Strawberry Lemonade Bread

• Vegetarian

• Produce

  • 1 tsp Lemon
  • 1/2 cup Strawberries, frozen

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 tsp Cornstarch
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 cup White sugar

• Oils & Vinegars

  • 1 Baking spray

• Dairy

  • 1 stick Butter, unsalted
  • 3/4 cup Milk

Found on strawmarysmith.com

Description

Ingredients

• baking spray
• 1¾ cup all-purpose flour (see notes)
• 1¼ tsp baking powder
• ½ tsp salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 1 cup white sugar, separated
• 2 large eggs, room temperature
• 1½ tsp vanilla extract
• ¾ cup milk (I used 2% milk), room temperature
• 1 tsp lemon zest (from 1 large lemon)
• ½ cup frozen strawberries
• 1 tsp cornstarch
• 1 cup powdered sugar
• 3 tbsp lemon juice (from 1 large lemon)

Directions

• Preheat oven to 350 degrees. Lighty grease 9 x 5 loaf pan with baking spray.
• In medium bowl, whisk together flour, baking powder, and salt.
• In large bowl, beat butter and ¾ cup sugar together until combined. Add eggs and vanilla. Beat again until combined. Add milk and lemon zest. Beat again until combined.
• Pour half of dry ingredients (flour mixture) into batter. Stir until incorporated. Add remaining half and repeat.
• In small bowl, toss strawberries, cornstarch, and remaining ¼ cup sugar. Fold into batter.
• Pour batter into loaf pan. Bake on center rack in oven 55-65 minutes until toothpick comes out clean (crumbs are okay).
• Cool in loaf pan 15 minutes, then gently remove and cool on
• When ready, combine powdered sugar and lemon juice in small bowl to make glaze. Pour over bread, pour over each plated slice, or both, and serve.