Strawberry Lemon Loaf

Ingredients

• 1 1/4 cups (250g) granulated sugar
• 1 1/2 tbsp lemon zest (~the zest of one large lemon)
• 3/4 cup (170g) unsalted butter, softened
• 3 eggs, room temp
• 1/2 cup (120g) full-fat sour cream, room temp
• 2 tbsp (30g) fresh lemon juice
• 1/4 cup (60g) milk, room temp
• 1 1/2 tsp vanilla extract
• 2 cups (250g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cornstarch
• 1 1/4 cups (200g) chopped strawberries (small pieces) & tossed in ~2-3 tsp flour
• 1-1 1/2 cups (120-180g) powdered sugar (adjust for desired consistency) (for the strawberry icing)
• 2-3 tbsp mashed/pureed fresh strawberries (for the strawberry icing)
• 1 tsp fresh lemon juice (for the strawberry icing)
• 1-2 tsp freeze-dried strawberry powder (optional, for pinker color & stronger flavor) (for the strawberry icing)

Instructions

1. Preheat oven to 350°F (175°C) and grease/line a 9x5 loaf pan.
2. In a large bowl, rub the lemon zest with the granulated sugar until fragrant.
3. Add the butter, then cream together with the lemon-sugar mixture until light and fluffy.
4. Add the eggs, mixing until just incorporated. Stir in vanilla extract, sour cream, lemon juice, and milk. (It's ok if the batter curdles slightly at this stage)
5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
7. Carefully fold in the flour-tossed strawberries.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean/mostly clean.
10. Cool in pan 10-15 minutes, then transfer to a wire rack.
11. Add the icing to the loaf when it's completely cooled.