The City Magazine Since 1975

Strawberry-Lemon Bread

April 2023
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1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 tsp. lemon extract
1¼ cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup of whole milk
1 Tbs. grated lemon zest
1 cup cored, sliced strawberries

For the strawberry glaze: 
1 cup confectioners’ sugar
2 tsp. milk
1/8 cup freeze dried, crushed strawberries


Preheat the oven to 350°F. Spray a nine-inch loaf pan with nonstick cooking spray.

In a stand mixer fitted with the paddle attachment, combine the butter and sugar at medium speed until blended. Add the eggs and the lemon extract and mix until incorporated.

In a medium bowl, combine the flour, baking powder, and salt. Add the dry mixture to the butter mixture, along with the milk and lemon zest. Combine until blended and smooth, scraping the sides of the bowl. Fold in the sliced strawberries, pour the batter into the pan, and bake until a tester comes out clean, approximately one hour. 

For the strawberry glaze: 

In a small bowl, combine the sugar and milk and stir until smooth. (Note: add more milk for your desired consistency.) Crush strawberries in a sealed bag with a rolling pin and stir into the glaze. Pour atop the bread after it cools.