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Overhead view of sliced strawberry lemon loaf cake on a white oval platter with pink glaze and freeze-dried strawberry garnish

Strawberry Lemon Loaf Cake with Strawberry Glaze

sherisilver
A tender sour cream loaf packed with fresh lemon zest and juice, layered with macerated fresh strawberries, and finished with a bright pink freeze-dried strawberry glaze. One bowl, no mixer, and that glaze is an absolute showstopper!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
cool and glaze time 45 minutes
Total Time 2 hours
Course Dessert
Servings 8
Calories 355 kcal

Equipment

Ingredients
  

For the strawberry swirl:

  • 3/4 cup fresh strawberries, diced
  • 1 tablespoon granulated sugar

For the cake:

  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/3 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt

For the glaze:

Instructions
 

  • Pre-heat the oven to 350 degrees Fahrenheit. Line an 8x4 loaf pan with parchment paper, leaving an overhang on all sides.

Make the strawberry swirl:

  • Combine the diced strawberries and sugar in a small bowl. Toss to coat and let sit for 10 minutes. Drain off any excess liquid.

Make the cake:

  • In a large bowl whisk the sugar, eggs, sour cream, oil, lemon juice, lemon zest and vanilla till smooth. Add the dry ingredients and fold till just combined - do not over mix.
  • Pour half the batter into your prepared pan. Smooth with a small angled spatula. Top with half the strawberry mixture. Repeat this layering, then gently swirl a few times with a small knife. Bake for 50 - 60 minutes, or till a cake tester tests clean. Cool in the pan on a rack for 15 minutes, then remove from the pan and let cool completely on the wire rack.

Make the glaze:

  • Use a small food processor to grind the strawberries and confectioner's sugar together. Transfer to a bowl and whisk in the lemon juice. Add a bit of milk or cream if needed to create a thick yet pourable glaze. Pour over the cooled cake and use a small angled spatula to spread evenly. Let set before serving, garnished with whole freeze-dried strawberries if using.

Notes

  1. Use an 8x4 pan — a 9x5 runs too wide and the loaf will bake up flat.
  2. Drain the macerated strawberries before adding to the batter.
  3. Be sure to cool completely before glazing.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 56gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 49mgSodium: 181mgPotassium: 92mgFiber: 1gSugar: 37gVitamin A: 152IUVitamin C: 14mgCalcium: 57mgIron: 1mg
Keywords lemon loaf cake, sour cream loaf cake, strawberry glaze, strawberry loaf, summer baking
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