It’s still strawberry season here in Ontario, but not for long. I made enough batches of strawberry-freezer-jam to last till next June! Froze some for smoothies and made mini strawberry-pies, I also made this delicious lemon strawberry loaf cake three times!
The second time around I added more strawberries, these strawberries are so juicy they made the cake super moist, it also took longer to bake, and it kinda collapsed on the edge when I was cutting into it. The first time I made it I used only one cup of sugar, which I found to be a bit tart for my liking, I added a 1/4 cup more and found it to be perfect, you can try it first with one cup and see how you like it, I tried it out on friends and they loved it tart, whereas I like sweet.
Many of you may who follow my blog may notice that this recipe looks familiar, that’s because it is! Its an adaptation of my orange-cranberry-loaf-cake. Unlike cranberries strawberries don’t float up, which was a problem I had with the cranberries, so no worries about that this time around. I was thinking to try blueberries next time…lemon and blueberries go wonderfully together as well.
Adaptation from my orange-cranberry-loaf-cake
What you will need:
- 1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt*
1 cup sugar (you can add an additional 1/4 cup if you wish, read reason above)
3 large eggs
zest of one lemon – about 1 tablespoon
juice of an lemon*
1 packet of vanilla sugar (comes in a 9g packet dr oetker or ruff brand)
1/2 cup light tasting olive oil
1/2 cup fresh sliced strawberries and a few slices for the top (you may use 3/4 cups if you wish for a super moist cake)
For the Icing:
1 cup powdered sugar
2- 3 tbsp cream or lemon juice or milk*
Preheat oven to 325, grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan.
Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, lemon zest, olive oil, lemon juice and vanilla sugar.
Add in the strawberries, combine, pour batter into the pan. Add sliced strawberries on top of batter.
Bake for 45-55 minutes until toothpick comes out clean (may take longer depending on pan or oven, takes just over an hour for my oven). Remove from pan, that is where the parchment comes handy. Spread glaze over the cake, enjoy!
*Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option.
*If you want a thicker icing use cream, if you want a glaze type icing use lemon juice or milk.
* 3-4 tbsp worth of juice is enough.