Jump to RecipeWell, 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! Deliciously sweet and tangy Lemon Strawberry Bread with Lemon Zest Icing - and it won’t last long in any home! Lemon Strawberry Bread with Lemon Zest Icing Recipe 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. To 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!
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Lemon Strawberry Bread with Lemon Zest Icing Recipe
So delicious you won’t be able to each just one slice!!
Author | Angela
Servings: 1 loaf Calories: 3229kcal Prep 15 minutes Cooking 45 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xLemon Strawberry Bread▢ 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)Lemon Icing (optional)▢ 1 ½ c (188 g) confectioners sugar▢ 2 Tbsp (30 ml) lemon juice▢ lemon zest (one lemon, optional)
InstructionsLemon Strawberry Bread LoafPreheat 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 tablespoon 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.Lemon Zest IcingIn 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. Video NutritionCalories: 3229kcal (161%) | Carbohydrates: 549g (183%) | Protein: 35g (70%) | Fat: 106g (163%) | Saturated Fat: 63g (394%) | Cholesterol: 580mg (193%) | Sodium: 1363mg (59%) | Potassium: 827mg (24%) | Fiber: 8g (33%) | Sugar: 391g (434%) | Vitamin A: 3444IU (69%) | Vitamin C: 143mg (173%) | Calcium: 241mg (24%) | Iron: 11mg (61%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! lemon icing, lemon strawberry bread, lemon zest Course Bread Recipes, Dessert Recipes, Quick Bread RecipesCuisine American Save Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Deliciously sweet and tangy Lemon Strawberry Bread with Lemon Zest Icing - and it won’t last long in any home!
Lemon Strawberry Bread with Lemon Zest Icing Recipe
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.
To 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!
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Lemon Strawberry Bread with Lemon Zest Icing Recipe
So delicious you won’t be able to each just one slice!!
Author | Angela
Servings: 1 loaf Calories: 3229kcal Prep 15 minutes Cooking 45 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xLemon Strawberry Bread▢ 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)Lemon Icing (optional)▢ 1 ½ c (188 g) confectioners sugar▢ 2 Tbsp (30 ml) lemon juice▢ lemon zest (one lemon, optional)
InstructionsLemon Strawberry Bread LoafPreheat 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 tablespoon 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.Lemon Zest IcingIn 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. Video NutritionCalories: 3229kcal (161%) | Carbohydrates: 549g (183%) | Protein: 35g (70%) | Fat: 106g (163%) | Saturated Fat: 63g (394%) | Cholesterol: 580mg (193%) | Sodium: 1363mg (59%) | Potassium: 827mg (24%) | Fiber: 8g (33%) | Sugar: 391g (434%) | Vitamin A: 3444IU (69%) | Vitamin C: 143mg (173%) | Calcium: 241mg (24%) | Iron: 11mg (61%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! lemon icing, lemon strawberry bread, lemon zest Course Bread Recipes, Dessert Recipes, Quick Bread RecipesCuisine American
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Love This Recipe?Click On A Star To Rate It!
5 from 1 review
So delicious you won’t be able to each just one slice!!
Author | Angela
Servings: 1 loaf
Calories: 3229kcal
Prep 15 minutes
Cooking 45 minutes
Total Time 1 hour 20 minutes
Ingredients 1x2x3xLemon Strawberry Bread▢ 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)Lemon Icing (optional)▢ 1 ½ c (188 g) confectioners sugar▢ 2 Tbsp (30 ml) lemon juice▢ lemon zest (one lemon, optional)
InstructionsLemon Strawberry Bread LoafPreheat 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 tablespoon 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.Lemon Zest IcingIn 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.
Video
Nutrition
Calories: 3229kcal (161%) | Carbohydrates: 549g (183%) | Protein: 35g (70%) | Fat: 106g (163%) | Saturated Fat: 63g (394%) | Cholesterol: 580mg (193%) | Sodium: 1363mg (59%) | Potassium: 827mg (24%) | Fiber: 8g (33%) | Sugar: 391g (434%) | Vitamin A: 3444IU (69%) | Vitamin C: 143mg (173%) | Calcium: 241mg (24%) | Iron: 11mg (61%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Dessert Recipes, Quick Bread RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
