STRAWBERRY LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
- Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
- Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
- Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
- Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
STRAWBERRY BREAD
This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
Provided by Allrecipes
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 16.6 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 161.5 mg, Sugar 17.6 g
STRAWBERRY LEMON YOGURT QUICK BREAD
Sweet, fluffy, and easy to make. This quick bread recipe is packed full of strawberry and lemon flavour. Yogurt gives an added tanginess while reducing calories. Ready in just over an hour with no proofing required.
Provided by Marie
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
- In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
- Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
- Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
- Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
- For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
- Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.
Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY-LEMON LOAF CAKE
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.
Provided by Millie Peartree
Categories cakes, quick breads, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
- In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
- Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
- Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.
HERB-INFUSED LEMON-STRAWBERRY LOAF
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
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 POUND CAKE
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist, and perfect with a morning coffee or to take to friends!
Provided by Lovefoodies
Categories Cakes
Time 1h30m
Number Of Ingredients 9
Steps:
- Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light color.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer at a slow speed. Once combined, add the vanilla extract, the rest of the milk, and flour. Right at the end, fold in the mashed strawberries.
- Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hour 10 minutes, check after 1 hour. Test if done by placing a skewer in the center of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
Nutrition Facts : Calories 354 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 328 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STRAWBERRY SPICE LOAF
This is a wonderful holiday bread! Every time I take this bread to a holiday gathering, everyone wants the recipe. It's easy to make, very moist, and has lots of fresh strawberry flavor. Try it, you'll be glad you did.
Provided by Janise Witten
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
- Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 37.3 g, Cholesterol 37.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 194.2 mg, Sugar 21.4 g
STRAWBERRY LEMON LOAF
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
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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