Herb Infused Lemon Strawberry Loaf Recipes

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HERB-INFUSED LEMON-STRAWBERRY LOAF



Herb-Infused Lemon-Strawberry Loaf image

Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.

Provided by Samantha Seneviratne

Categories     Mother's Day     Brunch     Dessert     Bake     Cake     Butter     Thyme     Rosemary     Herb     Milk/Cream     Lemon     Egg     Jam or Jelly     Spring     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 8 servings

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary
3/4 cup plus 1 Tbsp. whole milk
1 Tbsp. plus 1 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
2 large eggs, room temperature
3/4 cup granulated sugar
6 Tbsp. strawberry jam, divided
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
  • Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
  • Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
  • Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
  • Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
  • Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
  • Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
  • Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

BEST STRAWBERRY LEMONADE EVER



Best Strawberry Lemonade Ever image

Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.

Provided by Noemi - No way is she a

Categories     Drinks Recipes     Lemonade Recipes

Time 35m

Yield 6

Number Of Ingredients 6

12 fresh strawberries, hulled and quartered
¼ cup white sugar
7 cups water, divided
¾ cup white sugar
1 cup lemon juice
2 cups ice cubes

Steps:

  • Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
  • Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
  • Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g

STRAWBERRY LEMON LOAF



Strawberry Lemon Loaf image

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Provided by PaulaG

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
1/4 cup skim milk
1/4 cup canola oil
2 teaspoon lemons, rind of, grated
1 -1 1/2 cup strawberry, chopped very coarse

Steps:

  • Preheat oven to 350°F.
  • Spray a non-stick loaf pan with cooking spray and set aside.
  • In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
  • In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
  • Add to dry ingredients and mix until moistened.
  • Fold in chopped strawberries.
  • Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
  • Cool for 10 minutes before removing from pan.

STRAWBERRY-LEMON LOAF CAKE



Strawberry-Lemon Loaf Cake image

This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.

Provided by Millie Peartree

Categories     cakes, quick breads, dessert

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 15

Nonstick cooking spray
1 cup/150 grams diced strawberries
1 cup/200 grams plus 1 tablespoon granulated sugar
1 1/2 cups/192 grams all-purpose flour
1 tablespoon lemon zest (from 1 lemon)
2 teaspoons baking powder
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/227 grams sour cream, at room temperature
1/2 cup/110 grams vegetable oil
3 large eggs, at room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 cup/123 grams confectioners' sugar
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons lemon juice

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.

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Top Asked Questions

What is the recipe for strawberry bread?
Combine 1 1/2 cups flour, baking powder, baking soda and salt. add flour mixture and buttermilk mixtures to batter, alternating the two until combined. Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter. Spoon batter into a well greased and floured loaf baking pan.
What herbs go well with lemon cake?
Fresh herbs such as bay leaves, rosemary, and/or thyme—all usually used to add depth to soups and stews—infuse this buttery cake with a floral flavor that beautifully complements lemon and strawberry. 10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary Preheat oven to 350°F.
Is strawberry lemon loaf cake keto friendly?
This Strawberry Lemon Loaf Cake is an easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, juicy strawberries with a sweet and creamy glaze. The pound cake is soft, light fluffy and perfect for spring or summer! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
How do you know when lemon strawberry loaf cake is done?
This lemon strawberry loaf cake is supposed to have a moist and tender texture, so be sure to adjust the bake time accordingly if your oven tends to run hot or cold. The bread is done when a toothpick inserted into the center comes out clean or with a few loose crumbs.

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