Easy Strawberry Lemon Loaf Cake Recipes

I make this easy strawberry lemon loaf cake when I want something that looks fancy but took less effort than a weekend yoga retreat. It’s bright, tangy, and just sweet enough to make people ask for the recipe (which I then give grudgingly). Think of it as spring in cake form: soft crumb, zippy lemon, and strawberry dots like tiny edible confetti. Try it because it’s forgiving, fast, and makes your kitchen smell like you’re better at baking than you are.

Once, my husband decided “helping” meant pureeing the strawberries in the blender without the lid—because who doesn’t want strawberry-scented countertops? The kids thought the batter was finger paint and left tiny pink prints on the oven door. I baked it anyway; it tasted fine, and I invented a new game called “find the missing loaf pan” (Answer: under a pile of dishes I’m not touching). Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use thawed frozen strawberries if fresh ones are sulking at the store. They won’t judge you.
– Buy pre-zested lemon or use bottled lemon juice in a pinch. I cry a little inside, then move on. Pro tip: zest before juicing—less drama.
– Mix wet and dry in two bowls only. Fewer bowls = less remorse.
– Skip sifting unless you’re dramatic. Seriously, a quick whisk gets the job done.
– To avoid dishes: measure into the same bowl in this order—sugar, butter, eggs, lemon, then flour. It’s borderline sacrilege but efficient.

Serving Ideas

– With a cup of coffee at 10 a.m. when you’ve already worn yesterday’s yoga pants for two days.
– Serve warm with a dollop of whipped cream for fancy guests. Or with plain yogurt for people who shame you for whipped cream.
– Serve with wine if the kids drove you nuts that day. Full disclosure: I do this.
– Sprinkle extra lemon zest and sliced strawberries on top to look like you have your life together. You don’t have to tell anyone otherwise.
– Keep it simple: one slice, one napkin, zero judgment.

What to Serve It With

A scoop of vanilla ice cream, a smear of mascarpone, or a steaming mug of tea. If you’re feeling extra, dust powdered sugar and pretend you spent an hour on presentation.

✔Tips & Mistakes

– Don’t overmix the batter—overenthusiastic arm workouts = tougher cake.
– If strawberries are super juicy, toss them in a teaspoon of flour before folding so they don’t collapse the batter. Learned that after one very sad, soggy loaf.
– Use room-temperature eggs and butter unless you enjoy lumpy batter. I tried freezing butter once; it was a whole thing.
– Test with a toothpick: if it comes out with a few moist crumbs, you’re golden.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: wrap tightly in plastic or keep in an airtight container. It’ll stay decent for 3–4 days, or longer if you forget about it and rediscover it like a pleasant surprise.

✔Variations and Substitutions

Swap sugar for honey (reduce liquid elsewhere), use coconut oil for butter if you’re into that, or add poppy seeds for texture. Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Note: blueberries are a valid replacement for strawberries in a pinch.

Easy Strawberry Lemon Loaf Cake Recipes

This easy strawberry lemon loaf cake is perfect for any occasion with its fruity flavor.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup All-purpose flour
• ▢ 0.5 cup Sugar Adjust to taste
• ▢ 1 large Egg
• ▢ 0.5 cup Unsalted butter, melted
• ▢ 0.25 cup Lemon juice Freshly squeezed preferred
• ▢ 1 cup Strawberries, chopped

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine flour and sugar.
• In another bowl, whisk together the egg, melted butter, and lemon juice.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fold in the chopped strawberries gently.
• Pour the batter into a greased loaf pan.
• Bake for 45 minutes or until a toothpick comes out clean.
• Let the loaf cool before slicing.

Notes

This loaf pairs well with a cup of tea or coffee!