Strawberry Lemon Loaf Cake

Nothing makes me happier than a citrus-y dessert — key lime pie, lemon tarts, YUMMMMMMM. So when I came across the recipe for strawberry lemon loaf cake, I knew I had to make it. Easy, delicious, summer in a cake, yes please.




For the loaf:

  • 1 cup diced strawberries 
  • 1 cup granulated sugar
  • 1 ½ cups all-purpose flour
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt 
  • 1 cup sour cream
  • ½ cupvegetable oil
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla 

For the Lemon Glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 tablespoons lemon juice




  • First, heat oven to 350 degrees. And spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

Diced fresh strawberries.

Toss the strawberries with 1 tablespoon sugar.

In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar.


In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.

Stir the wet ingredients together.

Pour the wet ingredients into the dry, and stir gently to mix.

Then add the berries (gently) to the batter and make sure they are evenly spread.

Pour into the loaf pab.

While the cake bakes (60 minutes), make the glaze.

Whisk all the ingredients together.

You must cool the loaf first before you add the glaze.

So good, so delicious.

It is a great dessert or a breakfast or a snack!

Note — I used whole wheat flour, which is why the loaf is a little darker. It tasted just as good (I imagine).


I loved this loaf so much that I plan on making it again this week. It is not too sweet or dense, rather it is light and tasty.

Anika Yael Natori, aka, The Josie Girl

Blog Home Page

Josie Girl

Leave a Reply

Your email address will not be published. Required fields are marked *