Strawberry Lemonade Cake loaf is made of a moist lemon cake with sliced strawberries and topped with a strawberry lemonade glaze. Beautiful, delicious, and a perfect summer dessert!
I've always loved the flavour of strawberry lemonade so I thought it would be great flavour twist to a classic lemon cake! This recipe is easy to make and perfect for any lemon flavoured dessert lover.
How to Make This Strawberry Lemonade Cake
Cake Batter
Preheat oven to 325 F. Line a loaf pan with parchment paper. You want the paper to slightly overhang on the sides, this allows you to lift the cake easily from the pan.
Wash, haul, and slice strawberries into thin slices. Set aside.
In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes). Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes. Stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl whisk together flour, salt, baking soda, and baking powder. While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
Fold in the sliced strawberries. Add batter to your lined loaf pan bake for an hour or until a toothpick inserted into the centre comes out clean.
Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Strawberry Lemonade Glaze
Place chopped strawberries in a small pot and bring to a simmer over medium heat, stirring constantly. Continue cooking the berries until they are soft enough to mash, about 3-5 minutes.
Once cooked, place a fine mesh strainer over a bowl and squish the strawberries through. This leaves you with a strawberry puree which is free of seeds and large chunks. You should get about 2 tbsp of strawberry puree.
In a medium sized bowl add the strawberry puree, lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice. Drizzle the glaze over you cooled cake.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Strawberry Lemonade Cake Loaf!
If you make this cake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Strawberry Lemonade Cake Loaf
Equipment
- loaf pan
- fine mesh strainer
Ingredients
Cake Batter
- 1 C sliced strawberries
- 1/2 C salted butter softened
- 1 C white sugar
- 3 large eggs at room temperature
- 1 tbsp lemon zest about one large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 & 1/2 C all purpose flour spooned and levelled
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 C sour cream at room temperature
Strawberry Lemonade Glaze
- 1/2 C strawberries chopped up
- 1 tbsp lemon juice
- 1 & 1/3 C powdered sugar
Instructions
- Preheat oven to 325 F. Line a loaf pan with parchment paper.
Cake Batter
- Wash, haul, and slice strawberries into thin slices. Set aside.
- In a large bowl or a stand mixer with the paddle attachment on beat together butter and sugar until light and fluffy (usually take about 3 minutes).
- Add eggs one at a time and mix in completely before adding the next egg. You want this cake to be light and fluffy so after all eggs are added continue to mix for another 2 minutes.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl whisk together flour, salt, baking soda, and baking powder.
- While continue to mix, add in 1/3 of the dry ingredients, half of the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the last of the dry ingredients.
- Fold in the sliced strawberries.
- Add batter to your lined loaf pan and bake for an hour or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Strawberry Lemonade Glaze
- Place chopped strawberries in a small pot and bring to a simmer over medium heat, stirring constantly. Continue cooking the berries until they are soft enough to mash, about 3-5 minutes.
- Once cooked, place a fine mesh strainer over a bowl and squish the strawberries through. This leaves you with a strawberry puree which is free of seeds and large chunks. You should get about 2 tbsp of strawberry puree.
- In a medium sized bowl add the strawberry puree, lemon juice, and powdered sugar. Mix until smooth and no lumps remain. If the mixture is too thick you can add a little more lemon juice.
- Drizzle the glaze over you cooled cake. Enjoy!
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