Strawberry Lemon Yogurt Loaf Fresh and Zesty Recipe

ByZara
- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh strawberries, hulled and diced To create this lovely loaf, the star is plain Greek yogurt. It gives the loaf a rich taste and keeps it moist. The sugar adds sweetness, while the eggs help bind everything together. Lemon zest and juice bring a bright flavor. The oil keeps the loaf tender, and vanilla adds warmth. - Additional fresh strawberries for garnish You can elevate your loaf by adding fresh strawberries on top. They make your loaf look bright and inviting. Plus, they add a burst of flavor. - 9x5 inch loaf pan - Mixing bowls (one large, one medium) - Whisk or electric mixer - Spatula or wooden spoon - Measuring cups and spoons - Parchment paper (optional) - Wire rack for cooling Having the right tools makes baking easier. A loaf pan helps shape your cake. Mixing bowls let you combine ingredients well. A whisk or mixer helps you blend everything smoothly. A spatula ensures you mix well without overworking the batter. Parchment paper aids in easy removal, and a wire rack cools the loaf evenly. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it lightly with baking spray. You can also line it with parchment paper. This step helps the loaf come out easily after baking. In a large mixing bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Use a whisk or an electric mixer to blend these until creamy and smooth. Make sure there are no lumps. Next, add 3 large eggs, the zest of 1 lemon, and 1/4 cup of freshly squeezed lemon juice. Then, pour in 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract. Whisk everything well until it looks uniform and mixed nicely. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures even distribution of the leavening agents. Gradually add the dry mix to the wet mixture in three parts. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix. Now, fold in 1 cup of diced fresh strawberries gently, ensuring they spread throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. If the top browns too fast, loosely cover it with aluminum foil halfway through. After baking, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, slice the loaf and top it with extra fresh strawberries for a bright finish. To keep your loaf moist, use Greek yogurt. This ingredient adds creaminess and moisture. Make sure to measure accurately. Too much flour can make it dry. You can also add a bit more lemon juice for extra moisture. Remember, don’t over-mix the batter; this can toughen the loaf. To ensure even baking, preheat your oven to 350°F (175°C). An oven thermometer can help check the temperature. Place the loaf in the center of the oven for balanced heat. If you notice the top browning too fast, cover it with foil. This prevents burning while the inside cooks fully. To prevent sinking strawberries, toss them in a bit of flour before adding them to the batter. This helps them stay suspended in the mixture. Fold the strawberries in gently to avoid breaking them. This keeps your loaf looking beautiful and full of flavor. Pro Tips Choose Ripe Strawberries: Use fresh, ripe strawberries for the best flavor. Look for berries that are bright red and fragrant for maximum sweetness. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle. Cooling Time: Allow the loaf to cool completely before slicing to ensure clean cuts and to prevent the loaf from becoming gummy. Experiment with Flavors: Feel free to add different fruits or spices such as blueberries or a hint of cinnamon to customize the loaf to your taste. {{image_4}} You can change the taste of your loaf by adding different fruits. Raspberries, blueberries, or blackberries work well. Each of these fruits adds its own flavor and color. For a tropical twist, try diced mango or pineapple. When using berries, make sure they are fresh and diced small so they mix in well. Remember to adjust the sugar based on how sweet your fruit is. To make this loaf vegan, you can swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until thick. You can use almond milk or coconut yogurt instead of Greek yogurt. For the oil, a plant-based option like coconut oil or applesauce works great. This keeps the loaf moist and delicious while being kind to our furry friends. Adding almond extract gives your loaf a warm flavor. Use about half a teaspoon for a gentle taste. You can also mix in spices like cinnamon or nutmeg. These spices create a cozy aroma as your loaf bakes. Just be careful not to overpower the fresh fruit flavors. A splash of lemon or orange zest can brighten the loaf even more. Experiment with these flavors to find your favorite mix! To keep your leftover loaf fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. In the fridge, it will last about a week. Just remember to let it cool completely before wrapping. This helps avoid sogginess. Freezing is a great way to save your loaf for later. First, slice the loaf into individual pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Press out the air before sealing. The loaf can last in the freezer for up to three months. When you're ready to enjoy, just take out a slice and thaw it. You can thaw it overnight in the fridge or leave it out for a few hours. To reheat your slices, the oven works best for a warm texture. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10 minutes. You can also use a microwave for a quick option. Just microwave each slice for about 15-20 seconds. This warms it up without making it tough. Enjoy it warm for the best taste! Yes, you can use regular yogurt. However, Greek yogurt adds creaminess and tang. If you use regular yogurt, the loaf may be slightly less moist. You can also try plant-based yogurt for a dairy-free option. Just ensure it has a similar texture to Greek yogurt for the best results. To check if the loaf is ready, insert a toothpick in the center. If it comes out clean, your loaf is done. If you see wet batter on the toothpick, bake it a bit longer. Also, the top should be golden brown and spring back when lightly touched. This loaf pairs well with a few toppings. Fresh whipped cream adds sweetness and richness. You can also serve it with a scoop of vanilla ice cream for a treat. Consider a drizzle of lemon glaze for extra zing. Pairing it with a cup of tea or coffee enhances the flavors too. This blog post covered everything you need for making a Strawberry Lemon Yogurt Loaf. We explored the key ingredients, tools, and step-by-step instructions for baking. I shared tips to keep your loaf moist and variations to try. Plus, I provided storage info and answered some common questions. Now, you can confidently make this tasty loaf at home. Enjoy each slice, and don’t forget to share it with friends and family!

WANT TO SAVE THIS RECIPE?

Are you ready to brighten your baking routine? This Strawberry Lemon Yogurt Loaf is fresh, zesty, and oh-so-delicious! With easy steps and simple ingredients, you’ll create a moist loaf that bursts with flavor. Whether it’s a snack or dessert, this recipe offers a delightful twist that everyone will enjoy. Let’s dive in and bring some sunshine to your kitchen with this tasty treat!

Why I Love This Recipe

  1. Bright and Refreshing Flavor: The combination of strawberries and lemon creates a delightful balance of sweetness and tartness, making every bite a burst of freshness.

  2. Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up whenever you’re in the mood for a delicious treat.

  3. Perfect for Any Occasion: Whether it’s for breakfast, dessert, or a special gathering, this loaf is versatile enough to fit any moment.

  4. Moist and Tender Texture: The Greek yogurt keeps the loaf incredibly moist while adding a subtle tang that enhances the overall flavor.

Ingredients

Main Ingredients for Strawberry Lemon Yogurt Loaf

– 1 cup plain Greek yogurt

– 1 cup granulated sugar

– 3 large eggs

– Zest of 1 lemon

– 1/4 cup freshly squeezed lemon juice

– 1/2 cup vegetable oil

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup fresh strawberries, hulled and diced

To create this lovely loaf, the star is plain Greek yogurt. It gives the loaf a rich taste and keeps it moist. The sugar adds sweetness, while the eggs help bind everything together. Lemon zest and juice bring a bright flavor. The oil keeps the loaf tender, and vanilla adds warmth.

Optional Garnishes

– Additional fresh strawberries for garnish

You can elevate your loaf by adding fresh strawberries on top. They make your loaf look bright and inviting. Plus, they add a burst of flavor.

Tools and Equipment Needed

– 9×5 inch loaf pan

– Mixing bowls (one large, one medium)

– Whisk or electric mixer

– Spatula or wooden spoon

– Measuring cups and spoons

– Parchment paper (optional)

– Wire rack for cooling

Having the right tools makes baking easier. A loaf pan helps shape your cake. Mixing bowls let you combine ingredients well. A whisk or mixer helps you blend everything smoothly. A spatula ensures you mix well without overworking the batter. Parchment paper aids in easy removal, and a wire rack cools the loaf evenly.

Step-by-Step Instructions

Preparing the Loaf Pan

Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it lightly with baking spray. You can also line it with parchment paper. This step helps the loaf come out easily after baking.

Mixing Wet Ingredients

In a large mixing bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Use a whisk or an electric mixer to blend these until creamy and smooth. Make sure there are no lumps. Next, add 3 large eggs, the zest of 1 lemon, and 1/4 cup of freshly squeezed lemon juice. Then, pour in 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract. Whisk everything well until it looks uniform and mixed nicely.

Combining Dry Ingredients and Baking the Loaf

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures even distribution of the leavening agents. Gradually add the dry mix to the wet mixture in three parts. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix.

Now, fold in 1 cup of diced fresh strawberries gently, ensuring they spread throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. If the top browns too fast, loosely cover it with aluminum foil halfway through.

After baking, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, slice the loaf and top it with extra fresh strawberries for a bright finish.

Tips & Tricks

How to Keep the Loaf Moist

To keep your loaf moist, use Greek yogurt. This ingredient adds creaminess and moisture. Make sure to measure accurately. Too much flour can make it dry. You can also add a bit more lemon juice for extra moisture. Remember, don’t over-mix the batter; this can toughen the loaf.

Ensuring Even Baking

To ensure even baking, preheat your oven to 350°F (175°C). An oven thermometer can help check the temperature. Place the loaf in the center of the oven for balanced heat. If you notice the top browning too fast, cover it with foil. This prevents burning while the inside cooks fully.

Preventing Sinking Strawberries

To prevent sinking strawberries, toss them in a bit of flour before adding them to the batter. This helps them stay suspended in the mixture. Fold the strawberries in gently to avoid breaking them. This keeps your loaf looking beautiful and full of flavor.

Pro Tips

  1. Choose Ripe Strawberries: Use fresh, ripe strawberries for the best flavor. Look for berries that are bright red and fragrant for maximum sweetness.

  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle.

  3. Cooling Time: Allow the loaf to cool completely before slicing to ensure clean cuts and to prevent the loaf from becoming gummy.

  4. Experiment with Flavors: Feel free to add different fruits or spices such as blueberries or a hint of cinnamon to customize the loaf to your taste.

Variations

Using Different Fruits

You can change the taste of your loaf by adding different fruits. Raspberries, blueberries, or blackberries work well. Each of these fruits adds its own flavor and color. For a tropical twist, try diced mango or pineapple. When using berries, make sure they are fresh and diced small so they mix in well. Remember to adjust the sugar based on how sweet your fruit is.

Vegan Adaptation of the Recipe

To make this loaf vegan, you can swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until thick. You can use almond milk or coconut yogurt instead of Greek yogurt. For the oil, a plant-based option like coconut oil or applesauce works great. This keeps the loaf moist and delicious while being kind to our furry friends.

Flavor Additions like Almond Extract

Adding almond extract gives your loaf a warm flavor. Use about half a teaspoon for a gentle taste. You can also mix in spices like cinnamon or nutmeg. These spices create a cozy aroma as your loaf bakes. Just be careful not to overpower the fresh fruit flavors. A splash of lemon or orange zest can brighten the loaf even more. Experiment with these flavors to find your favorite mix!

Storage Info

How to Store Leftover Yogurt Loaf

To keep your leftover loaf fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. In the fridge, it will last about a week. Just remember to let it cool completely before wrapping. This helps avoid sogginess.

Freezing Tips for Long-Term Storage

Freezing is a great way to save your loaf for later. First, slice the loaf into individual pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Press out the air before sealing. The loaf can last in the freezer for up to three months. When you’re ready to enjoy, just take out a slice and thaw it. You can thaw it overnight in the fridge or leave it out for a few hours.

Best Ways to Reheat Leftover Slices

To reheat your slices, the oven works best for a warm texture. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10 minutes. You can also use a microwave for a quick option. Just microwave each slice for about 15-20 seconds. This warms it up without making it tough. Enjoy it warm for the best taste!

FAQs

Can I substitute Greek yogurt with another type of yogurt?

Yes, you can use regular yogurt. However, Greek yogurt adds creaminess and tang. If you use regular yogurt, the loaf may be slightly less moist. You can also try plant-based yogurt for a dairy-free option. Just ensure it has a similar texture to Greek yogurt for the best results.

How do I know when the yogurt loaf is fully baked?

To check if the loaf is ready, insert a toothpick in the center. If it comes out clean, your loaf is done. If you see wet batter on the toothpick, bake it a bit longer. Also, the top should be golden brown and spring back when lightly touched.

What can I serve with strawberry lemon yogurt loaf?

This loaf pairs well with a few toppings. Fresh whipped cream adds sweetness and richness. You can also serve it with a scoop of vanilla ice cream for a treat. Consider a drizzle of lemon glaze for extra zing. Pairing it with a cup of tea or coffee enhances the flavors too.

This blog post covered everything you need for making a Strawberry Lemon Yogurt Loaf. We explored the key ingredients, tools, and step-by-step instructions for baking. I shared tips to keep your loaf moist and variations to try. Plus, I provided storage info and answered some common questions. Now, you can confidently make this tasty loaf at home. Enjoy each slice, and don’t forget to share it with friends and famil

- 1 cup plain Greek yogurt - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh strawberries, hulled and diced To create this lovely loaf, the star is plain Greek yogurt. It gives the loaf a rich taste and keeps it moist. The sugar adds sweetness, while the eggs help bind everything together. Lemon zest and juice bring a bright flavor. The oil keeps the loaf tender, and vanilla adds warmth. - Additional fresh strawberries for garnish You can elevate your loaf by adding fresh strawberries on top. They make your loaf look bright and inviting. Plus, they add a burst of flavor. - 9x5 inch loaf pan - Mixing bowls (one large, one medium) - Whisk or electric mixer - Spatula or wooden spoon - Measuring cups and spoons - Parchment paper (optional) - Wire rack for cooling Having the right tools makes baking easier. A loaf pan helps shape your cake. Mixing bowls let you combine ingredients well. A whisk or mixer helps you blend everything smoothly. A spatula ensures you mix well without overworking the batter. Parchment paper aids in easy removal, and a wire rack cools the loaf evenly. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it lightly with baking spray. You can also line it with parchment paper. This step helps the loaf come out easily after baking. In a large mixing bowl, add 1 cup of plain Greek yogurt and 1 cup of granulated sugar. Use a whisk or an electric mixer to blend these until creamy and smooth. Make sure there are no lumps. Next, add 3 large eggs, the zest of 1 lemon, and 1/4 cup of freshly squeezed lemon juice. Then, pour in 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract. Whisk everything well until it looks uniform and mixed nicely. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures even distribution of the leavening agents. Gradually add the dry mix to the wet mixture in three parts. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix. Now, fold in 1 cup of diced fresh strawberries gently, ensuring they spread throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. If the top browns too fast, loosely cover it with aluminum foil halfway through. After baking, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, slice the loaf and top it with extra fresh strawberries for a bright finish. To keep your loaf moist, use Greek yogurt. This ingredient adds creaminess and moisture. Make sure to measure accurately. Too much flour can make it dry. You can also add a bit more lemon juice for extra moisture. Remember, don’t over-mix the batter; this can toughen the loaf. To ensure even baking, preheat your oven to 350°F (175°C). An oven thermometer can help check the temperature. Place the loaf in the center of the oven for balanced heat. If you notice the top browning too fast, cover it with foil. This prevents burning while the inside cooks fully. To prevent sinking strawberries, toss them in a bit of flour before adding them to the batter. This helps them stay suspended in the mixture. Fold the strawberries in gently to avoid breaking them. This keeps your loaf looking beautiful and full of flavor. Pro Tips Choose Ripe Strawberries: Use fresh, ripe strawberries for the best flavor. Look for berries that are bright red and fragrant for maximum sweetness. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf, so be gentle. Cooling Time: Allow the loaf to cool completely before slicing to ensure clean cuts and to prevent the loaf from becoming gummy. Experiment with Flavors: Feel free to add different fruits or spices such as blueberries or a hint of cinnamon to customize the loaf to your taste. {{image_4}} You can change the taste of your loaf by adding different fruits. Raspberries, blueberries, or blackberries work well. Each of these fruits adds its own flavor and color. For a tropical twist, try diced mango or pineapple. When using berries, make sure they are fresh and diced small so they mix in well. Remember to adjust the sugar based on how sweet your fruit is. To make this loaf vegan, you can swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until thick. You can use almond milk or coconut yogurt instead of Greek yogurt. For the oil, a plant-based option like coconut oil or applesauce works great. This keeps the loaf moist and delicious while being kind to our furry friends. Adding almond extract gives your loaf a warm flavor. Use about half a teaspoon for a gentle taste. You can also mix in spices like cinnamon or nutmeg. These spices create a cozy aroma as your loaf bakes. Just be careful not to overpower the fresh fruit flavors. A splash of lemon or orange zest can brighten the loaf even more. Experiment with these flavors to find your favorite mix! To keep your leftover loaf fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. In the fridge, it will last about a week. Just remember to let it cool completely before wrapping. This helps avoid sogginess. Freezing is a great way to save your loaf for later. First, slice the loaf into individual pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Press out the air before sealing. The loaf can last in the freezer for up to three months. When you're ready to enjoy, just take out a slice and thaw it. You can thaw it overnight in the fridge or leave it out for a few hours. To reheat your slices, the oven works best for a warm texture. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10 minutes. You can also use a microwave for a quick option. Just microwave each slice for about 15-20 seconds. This warms it up without making it tough. Enjoy it warm for the best taste! Yes, you can use regular yogurt. However, Greek yogurt adds creaminess and tang. If you use regular yogurt, the loaf may be slightly less moist. You can also try plant-based yogurt for a dairy-free option. Just ensure it has a similar texture to Greek yogurt for the best results. To check if the loaf is ready, insert a toothpick in the center. If it comes out clean, your loaf is done. If you see wet batter on the toothpick, bake it a bit longer. Also, the top should be golden brown and spring back when lightly touched. This loaf pairs well with a few toppings. Fresh whipped cream adds sweetness and richness. You can also serve it with a scoop of vanilla ice cream for a treat. Consider a drizzle of lemon glaze for extra zing. Pairing it with a cup of tea or coffee enhances the flavors too. This blog post covered everything you need for making a Strawberry Lemon Yogurt Loaf. We explored the key ingredients, tools, and step-by-step instructions for baking. I shared tips to keep your loaf moist and variations to try. Plus, I provided storage info and answered some common questions. Now, you can confidently make this tasty loaf at home. Enjoy each slice, and don’t forget to share it with friends and family!

Strawberry Lemon Yogurt Loaf

A delightful loaf cake infused with fresh strawberries and zesty lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 lemon Zest of
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, hulled and diced
  • optional additional fresh strawberries for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with baking spray or line it with parchment paper to ensure easy removal of the loaf later.
  • In a large mixing bowl, add the Greek yogurt and granulated sugar. Use a whisk or an electric mixer to blend the mixture until it becomes creamy and smooth, ensuring there are no lumps.
  • Incorporate the eggs, lemon zest, freshly squeezed lemon juice, vegetable oil, and vanilla extract into the yogurt-sugar mixture. Whisk everything together thoroughly until the mixture is fully homogeneous.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and eliminate any clumps in the flour.
  • Gradually add the dry ingredients to the wet mixture in three parts, stirring gently with a spatula or wooden spoon until just combined. Take care not to over-mix to keep the loaf light and fluffy.
  • With a gentle folding motion, incorporate the diced strawberries into the batter, ensuring they are evenly distributed without breaking them apart.
  • Pour the prepared batter into the loaf pan, using a spatula to smooth the top for an even bake.
  • Bake in the preheated oven for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, loosely cover it with aluminum foil halfway through the baking time to prevent burning.
  • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. After this, carefully transfer the loaf to a wire rack to cool completely.
  • Optional: Once the loaf has completely cooled, slice it and garnish with extra fresh strawberries on top for a vibrant presentation before serving.

Notes

Optional: Garnish with additional fresh strawberries for presentation.
Keyword cake, lemon, loaf, strawberry, yogurt

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