Lemon Strawberry Bread with Lemon Zest Icing Recipe

🧂 Ingredients

• ½ c (113 g) butter

  (softened, room temperature)
• 1 c (225 g) sugar
• 2 large eggs

  (room temperature, beaten)
• 1 tsp (5 ml) vanilla extract
• ⅓ c (79 ml) buttermilk
• ½ c (118 ml) lemon juice
• 1 ½ c (180 g) all-purpose flour

  (plus 2 tablespoon or 16 g for coating berries)
• ½ tsp (2 g) baking powder
• ½ tsp (3 g) baking soda
• ½ tsp (3 g) salt
• 1 c (166 g) strawberries

  (sliced or diced)
• 1 ½ c (188 g) confectioners sugar
• 2 Tbsp (30 ml) lemon juice
• lemon zest

  (one lemon, optional)

Instructions

• 1 Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan with non-stick
  spray or butter.
• 2 Cream butter and sugar together. Add beaten eggs and vanilla extract, baking
  powder, baking soda, and salt. Stir. Add buttermilk and lemon juice. Combine
  thoroughly.
• 3 Add flour to the batter and mix until batter is smooth. Shake strawberries in a
  small bag with 2 tablespoon flour until well coated. Add them to the batter and
  stir them in.
• 4 Transfer batter to greased loaf pan and bake at 350 degrees F (175 degrees C)
  for 45-50 minutes or until light golden brown on top and a knife comes out clean
  from the center of the loaf. Allow lemon strawberry bread loaf to cool in the
  pan for 20-30 minutes before moving to a wire rack.
• 5 In a small bowl, combine confectioners sugar, zest, and lemon juice. Stir until
  liquid enough to spread evenly on bread loaf. Add liquid as necessary...or if
  too runny, add more confectioners sugar until the desired consistency is
  reached.
• 6 Place cooled lemon strawberry bread loaf on a wire rack over a baking sheet (or
  parchment paper or aluminum foil) and spoon icing over the bread. Allow icing to
  set before serving.

Nutrition Info