This is a super simple basic cake, upgraded to be a show stopper on your spring/ Shavuot table.
Lemon loaf is a classic pound cake flavoured with lemon. It’s a best seller at Starbucks, and a family favorite homemade!
I wanted to elevate the classic a bit so I decided to try adding berries to the batter and the glaze, and it came out amazing!
How to make easy lemon loaf from scratch?
This cake is so easy to make and just takes a few minutes to put together. The first step in any baking adventure is to gather all your ingredients:
- Flour: all purpose flour works best here
- Butter: softened to room temperature
- Egss: also room temperature
- Sugar: I use white granulated
- Sour cream: I use 15% fat content
- Freshly squeezed lemon juice: you can also use store bought
- Lemon zest
- Vanilla extract
- Salt: sea salt or kosher salt
- Baking powder
- Frozen or fresh strawberries or raspberries
- Confectioners sugar
- Strawberry or raspberry jam for the glaze
Once you have all your ingredients measured, you’re ready to start baking!
- Mix the dry ingredients and lemon zest together, set aside.
- Beat the eggs, sugar, butter and vanilla for a few minutes until light and fluffy.
- Add in the dry ingredients alternating with the lemon juice and sour cream.
- Pour the batter into a loaf pan lined with parchment paper.
- Press the berries into the batter.
- While the cake is baking, prep the glaze: Mix confectioners sugar with lemon juice and jam.
- When the cake is totally cool pour the glaze over the top and decorate with edible flowers (optional!).
How to store this lemon loaf recipe?
The best way to store this cake is covered in plastic cling wrap on the counter for a few days, or in the freezer for longer. See below for freezing instructions. If you want to prep this cake in advance it’s best to keep the glaze separate and assemble before serving.
Can you freeze this lemon loaf recipe?
Absolutely! This lemon cake freezes beautifully. It’s best to freeze this cake without the glaze if preparing it in advance. Wrap the cake tightly in cling wrap and freeze in a ziplock bag for up to 3 months.
I really love the combo of berries and lemon so I wanted to create a strawberry glaze to go with this lemon loaf. The strawberry glaze is super easy to make, you just add a bit of jam to your regular lemon glaze, it not only adds flavor but it also adds beautiful color.
Have you ever tried edible flowers?! They are so beautiful it’s mind blowing! I have yet to taste them 😉 since I’m not a very adventurous eater, but I am so so happy to use them as garnish! It really takes everything to the next level, and this lemon loaf is no exception.
Love this cake? Try these other easy recipes:
This No Bake Lotus Cheesecake from my blog is a huge hit.
Try this Rhubarb & Elderflower Refresher from my friend Anita’s blog Wild Thistle Kitchen.
Did you try this recipe?
I LOVE to hear what you think of my recipes! It would mean so much to me if you could rate this recipe below and leave a comment or share with your friends ❤ Thanks for being here!
Lemon Loaf Recipe With Strawberry Glaze
- 1 ½ cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 2 L eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 Tablespoons lemon juice
- ½ cup sour cream
- ⅓ cup frozen strawberries
- 1 cup confectioners sugar
- 1 teaspoon strawberry jam
- 1-2 Tablespoons lemon juice
- edible flowers optional
- Pre-heat oven to 350°. Line a loaf pan with parchment paper.
- In a medium bowl mix the flour, baking powder, salt and lemon zest. Set aside.
- In the bowl of a stand mixer (or using a handheld beater) beat the butter, sugar, eggs and vanilla for 2 minutes.
- Alternate mixing in the flour mixture and the lemon juice. Add in the sour cream and mix until combined.
- Pour batter into prepared loaf pan and add in the frozen strawberries.
- Bake for 40-45 minutes until a toothpick entered into the center comes out clean.
- Let cool completely on a wire rack.
- While the lemon loaf is cooling prepare the glaze.
- In a small bowl mix the confectioners sugar with the jam and 1 Tablespoon of lemon juice. Add a little bit of lemon juice at a time (not more than ½ teaspoon at a time) until you have a thick but pourable consistency.
- Pour glaze over cooled lemon loaf and let set.
- Decorate with edible flowers if using.
Berries won’t all sink to the bottom of the cake, if you lightly flour them before adding them to the batter. 🙂