Strawberry Lemon Loaf

READY IN: 1hr
Recipe by PaulaG

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!

Top Review by MarthaStewartWanabe

This is a delicious sweet bread recipe with nice lemon flavor and aroma. The only trouble I had was the strawberries all shifted to the bottom of the loaf, which left the bottom somewhat soggy. Even so, it was still a yummy treat. We served it as dessert at our backyard Memorial Day picnic with fresh strawberry sauce and a dollop of whipped cream. Thank you for a lovely recipe! (Made and reviewed for NZ/AUS Recipe Swap #28, May'09)

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a