Strawberry Lemonade Loaf

Strawberry Lemonade Loaf

🍋Sunshine in every slice.🍓

This Strawberry Lemonade Loaf is sweet, bright, and just the right amount of tangy — made extra special with our Sicilian Lemon Olive Oil and Strawberry Lemonade Balsamic. Perfect for brunch, gifting, or a little moment of joy with your afternoon tea.

It’s a flavor-forward bake that tastes like summer — even if it’s still spring.

Ingredients:

¾ cups Sicilian Lemon EVOO

1 cup Sugar

3 eggs- room temp

3 TBS Milk 

1/2 tsp Vanilla Bean Sea Salt

1 lemon’s zest and juice

1 ½ cups all-purpose flour 

2 teaspoons baking powder

1/2 Cup Strawberries, diced 

Lemon Icing:

1 ¼ cup Confectioners sugar

4 TBS Strawberry Lemonade Balsamic

1-2 tsp milk (for perfect consistency) 

Instructions

Lemon pound cake:

Preheat the oven 350°F

Cream together with the oil and sugar. Beat in the eggs, one at a time, and stir in the oil and milk. Stir in the salt, lemon zest and juice, t flour and baking powder, folding in until just combined. Add in diced strawberries and fold into the batter.

Pour the cake batter into a prepared loaf pan and bake 45-50 minutes and bake until a skewer comes out clean. Allow the loaf to cool in the tin for 10 mins before removing from the tin and transferring to cool on a wire rack.

Lemon icing:

Once the lemon loaf cake has cooled, mix in sugar into a small bowl and add the balsamic, stirring until smooth. If your icing is too thick to spread, add 1 teaspoon of milk at a time until spreadable consistency.

Slowly pour the icing over the loaf, spreading evenly across the top. Enjoy straight away or allow the icing to set first.