Monday, March 4, 2013

Strawberry Lemon Loaf


I was super surprised when my husband, just out of the blue, asked for a lemon loaf. 

The first and last time I made that for him was last September.
But hey, when they remember and ask for it, it's a huge compliment, so make it!

To turn it up a notch I added strawberries a wonderful sweet pairing for this lemon treat and also my husbands favorite fruit. 

Let's just say the love was spilling over when this loaf was done; He didn't even  wait for the frosting to harden before he had a slice.


It's a wonderful treat anytime of the day. 

Makes one 9×5″ loaf
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 tbs  coconut oil
  • 1/4 cup plain greek yogurt
  • 2/3 cup sugar
  • 1/2 cup buttermilk (or 2 tbs vinegar and and the rest milk to  equal 1/2 cup)
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • 1 cup strawberries, chopped

 Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Preheat oven to 350 degrees.
Non-stick a 9x5" pan with whatever you'd like; set aside.
In a large bowl mix flour, baking powder, and salt.
In a smaller bowl mix eggs, sugar, yogurt and oil. Then mix in butter milk, and lemon juice until well combined. 
Slowly mix in wet ingredients into dry and stir till well combined. 
Chop strawberries  and then toss strawberries in a little flour (keeps them from sinking in dough)
Gently fold in strawberries, but don't over mix.

Pour batter evenly into pan and bake for 45 min or until toothpick comes out clean. (mine took about 50 min)

Take out of pan and place on a cooling rack. Now make the glaze.

Whisk powdered sugar and lemon juice in a small bowl. 

Once loaf has cooled to touch place loaf on a plate and pour glaze over loaf. Let sit for 1 min then scoop gathered glaze on plate and re-pour over loaf. Repeat until glaze is thick and hardened on loaf.  You may refrigerate for best "hardening" results. 


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