A berry delicious take on the old lemon loaf
When I lived in the US I was an absolute sucker for Starbucks. Give me a white chocolate mocha and a slice of their lemon loaf, and I was a happy girl! I had tried lemon cake, even baked (terrible back then), a lemon poppyseed cake for hubby’s birthday, but I don’t think I’d ever eaten lemon loaf. With it’s rich dense texture, I was instantly won over.
You see, us Aussies love a dense cake. Muds cakes were all the rage back then, and still pretty much are, although we are seeing lighter fluffier cake recipes a little more often lately (stay tuned for my next recipe, a fluffy banana cake with the richest frosting in the world).
I’ve made lemon strawberry cupcakes for years, and a lovely lemon strawberry cake using fresh berries, so I thought I’d combine those zesty and fresh flavours again to bring my lemon loaf up another notch. My recipe is a tweak of one I found by Ann at On Sutton Place. With something as simple as lemon loaf, if you find a recipe that works, why change much at all? Making the strawberry glaze is also super simple, making this an afternoon treat we whip up every few months.
Special thanks to Renee Bell for these gorgeous images.