Strawberry Lemon Loaf Recipe
Inspired by my dear friend Carol and a delightful recipe from the latest issue of Light & Tasty, this Strawberry Lemon Loaf embodies the essence of summer and is the perfect foundation for a fresh strawberry shortcake. With its vibrant flavors and moist texture, this quick bread is sure to become a favorite in your home, especially during brunch gatherings or sunny afternoons. The combination of zesty lemon and sweet strawberries creates a refreshing treat that captures the spirit of the season.
Recipe Details
| Attribute | Information |
|---|---|
| Category | Quick Breads |
| Preparation Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 12 |
| Keywords | Breads, Summer, Brunch, < 60 Mins, Oven |
| Rating | ★★★★★ (5/5 based on 4 reviews) |
| Calories | 137.8 |
| Fat Content | 5.2 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 17.7 mg |
| Sodium | 265.6 mg |
| Carbohydrates | 19.5 g |
| Fiber | 0.7 g |
| Sugar | 4.8 g |
| Protein | 3.3 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 large | Egg |
| 1 cup | Skim milk |
| 1/4 cup | Canola oil |
| Zest of 1 lemon | Lemon rind |
| 1 cup | Fresh strawberries, chopped |
Instructions
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Preheat the Oven: Begin by preheating your oven to a delightful 350°F (175°C), ensuring it’s perfectly ready to bake this luscious loaf.
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Prepare the Pan: Lightly spray a non-stick loaf pan with cooking spray, making sure to cover all surfaces to prevent any sticking, and then set it aside for later use.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, Splenda sugar substitute, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are thoroughly blended, ensuring that there are no clumps.
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Whisk Wet Ingredients: In a separate bowl, take the time to whisk together the egg, egg whites, yogurt, canola oil, skim milk, and the zesty lemon peel. This mixture should be smooth and well-combined, showcasing a lovely yellow hue from the lemon.
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Combine Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Gently stir until just moistened; be cautious not to overmix, as this will keep the loaf tender and light.
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Fold in Strawberries: Carefully fold in the chopped strawberries, allowing their natural sweetness to disperse throughout the batter without breaking them down too much. This step ensures that each slice will be bursting with fruit flavor.
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Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 45 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean, indicating that your loaf is perfectly baked.
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Cool: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. This resting period will make it easier to remove the loaf without damaging its structure.
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Serve: After cooling, carefully remove the loaf from the pan and place it on a wire rack to cool completely. Once cooled, slice it and enjoy as is, or use it as a base for a delightful strawberry shortcake.
This Strawberry Lemon Loaf is not only delicious on its own but also makes for an excellent dessert or brunch dish that friends and family will adore. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
