Strawberry Lemon Loaf Cake


225g unsalted butter, softened

225g Castor Sugar

4 large eggs

225g cake flour, sifted

1 tsp baking powder

1 lemon, zested

200g fresh strawberries, 100g roughly chopped & 100g thickly sliced


To glaze:

3 Tbs strawberry jam


Preheat oven to 160 C

Cream butter and castor sugar until pale

Beat in eggs, one at a time.

Mix together flour and baking powder then add to the wet ingredients mix well.

Fold in lemon zest and 100g chopped strawberries.

Transfer batter to a lined 24cm loaf tin.

Arrange the sliced strawberries on top of the batter.

Bake loaf for 45 minutes – 1 hour or until a skewer inserted comes out clean.

Remove from the tin and leave cake to cool completely on a wire rack.

Place the jam into a pot and heat gently until melted, this can also be done in a microwave.

Brush the melted jam all over the surface of the cake..

Serve loaf sliced with a dollop of whipped cream.