lemon strawberry loaf

lemon strawberry loaf.

you folks all know how much i like lemons. and with the advent of summer (which i’m sure will perk its pretty face around these parts at some point) comes the increase in bright desserts and breakfasts and the excuse to put lemon in just about everything. which, i will.

when i visited my parents back at easter, my mother pulled out a few recipes from chatelaine’s new modern classics cookbook. i usually borrow cookbooks from the library or friends, unless they are gifted or i know that they will earn their keep. this one will be on my wishlist, i think. in the meantime, i did what i always do with borrowed cookbooks: i sought out the recipes i knew i just had to make and photocopied them. (i hope this isn’t any sort of copyright infringement, since i’m not profiting in anyway.)

the difference this time was that i actually managed to make some of these incredible recipes, tweaking some of them, of course, as i went along.

i’ve made a strawberry lemon loaf twice, in addition to the original recipe. the original recipe is worth seeking out and making. the first time i tried to add strawberries, i added chopped, fresh ones. the loaf (pictured above) was good, if a bit soggy. the second time, well, that there’s no photo evidence shows that i did something right. in the final recipe, i used dried strawberries, leftover from a salad that my sister in law made. i have omitted the lemon glaze here because i find the loaf sweet enough on its own, and because there’s nothing worse than glazed pastries making a lunch bag all sticky.

also, although i like the original recipe as it stands, i can’t help but think that substituting some yoghurt for some of the milk adds a tang that complements the lemon flavour so nicely. this is especially true if the yoghurt you have in the house is liberté mediterranean and is itself lemon flavoured.

lemon strawberry loaf
adapted from chatelaine’s modern classics cookbook

1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
zest of 1 lemon

1/2 cup unsalted butter, at room temperature
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup milk
1/3 cup yogurt, preferable 2% MF or higher
1/3 cup (a large handful) dried strawberries (the ones that look like raisins, rather than the freeze-dried ones)

preheat oven to 350F. butter a 9×5 inch (2L) loaf pan.
in a medium bowl, mix together the first four ingredients and set aside.
in a larger bowl, using an electric mixer or stand mixer on medium, beat butter.
gradually add sugar, beating for another 2 minutes, until fluffy.
beat in eggs, vanilla, milk and yogurt.
using a wooden spoon or spatula, stir in flour mixture until the batter is mixed; fold in strawberries, being careful not to overmix.
pour into loaf pan and smooth the top.
bake for 55 to 65 minutes at 350F.
do not worry if the loaf cracks, it will split as it bakes.
cool and remove from pan. place on a rack to cool completely.

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