Strawberry Lemon Loaf Cake Recipes

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STRAWBERRY LEMON LOVE CAKE



Strawberry Lemon Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking pan
One 16.5-ounce box strawberry cake mix (plus required ingredients)
32 ounces part-skim ricotta cheese
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone cheese
1 cup milk
One 3.4-ounce box instant lemon pudding mix
Diced fresh strawberries, for topping
Lemon zest, for topping

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  • Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
  • Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
  • Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  • Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
  • Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

LEMON BLUEBERRY YOGURT LOAF



Lemon Blueberry Yogurt Loaf image

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

Provided by Joanna Cismaru

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 17

1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup Greek yogurt
1 cup sugar
3 large eggs
2 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour
1/3 cup lemon juice (freshly squeezed)
1 tablespoon sugar
1 cup icing sugar
1/4 cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract
milk, if needed to thin out the glaze

Steps:

  • Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
  • In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
  • Add the wet ingredients to the dry ingredients and whisk until combined.
  • In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
  • While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
  • Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
  • When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
  • Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 44 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 124 mg, Sugar 30 g

STRAWBERRY-LEMON LOAF CAKE



Strawberry-Lemon Loaf Cake image

This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.

Provided by Millie Peartree

Categories     cakes, quick breads, dessert

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 15

Nonstick cooking spray
1 cup/150 grams diced strawberries
1 cup/200 grams plus 1 tablespoon granulated sugar
1 1/2 cups/192 grams all-purpose flour
1 tablespoon lemon zest (from 1 lemon)
2 teaspoons baking powder
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/227 grams sour cream, at room temperature
1/2 cup/110 grams vegetable oil
3 large eggs, at room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup/123 grams confectioners' sugar
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons lemon juice

Steps:

  • Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
  • In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
  • Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
  • Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
  • Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

STRAWBERRY LEMON LOAF



Strawberry Lemon Loaf image

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Provided by PaulaG

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
1/4 cup skim milk
1/4 cup canola oil
2 teaspoon lemons, rind of, grated
1 -1 1/2 cup strawberry, chopped very coarse

Steps:

  • Preheat oven to 350°F.
  • Spray a non-stick loaf pan with cooking spray and set aside.
  • In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
  • In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
  • Add to dry ingredients and mix until moistened.
  • Fold in chopped strawberries.
  • Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
  • Cool for 10 minutes before removing from pan.

STRAWBERRY LEMON YOGURT QUICK BREAD



Strawberry Lemon Yogurt Quick Bread image

Sweet, fluffy, and easy to make. This quick bread recipe is packed full of strawberry and lemon flavour. Yogurt gives an added tanginess while reducing calories. Ready in just over an hour with no proofing required.

Provided by Marie

Categories     Desserts

Time 1h15m

Number Of Ingredients 13

2 cups all-purpose flour
½ cup sugar
1 lemon, zest
1 tsp baking soda
¼ tsp salt
1½ cup (7½ oz) fresh strawberries, hulled and chopped, divided
1 cup plain Greek yogurt (fat free)
½ cup (4 oz.) unsalted butter, melted
½ lemon, juice
1 egg
½ tsp pure vanilla extract
½ cup sugar
½ lemon, juice

Steps:

  • For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
  • In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
  • In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
  • Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
  • Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
  • Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
  • For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
  • Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

STRAWBERRY SPICE LOAF



Strawberry Spice Loaf image

This is a wonderful holiday bread! Every time I take this bread to a holiday gathering, everyone wants the recipe. It's easy to make, very moist, and has lots of fresh strawberry flavor. Try it, you'll be glad you did.

Provided by Janise Witten

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 eggs, beaten
2 (10 ounce) packages frozen strawberries, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  • In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
  • Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 37.3 g, Cholesterol 37.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 194.2 mg, Sugar 21.4 g

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