Strawberry Basil Lemonade Loaf Cake

Why You’ll Love This Recipe

• Bright lemon and juicy strawberries meet a whisper of basil for a fresh, summery loaf.
• Tender, moist crumb from Greek yogurt plus a glossy basil–lemon glaze.
• Simple pantry-friendly batter with one bowl for dry and one for wet.
• Perfect for brunch, picnics, or an afternoon tea treat.

Grocery List

• Produce: 2 large lemons, 1 pint strawberries, 1 small bunch fresh basil
• Dairy: 2 large eggs, plain Greek yogurt, unsalted butter
• Pantry: all-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine sea salt, vanilla extract, neutral oil, parchment paper

Full Ingredients

Lemonade Loaf

• 2 cups (240 g) all-purpose flour, plus 1 tbsp for tossing berries
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 tbsp finely grated lemon zest (from about 2 large lemons)
• 1/2 cup (120 g) plain Greek yogurt, room temperature
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 2 tbsp (30 ml) neutral oil (canola or grapeseed)
• 1 1/2 cups (225 g) fresh strawberries, hulled, patted very dry, diced 1/2-inch
• 2 tbsp fresh basil, finely sliced (chiffonade)

Basil–Lemon Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp (30–45 ml) fresh lemon juice
• 3–4 small basil leaves, lightly bruised (to steep in the lemon juice)
• Pinch fine sea salt
• Optional garnish: extra basil ribbons and a few thin strawberry slices

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling, leaving overhang on the long sides for easy removal. Grease the parchment as well.

Step 2: Prepare lemons, basil, and strawberries

Finely grate the lemon zest and juice the lemons. Measure 1/4 cup (60 ml) lemon juice for the batter and set aside 2–3 tbsp (30–45 ml) for the glaze. Lightly bruise 3–4 basil leaves and submerge them in the glaze lemon juice to steep for at least 5 minutes; set aside. Dice the strawberries into 1/2-inch pieces and pat them very dry with paper towels. Toss the berries with 1 tbsp flour to lightly coat. Finely slice (chiffonade) the remaining basil to make 2 tbsp for the batter.

Step 3: Mix the dry ingredients

In a large bowl, whisk together 2 cups (240 g) flour, baking powder, baking soda, and salt until evenly combined.

Step 4: Whisk the wet ingredients

In a separate medium bowl, whisk the eggs, granulated sugar, brown sugar, and lemon zest for about 30 seconds until slightly thickened and fragrant. Whisk in the yogurt, 1/4 cup lemon juice, and vanilla. Slowly whisk in the melted butter and oil until the mixture is smooth and glossy.

Step 5: Combine and fold in add-ins

Pour the wet ingredients into the dry. Use a spatula to fold gently just until a few flour streaks remain. Add the floured strawberries and 2 tbsp basil, then fold just until evenly distributed. Do not overmix—this keeps the loaf tender and helps prevent the berries from sinking.

Step 6: Bake

Scrape the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, until the loaf is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (avoid a wet streak of batter). If the top is browning quickly, tent loosely with foil around the 45-minute mark. Transfer the pan to a rack and cool for 15 minutes, then lift the loaf out and cool for another 45 minutes.

Step 7: Glaze and serve

Strain the basil leaves out of the reserved lemon juice. In a small bowl, whisk the powdered sugar with 2 tbsp strained lemon juice and a pinch of salt until smooth and pourable; add the remaining lemon juice if needed to reach a thick yet flowing consistency. Drizzle over the mostly cooled loaf, letting it cascade down the sides. Garnish with a few basil ribbons and thin strawberry slices if you like. Let the glaze set for 15–20 minutes before slicing with a serrated knife.

Pro Tips

• Weigh flour if possible for accuracy (240 g). If measuring by cups, fluff, spoon, and level.
• Pat strawberries very dry; excess moisture can make the crumb gummy.
• Tossing berries with a little flour helps suspend them in the batter instead of sinking.
• Steeping basil in lemon juice softens its peppery edge and perfumes the glaze without adding green flecks.
• Begin checking doneness at 55 minutes; ovens vary. A thermometer inserted in the center should read about 200–205°F (93–96°C).

Variations

• Blueberry–Basil Lemonade Loaf: Swap strawberries for 1 1/2 cups blueberries.
• Strawberry–Mint Lemonade Loaf: Replace basil with the same amount of fresh mint.
• Poppy Seed Twist: Add 1 tbsp poppy seeds to the dry ingredients for subtle crunch.

Storage & Make-Ahead

Store the glazed loaf tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unglazed slices in a single layer, then transfer to an airtight bag for up to 2 months; thaw at room temperature and glaze just before serving. The glaze can be made 1 day ahead and kept covered in the refrigerator; whisk before using.

Nutrition (per serving)

Approximate per slice (1/10 of loaf): 330 calories; 13 g fat; 49 g carbohydrates; 1 g fiber; 33 g sugars; 4 g protein; 180 mg sodium.