Lemon Strawberry Bread with Lemon Zest Icing Recipe
Well, I think I’d have to call this lemon strawberry bread with lemon zest icing recipe more of a dessert than a breakfast/muffin type quick bread but it is so delicious that you will want to snack on it all day! The tangy lemon flavors are just right with the added sweetness of strawberry and the end result tastes a bit like strawberry lemonade (a personal favorite).
Due to the fresh strawberries in this bread, make sure it is eaten up fast (like that’s a problem!) or refrigerated for longer storage than a day or two.
To get started on this delicious breakfast/dessert bread, preheat your oven to 350 degrees F (175 degrees C) and grease your loaf pan with butter or a non-stick cooking spray. In a medium to large bowl, cream together the softened butter and sugar. Add the eggs that are already beaten along with the vanilla extract, baking powder, baking soda, and salt. Stir, then add lemon juice and buttermilk and combine thoroughly.
Add the flour and mix the batter until it is smooth. Place strawberries and flour in a small Ziploc baggie, and shake until the strawberries are well coated with the flour. Add them tot he batter and gently stir the coated strawberries in. Transfer the lemon strawberry batter tot he loaf pan and bake at 350 degrees F (175 degrees C) for 45-50 minutes or until the top of the loaf is a light golden brown and a knife inserted into the center of the loaf comes out clean. Allow the lemon strawberry bread loaf to cool on a wire rack for 20-30 minutes.
While the bread is cooling, if desired, make the lemon zest icing. In a small bowl, combine confectioners sugar, lemon zest, and lemon juice. Stir until smooth, and thin enough to spread evenly on bread loaf but thick enough to stay in place. Add liquid as necessary…or if too runny, add more confectioners sugar until the desired consistency is reached. When the icing is the correct consistency, it will remain on your spoon (mostly) and drip off, not run off.
Once the loaf has cooled, place a wire cooling rack on top of the loaf pan and turn upside down to remove the loaf from the pan. Gently turn the loaf right side up, place the wire rack over a baking sheet or parchment paper, and spread the icing on the top. Allow the icing to set before serving so that it is no longer wet to the touch. Enjoy!
- 1/2 c (113 g) butter (softened, room temperature)
- 1 c (225 g) sugar
- 2 large eggs (room temperature, beaten)
- 1 tsp (5 ml) vanilla extract
- 1/3 c (79 ml) buttermilk
- 1/2 c (118 ml) lemon juice
- 1 1/2 c (180 g) all-purpose flour (plus 2 Tbsp or 16 g for coating berries)
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1 c (166 g) strawberries (sliced or diced)
- 1 1/2 c (188 g) confectioners sugar
- 2 Tbsp (30 ml) lemon juice
- lemon zest (one lemon, optional)
Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan with non-stick spray or butter.
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.
Add flour to the batter and mix until batter is smooth. Shake strawberries in a small bag with 2 Tbsp flour until well coated. Add them to the batter and stir them in.
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.
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.
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.