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Strawberry Lemonade Loaf

Luscious Strawberry Lemonade Loaf for Refreshing Summer Days

This Strawberry Lemonade Loaf combines zesty lemon and sweet strawberries, perfect for summer picnics and lazy afternoons.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1 cup Granulated Sugar Substitute with brown sugar for a richer flavor.
  • 1 tbsp Lemon Zest Use zest from an organic lemon for the best results.
  • 1/2 cup Unsalted Butter Can be replaced with vegetable oil for a dairy-free option.
  • 3 large Eggs Egg replacer can be used for a vegan version.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 tsp Lemon Extract Fresh lemon juice can be used as an alternative.
  • 1 cup Strawberries Substitute with other berries like raspberries or blueberries.
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a healthier version.
  • 2 tbsp Baking Powder Helps the loaf rise.
  • 1 tsp Baking Soda Ensure freshness for maximum effectiveness.
  • 1/2 tsp Salt Use sea salt for a subtle difference.

Equipment

  • 8x4-inch loaf pans
  • Mixing bowls
  • Hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and butter two 8x4-inch loaf pans.
  2. In a large bowl, combine granulated sugar with lemon zest, rubbing the zest into the sugar for about 2 minutes.
  3. Add softened unsalted butter and cream together with a hand mixer for 3–4 minutes until light and fluffy.
  4. Incorporate large eggs one at a time, mixing well after each addition.
  5. Pour in the buttermilk and lemon extract, stirring gently to combine without over-mixing.
  6. Fold in the chopped strawberries evenly throughout the batter.
  7. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  8. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  9. Divide the batter evenly into the prepared loaf pans and smooth the tops. Bake for about 30 minutes.
  10. Cool the loaves in the pans for 5–10 minutes before removing them.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Adjust sugar to match the tartness of lemons and sweetness of strawberries for a perfect balance. Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.

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