Our Moist Strawberry Lemon Bread is a harmonious blend of sweet strawberries and tangy lemon, baked to perfection for a delightful treat that will brighten any day.
What You Need For Strawberry Lemon Cake
Strawberry Lemon Bread:
- 1 cup unsweetened almond or oat milk (any milk will work)
- 1 cup sugar or maple syrup
- ½ cup lemon juice
- ¼ cup melted vegan butter (any butter will work)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten-free all-purpose flour
- 1 cup diced strawberries
Cream Cheese Frosting:
- 2 tablespoon melted vegan butter (regular butter will also work)
- 2 oz vegan cream cheese (regular cream cheese will also work)
- ¾ cup powdered sugar
How To Make Strawberry Lemon Bread
Strawberry Lemon Bread:
Step 1: Preheat oven to 375°F and grease a metal loaf or cake pan with non-stick spray.
Step 2: In a large mixing bowl, whisk together almond milk, sugar, lemon juice, melted butter, and vanilla extract. Optionally, add 1 teaspoon of lemon extract for a bolder flavor.
Step 3: Add baking powder and baking soda to the mixture and mix well. The mixture may fizz, which is normal.
Step 4: Quickly add flour to the mixture and mix until the batter is smooth. Fold in diced strawberries, then pour the batter into the prepared loaf pan.
Step 5: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If using a round cake pan, bake for about 25-30 minutes. While the bread is baking, prepare the cream cheese frosting.
Cream Cheese Frosting:
- In a medium mixing bowl, combine melted vegan butter, vegan cream cheese, and powdered sugar.
- Use an electric hand mixer or whisk to mix until smooth and creamy.
- Once the bread is baked and cooled slightly, spread the cream cheese frosting over the top.
- Enjoy the strawberry lemon bread warm or cooled.
To store leftover Strawberry Lemon Bread, wrap it tightly in plastic wrap or aluminum foil to preserve its moisture. Alternatively, place it in an airtight container. Store the bread at room temperature for up to 2-3 days. If you prefer to store it longer, you can freeze the bread for up to 3 months. Before serving again, thaw the bread at room temperature or in the refrigerator overnight.
Absolutely! We love using King Arthur Gluten-Free Measure For Measure flour to make any of our recipes gluten-free.
Absolutely! Use our Classic Moist Lemon Loaf Recipe here!
Alternatively, you may make Blueberry Lemon Loaf with this recipe.
Frequently Asked Questions
Strawberry Lemon Bread
Equipment
- 1 Large Mixing Bowl
- 1 medium mixing bowl
- 1 whisk or fork for hand-mixing
- 1 electric hand mixer - optional (for frosting)
- 1 9x5 inch metal loaf pan
- baking spray or parchment paper
Ingredients
Strawberry Lemon Bread Ingredients
- 1 cup unsweetened almond or oat milk any milk will work
- 1 cup sugar or maple syrup
- ½ cup lemon juice
- ¼ cup melted vegan butter any butter will work
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten-free all purpose flour
- 1 cup diced strawberries
Cream Cheese Frosting Ingredients
- 2 tablespoon melted vegan butter regular butter will also work
- 2 oz vegan cream cheese regular cream cheese will also work
- ¾ cup powdered sugar
Instructions
Strawberry Lemon Bread Instructions
- To make the strawberry lemon bread, first preheat oven to 375. Grease a metal loaf or cake pan with non-stick spray.
- Using a whisk or fork, mix the almond milk, sugar, lemon juice, melted butter, and vanilla. Option to add 1 teaspoon lemon extract for a bolder lemon flavor. Add the baking powder and baking soda and mix. The mixture will begin to fizz, this is ok. Quickly add the flour and mix until the batter is smooth.
- Fold in the diced strawberries and then pour the batter into the prepped loaf pan. Bake in the oven for 40-45 minutes. You may also use a round cake pan and bake for about 25 to 30 minutes.
- While the strawberry lemon bread is baking, use an electric hand mixer or whisk to mix the cream cheese icing ingredients and spread over the warm or cooled loaf. Enjoy immediately .. trust me - it's so good warm!
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