Herb Infused Lemon Strawberry Loaf Food

HERB-INFUSED LEMON-STRAWBERRY LOAF

Herb-Infused Lemon-Strawberry Loaf image

Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.

Provided by Samantha Seneviratne

Categories Mother's Day Brunch Dessert Bake Cake Butter Thyme Rosemary Herb Milk/Cream Lemon Egg Jam or Jelly Spring Soy Free Peanut Free Tree Nut Free Vegetarian

Yield 8 servings

Number Of Ingredients 12

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary
3/4 cup plus 1 Tbsp. whole milk
1 Tbsp. plus 1 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
2 large eggs, room temperature
3/4 cup granulated sugar
6 Tbsp. strawberry jam, divided
1/2 cup powdered sugar

Steps:

Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

STRAWBERRY LEMON LOAF

Strawberry Lemon Loaf image

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Provided by PaulaG

Categories Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Splenda sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
1/4 cup skim milk
1/4 cup canola oil
2 teaspoon lemons, rind of, grated
1 -1 1/2 cup strawberry, chopped very coarse

Steps:

Preheat oven to 350°F.
Spray a non-stick loaf pan with cooking spray and set aside.
In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
Add to dry ingredients and mix until moistened.
Fold in chopped strawberries.
Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool for 10 minutes before removing from pan.

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