Strawberry Lemonade Loaf Cake Recipe
If you’re craving a dessert that sings with the fresh flavors of summer, you’ve got to try this Strawberry Lemonade Loaf Cake. It’s a vibrant pink loaf bursting with fresh strawberry flavor and a bright lemon glaze that’s both refreshing and indulgent. Every bite offers a delightful balance of sweet and tangy, with a moist texture that’s perfect for breakfast, a midday treat, or an after-dinner delight. This cake feels like a sunny day wrapped up in a loaf, making it an absolute favorite for anyone who loves the fresh zest of lemonade combined with luscious strawberries.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its own magic to the Strawberry Lemonade Loaf Cake. From the rich butter that ensures a tender crumb to the vibrant strawberry puree and zesty lemon that give this cake its signature flavor and color, every component plays a vital role.
- 2 cups All-purpose flour: The base that provides structure to the cake.
- 2 teaspoons Baking powder: Helps the cake rise beautifully and stay fluffy.
- 1/2 teaspoon Salt: Enhances all the sweet and tart flavors.
- 1 cup Unsalted butter (room temperature): Adds richness and moisture for a soft texture.
- 1 1/4 cups Granulated sugar: Sweetens the cake perfectly without overpowering.
- 3 large Eggs: Bind ingredients together and give the cake structure.
- 1/2 cup Sour cream: Keeps the cake moist and tender with a slight tang.
- 1 teaspoon Vanilla extract: Adds warm depth to the flavor profile.
- 1/2 cup Strawberry puree: Fresh strawberries pureed to add natural sweetness and that irresistible pink color.
- 1 tablespoon Lemon zest: Brightens the cake with citrus aroma and flavor.
- 2 tablespoons Lemon juice: Adds refreshing acidity that balances the sweetness.
How to Make Strawberry Lemonade Loaf Cake
Step 1: Preparations and Oven Ready
Start by preheating your oven to 350°F (177°C) so it’s perfectly hot when the batter is ready. Grease your loaf pan thoroughly to make sure your beautiful cake releases easily once baked. This prep step ensures a smooth baking process and a flawless loaf shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients separately helps distribute the leavening agents and salt evenly, ensuring every bite of your Strawberry Lemonade Loaf Cake rises evenly and tastes perfectly seasoned.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is critical—properly creaming incorporates air into the batter, which makes your cake wonderfully tender and soft.
Step 4: Add Eggs One at a Time
Add the eggs individually to the butter and sugar mixture, beating well after each addition. This allows the eggs to fully incorporate, stabilizing your batter and helping it hold together beautifully while baking.
Step 5: Blend in the Flavor Boosters
Now it’s time to add the sour cream, vanilla extract, strawberry puree, lemon zest, and lemon juice. These ingredients infuse your loaf with the iconic strawberry lemonade flavor. The strawberry puree gives that gorgeous pink hue and fresh fruitiness while the lemon elements add an electrifying burst of citrusy brightness.
Step 6: Fold in the Dry Ingredients
Gently fold the flour mixture into the wet ingredients until just combined. Overmixing here would make the cake dense, so take your time to incorporate the dry mix carefully for a light and airy texture.
Step 7: Bake and Cool
Pour the batter into your greased loaf pan and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before glazing and slicing to finish your Strawberry Lemonade Loaf Cake perfectly.
How to Serve Strawberry Lemonade Loaf Cake
Garnishes
For an extra special touch, dust the top with powdered sugar or drizzle some fresh lemon glaze made from powdered sugar and lemon juice. Fresh strawberry slices and a sprig of mint can also brighten up the presentation and complement the flavor beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess and balance the refreshing tartness. It also shines alongside a cup of hot tea or iced lemonade to keep the citrus theme going strong.
Creative Ways to Present
Slice the Strawberry Lemonade Loaf Cake and serve it in elegant mini portions on dessert plates for a fancy brunch. For a festive twist, layer slices with whipped cream and fresh strawberries in a trifle bowl for a visually stunning dessert option that impresses all your guests.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Strawberry Lemonade Loaf Cake fresh by storing it in an airtight container at room temperature for up to three days. This helps maintain its moist texture and vibrant flavor so you can enjoy it anytime.
Freezing
If you want to save some for later, wrap the cooled loaf tightly in plastic wrap and then foil before freezing. It can be frozen for up to two months. When you’re ready, thaw it overnight in the refrigerator for best results.
Reheating
To enjoy the cake warm, reheat slices in a microwave for about 15 seconds or place in a low oven (300°F/150°C) for 10 minutes. This brings back the soft, just-baked texture and enhances the natural aroma of strawberries and lemon.
FAQs
Can I use frozen strawberries for the strawberry puree?
Absolutely! Just thaw and drain any excess water before pureeing. Frozen strawberries can work great, especially when fresh ones aren’t in season, but fresh strawberries will give you the brightest flavor and color.
Is there a substitute for sour cream in this recipe?
You can substitute sour cream with plain Greek yogurt or crème fraîche. Both options provide the tang and moisture needed to keep the loaf tender and flavorful.
How do I make the lemon glaze for the cake?
Simply mix powdered sugar with fresh lemon juice until you achieve a thick but pourable consistency. Pour or drizzle it over the cooled loaf for that signature sweet-tart finish.
Can I make this cake dairy-free?
Yes! Swap butter for a dairy-free margarine and use a non-dairy yogurt in place of sour cream. Just keep in mind that the texture and flavor might be slightly different, but still delicious.
How long does the Strawberry Lemonade Loaf Cake stay fresh?
Stored properly in an airtight container, it stays fresh and moist for up to three days. For longer storage, freezing is your best bet to preserve its vibrant flavors.
Final Thoughts
This Strawberry Lemonade Loaf Cake is truly a celebration of bright, fresh flavors in every bite. Whether you’re serving it for a casual afternoon snack or as the star at your next gathering, it’s sure to bring smiles all around. I can’t wait for you to try it and discover how easy it is to bring the sunny taste of strawberry lemonade right into your kitchen!
