Dear Saturdays' Zingy Strawberry Glazed Lemon Loaf
Sweet, tangy, and irresistibly pretty, this strawberry glazed lemon loaf is the perfect centrepiece for your next brunch or dinner party.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, flavour curator Christine Heyri of Dear Saturdays shares her recipe for this strawberry glazed lemon loaf.
There’s something undeniably joyful about strawberries – especially when they’re drizzled over a zesty lemon loaf and served on a berry-strewn tablescape. This dreamy recipe, perfect for brunches and desserts, is as delicious as it is pretty. Pairing tart citrus with a sweet strawberry glaze sings of warmer days, no matter the season.
Set the scene with our Les Fruits Fraise tableware – embroidered with delicate pink strawberries and made for long meals, chilled rosé, and cute catch-ups with friends. Whether you're hosting a crowd or simply treating yourself, this loaf is the perfect centrepiece for your next seasonal spread.
Ingredients
Cake Base
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ⅔ cup vegetable oil
- 3 eggs (room temperature)
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- ½ cup sour cream
- 1 tsp vanilla extract
Strawberry Glaze
- 1 cup chopped strawberries
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 1 tbsp lemon juice
- Pinch of salt
Method
Cake
- Preheat oven to 325°F (160°C). Grease an 8×4.5-inch loaf pan and line with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, vegetable oil, eggs, lemon zest, lemon juice, sour cream, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Strawberry Glaze
- In a saucepan over medium-low heat, cook chopped strawberries with granulated sugar, stirring and mashing until softened (about 5–7 minutes).
- Strain through a fine-mesh sieve to extract the strawberry syrup. Allow it to cool.
- In a bowl, whisk together the powdered sugar, cooled strawberry syrup, lemon juice, and a pinch of salt until smooth.
Assembly
- Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides.
- Decorate with sliced strawberries (optional).
- Let the glaze set for 30 minutes before slicing. Enjoy!
For more from Christine Heyri, follow her at @dearsaturdays.
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