Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk or buttermilk
- ⅓ cup vegetable oil or melted butter
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced and tossed in 1 tbsp flour
- Optional glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1–2 tbsp strawberry puree or crushed berries (for color)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5″ loaf pan.
- In a bowl, whisk flour, baking powder, salt, and granulated sugar.
- In another bowl, beat eggs with milk, oil, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined.
- Fold in floured strawberries carefully to prevent sinking.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
- If using, whisk powdered sugar with lemon juice (and strawberry puree), then drizzle over cooled loaf.
Notes
- Add white chocolate chips or chopped nuts for extra texture.
- Swap strawberries for raspberries or blueberries if desired.
- Boost lemon flavor with a few drops of lemon extract or a sprinkle of lemon sugar before baking.
- Muffin option: divide batter into a lined muffin tin and bake for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
