As a less experienced baker, I’m always intimidated by breakfast “breads”/loaves — until I realize that all you have to do is stir, pour, and bake. This strawberry lemon loaf is divine and incredibly light and refreshing at the same time! The key to these ingredients blending together so beautifully is the eggs and sour cream at room temperature.
Pour a cup of tea and prepare yourself for the best warm-weather bite yet. And in light of Mother’s Day this weekend: Anyone, mom or not, would love to wake up to a slice of this recipe. Save and serve to those you love sometime soon.
1 cup diced strawberries
Zest and juice of 2 lemons, divided
1 1/2 cups flour
1 cup plus 1 tsp granulated sugar
2 teaspoons baking powder
1/2 teasooon salt
3 eggs, at room temp
1 8 oz container sour cream, at room temp
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350F. In a small bowl, stir strawberries with teaspoon of sugar. Set aside.
In a large bowl, mix remaining sugar, flour, baking powder, and salt. In a medium bowl, whisk eggs, sour cream, oil, vanilla, and the zest and juice of 1 lemon. Pour wet ingredients into dry and stir. Drain the the strawberries from their juices and carefully mix into batter. Pour into a greased loaf pan. Bake for 60-70 minutes, or until an inserted toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer to a plate to continue cooling.
Stir powdered sugar with zest and juice of remaining 1 lemon to form a glaze. Pour over cooled loaf. Store in an airtight container.