Strawberry Lemon Loaf Recipe (With Glaze!) – Perfect Moist

Table of Contents

Table of Contents

🍓 How This Strawberry Lemon Loaf Became My Summer Obsession

Let me tell you a little story about a sunny Sunday morning in Santa Rosa. I was walking through the farmer’s market with a latte in one hand and a basket of slightly overripe strawberries in the other. That’s when it hit me, what if I could bottle up the brightness of lemon zest and the juiciness of strawberries in one warm, tender loaf? Thus, this strawberry lemon loaf was born, and my kitchen has smelled like sweet summer ever since.

There’s something nostalgic about this combination. It tastes like lemonade stands and berry picking, with just enough sweetness to make your heart smile. But don’t let its delicate crumb fool you, this quick strawberry bread is bold in flavor and utterly satisfying.

The best part? It stays tender for days and freezes beautifully, making it a must-have for brunch, bake sales, or lazy weekends. And yes, we’ll top it with a drizzle of lemon glaze that seeps into the loaf like citrusy magic.

You’ll love how easy this strawberry lemon loaf recipe is to whip together. And while you’re here, if you’re a fan of cozy bakes like I am, you’ll adore this spiced pumpkin bread with walnuts and these lemon cupcakes with blueberry frosting. They’re the perfect companions to your fruit-forward baking adventures.

So grab those strawberries before they wrinkle, preheat that oven to 350°F, and let’s bake a little joy into your day.

🥣 Ingredients & Tools for the Perfect Strawberry Lemon loaf

What makes this strawberry lemonade bread unforgettable isn’t a complicated method—it’s using the right ingredients with care. This loaf leans on simple pantry staples, but each one brings a specific texture, structure, or burst of flavor that takes it from basic to bakery-level.

🛒 A Baker’s Breakdown:

• All-purpose flour (2 cups) – This forms the structure of the strawberry lemon loaf, keeping it soft but sliceable.
• Granulated sugar (½ cup) – Just enough to highlight the strawberries and lemon without overwhelming them.
• Baking soda (1 tsp) – Reacts with the citrus to give the bread its gentle rise.
• Fine sea salt (¼ tsp) – Balances sweetness and enhances lemony notes.
• Fresh strawberries (8 oz, chopped) – Use ripe, vibrant berries. The fresher they are, the more natural sweetness they bring.
• Whole milk (¾ cup) – Helps keep the crumb moist and tender. Almond milk works beautifully as a dairy-free swap.
• Melted unsalted butter (½ cup) – Adds richness and depth. If you’re dairy-free, go with a high-quality plant-based alternative.
• One egg – For structure, binding, and that golden top.
• Vanilla extract (½ tsp) – Subtle but important; it rounds out the citrus with warmth.
• Juice + zest of one lemon – Always zest first! The oils are where the bright citrus flavor lives.

🍋 For the Simple Lemon Glaze:

• ¼ cup sugar
• Juice of ½ a lemon
• 2 tablespoons warm water
  Stir until smooth and drizzle over the cooled loaf for an extra zing.

💡 Bethany’s Tip: Toss strawberries in a teaspoon of flour before folding them into your batter. This keeps them from sinking while baking—something I’ve learned through many test batches!

And if you’re curious how this compares to other fruity favorites, try this Spiced Pumpkin Bread with Walnuts or explore the deeply comforting Sweet Potato Bread next.

Want to tweak this for dairy-free diets? You can easily sub in almond milk and vegan butter. The loaf holds its shape like a champ!

🍴 Tools You’ll Need:

• Mixing bowls (one large, one medium)
• 9″x5″ loaf pan
• Whisk & silicone spatula
• Microplane for zesting
• Wire cooling rack

💡 Pro Tip: If using frozen strawberries, don’t thaw them. Just toss them in a tablespoon of flour before folding into the batter. That keeps them from sinking to the bottom.

Don’t skip the zest—it’s what makes this strawberry lemon loaf zing with citrusy flavor in every bite.

👩‍🍳 How to Bake Strawberry Lemon Loaf Like a Pro

Making this strawberry lemon loaf doesn’t require a mixer, fancy tools, or bakery-level skills. All you need is a bowl, a spoon, and a bit of attention to detail. If you follow these steps, you’ll end up with a golden, citrusy loaf that’s bursting with juicy berries and just the right amount of sweetness.

🧁 Bethany’s Walkthrough:

1. Preheat with intention
   Set your oven to 350°F (175°C). Prep your loaf pan with nonstick spray or line it with parchment for a clean lift later. I use a light-colored metal pan for even baking.
2. Blend your base
   In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt. This builds your loaf’s structure and ensures an even rise.
3. Fold in the fruit
   Gently toss your chopped strawberries into the dry mix. Coating them in flour keeps them from sinking, ensuring a beautiful, even distribution.
4. Whisk the wet
   In a second bowl, combine milk, melted butter, egg, vanilla extract, lemon juice, and zest. Whisk until the mixture is creamy and smooth, this is your flavor powerhouse.
5. Bring it all together
   Pour the wet ingredients into the dry and stir gently with a rubber spatula. Stop mixing the moment no dry streaks remain, overmixing makes bread tough.
6. Bake it beautiful
   Pour the batter into your prepared strawberry lemon loaf pan and smooth the top. Bake for 55 to 60 minutes, checking with a toothpick at the 50-minute mark. It should come out mostly clean, with a few moist crumbs.

🔥 A cracked top? That’s actually a good thing, it means your quick bread rose properly. You’ll see the same lovely dome on my Sourdough Croissant Bread.

🍋 Adding the Zing: Lemon Glaze

Right after baking, while your loaf is still warm, poke small holes across the top using a toothpick or skewer. Then whisk together the glaze: sugar, fresh lemon juice, and warm water. Slowly pour it over the top so it seeps in gently.

This glaze adds a tart, citrus-forward finish that balances the sweetness of the strawberries. It’s optional—but once you try it, you won’t skip it again.

🧊 Cool, Slice & Savor

Allow your strawberry lemonade bread to cool completely on a wire rack before slicing. The crumb sets as it rests, and the lemon flavor deepens overnight. I usually make it the day before serving, it tastes even better on day two!

If you’re craving more easy, make-ahead loaves, don’t miss this crowd-pleasing 2 Banana Bread Recipe or the cozy Sweet Potato Bread—both freezer-friendly and quick to prep.than you think—and way more rewarding than another store-bought snack.

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Storage, Freezing & Variations

Once you’ve baked this dreamy strawberry lemon loaf, you’ll want to keep every last slice fresh. Here’s how to store it like a pro.

Storage:

• At room temperature, wrap in foil or an airtight container. It’ll stay moist for up to 3 days.
• In the fridge, it keeps well up to 5–6 days. Especially helpful if it’s glazed.
• Want to freeze? Wrap the unglazed loaf in two layers of plastic and freeze up to 3 months. Glaze after thawing.

Love experimenting? Swap strawberries for blueberries or raspberries, or swirl in a spoonful of lemon curd for a next-level citrus kick.

Crumbly loaf issues? That usually means you overmixed the batter or used too much flour. Spoon-and-level your flour or use a kitchen scale next time. I explain more crumb-fix tips in this eggless chocolate chip cookies post where texture really matters.

Mini loaves are great too—adjust bake time to 30–35 minutes. Or make a big batch and freeze some for impromptu tea guests!

Looking for more freezer-friendly bakes? You’ll love these banana chocolate chip muffins or these cheerful lemon lavender cookies.

This strawberry lemon loaf is sunshine you can slice—sweet, tangy, and tender enough to share… if you must.

Expert Tips for Baking the Best Strawberry Lemon Loaf 🍋 Every Time

If you’ve ever ended up with a soggy loaf or fruit that sinks, don’t worry—you’re not alone. Perfecting the strawberry lemon loaf takes just a few mindful baking tweaks. First, always toss your chopped strawberries in a tablespoon of flour before adding them to the batter. This simple step prevents the fruit from sinking and keeps the crumb beautifully even. Use room temperature eggs and milk for proper emulsification. Cold ingredients can cause the batter to split or bake unevenly. For an extra-lemony loaf, rub the lemon zest into your sugar with your fingertips before adding it to the batter. This activates the citrus oils and makes the flavor more intense and vibrant.

When it comes to texture, avoid overmixing, stir gently until the flour disappears. A few streaks are okay. And always cool the loaf completely before slicing to avoid gummy crumbs. Want to upgrade the glaze? Add a splash of vanilla extract or a few crushed freeze-dried strawberries for color and flavor. With these tips, your strawberry lemon loaf will not only taste bakery-worthy but rise to the top of Google just like your perfectly domed loaf.

For more recipes like strawberry lemonade bread, make sure to follow me on Pinterest

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❓ FAQ: Strawberry Lemon Loaf Troubleshooting