Strawberry Lemon Loaf Cake

I recently made this Strawberry Lemon Loaf Cake, and it quickly became one of my favorite spring and summer bakes. The cake is buttery, tender, and infused with bright lemon zest, while the strawberry glaze adds a beautiful pop of color and sweetness that perfectly balances the tangy citrus flavor. It’s the kind of loaf that looks stunning on the table yet feels comforting and homemade.

Why You’ll Love This Recipe

I love how this loaf brings together two classic flavors — strawberry and lemon — in a way that feels fresh and vibrant. The lemon zest adds brightness to the buttery crumb, and the strawberry glaze gives it a burst of fruity sweetness. I also appreciate how moist the cake stays, thanks to the addition of milk and sour cream. It’s ideal for brunches, tea parties, or just as a treat with an afternoon cup of coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For Cake
¾ cup (170 g) unsalted butter, room temperature
1 cup (226 g) plus 2 tablespoons granulated sugar
1 1/2 tablespoon lemon zest
4 large eggs, room temperature
½ teaspoon vanilla extract
2 cups (250 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon salt
1/3 cup LACTAID Whole Milk, room temperature
1/4 cup LACTAID sour cream, room temperature

For Strawberry Glaze
2–3 tablespoons reduced strawberry puree made from 1 cup of strawberries
3 cups confectioner’s sugar, sifted
6 tablespoons LACTAID whole milk

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or line it with parchment paper for easy removal).
2. In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
3. In a large mixing bowl, I beat the butter, sugar, and lemon zest together until light and fluffy — about 3 minutes. The lemon zest releases its oils into the butter, giving the cake an incredible aroma.
4. I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. I alternate adding the dry ingredients with the milk and sour cream: first a third of the dry mixture, then half of the milk-sour cream mixture, repeating until everything is combined. I mix just until smooth, being careful not to overmix so the cake stays tender.
6. I pour the batter into the prepared loaf pan, smoothing the top evenly.
7. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, I lightly cover it with foil for the last 10 minutes of baking.
8. Once baked, I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
9. For the strawberry glaze, I reduce 1 cup of fresh strawberries in a small saucepan over medium heat, stirring occasionally, until thickened (this takes about 8–10 minutes). I blend or mash it into a puree, then let it cool slightly.
10. In a bowl, I whisk together the confectioner’s sugar, milk, and 2–3 tablespoons of the strawberry puree until smooth and pourable. I adjust with more milk or sugar as needed to get my desired consistency.
11. Once the cake is completely cool, I drizzle the glaze generously over the top, letting it drip beautifully down the sides.

Servings and Timing

This recipe makes about 10 slices.
Total time: 1 hour 30 minutes (including cooling).
Active prep time: 20 minutes, baking time: 55–65 minutes, cooling and glazing: 15 minutes.

Variations

• I sometimes fold in ½ cup finely chopped fresh strawberries into the batter for a burst of fruit inside.
• For a more intense lemon flavor, I add 1 tablespoon of lemon juice to the batter.
• If I want a lighter glaze, I swap half of the strawberry puree for lemon juice.
• I can substitute regular milk and sour cream if LACTAID isn’t needed.
• For a bakery-style finish, I sprinkle a bit of granulated sugar over the top of the batter before baking to form a light crust.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If refrigerated, I let it come to room temperature before serving. The glazed loaf can also be frozen (well wrapped) for up to 2 months — I thaw it overnight in the fridge before serving. To refresh it slightly, I warm individual slices in the microwave for about 10–15 seconds.

FAQs

Can I use frozen strawberries for the glaze?

Yes, I can. I just thaw them first and cook them down to reduce the extra liquid before pureeing.

Can I make this into muffins instead of a loaf?

Definitely. I divide the batter into a 12-cup muffin tin and bake for about 20–22 minutes, or until a toothpick comes out clean.

Do I have to use LACTAID products?

No, I can substitute regular whole milk and sour cream if I prefer. LACTAID just makes it easier for those who are lactose-intolerant.

How do I make sure my loaf doesn’t dry out?

I avoid overbaking and measure my flour correctly by spooning and leveling. The sour cream and milk also help keep it moist.

Can I skip the glaze?

Yes, the loaf is delicious on its own. I sometimes dust it with powdered sugar instead for a lighter finish.

Can I make the glaze ahead of time?

Yes, I can store the glaze covered in the fridge for up to 2 days. I whisk it again before using.

How do I know when the loaf is done baking?

I look for golden edges and a clean toothpick from the center. The top should spring back slightly when touched.

What can I do if my glaze is too thin?

I add more confectioner’s sugar a tablespoon at a time until it thickens to my liking.

Can I add other fruits to this loaf?

Yes, raspberries or blueberries pair beautifully with the lemon base and strawberry glaze.

What’s the best way to serve this loaf?

I love serving it slightly chilled for a firmer texture or at room temperature for a softer, melt-in-your-mouth crumb.

Conclusion

I find this Strawberry Lemon Loaf Cake to be the perfect combination of fresh, fruity, and comforting. The bright lemon crumb and luscious strawberry glaze make every bite burst with flavor. Whether I’m baking it for brunch, gifting it to friends, or enjoying it with tea, this loaf always brings a touch of sunshine to my kitchen.

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