Description

A tender, buttery loaf bursting with bright lemon and juicy strawberry swirls, topped with a tangy lemon glaze—perfect for summer gatherings or cozy celebrations.

Ingredients

1¾ cups all-purpose flour
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs, room temperature
1 cup diced fresh strawberries
2 tsp lemon zest
¼ cup fresh lemon juice
½ cup whole milk (or buttermilk)
1 tsp baking powder
½ tsp salt
1 cup powdered sugar (for glaze)
2–3 tbsp lemon juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan and preheat.
In a mixer, cream butter and sugar for 3–5 minutes until light and fluffy.
Add eggs one at a time, mixing well between each. Stir in lemon zest and juice.
In a bowl, whisk flour, baking powder, and salt. In three additions, alternate dry mix and milk into wet mixture, starting and ending with flour. Mix until just combined.
Toss diced strawberries with a teaspoon of flour; fold into batter gently.
Pour batter into pan, smooth top, and bake 55–65 minutes until a toothpick comes out mostly dry.
Cool in pan 15 minutes, then transfer to a rack.
Mix powdered sugar and lemon juice until smooth; drizzle over warm cake and let set.

Notes

Use fresh strawberries; toss in flour to prevent sinking.
Substitute milk + 1 tbsp lemon juice for buttermilk.
Glaze while cake is warm for a crackle finish.
Slice-cube for skewers or bake mini loaves for party favors.