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flameDessertBaking & SweetsWeekend project
Strawberry-Lemon Loaf Cake
Total1 hr 30 min
ServesOne 9-inch loaf
Method
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.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
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