Check ingredients Preheat oven to 350ºF and oil a 9x5 inch loaf pan with cooking spray, melted butter or a neutral oil.
Mix together in a medium-sized bowl flour, baking powder, salt and baking soda.
In a separate bowl, mix together soy milk, cane sugar, canola oil, lemon juice, and lemon zest.
Transfer the dry ingredients into the wet ingredients and mix until smooth, being careful not to overmix.
Fold in the fresh strawberries using a rubber spatula and transfer the batter into the prepared loaf pan.
Bake in the oven for 35-45 minutes or until a toothpick comes out clean when inserted.
Remove from the oven and let cool for 10 minutes. Remove the cake from its pan and place onto a plate or serving dish and let cool completely.
To prepare the glaze, add confectioner’s sugar and 1 teaspoon of lemon juice into a bowl and mix until smooth. If the sugar is not dissolving, add more lemon juice, 1/2 teaspoon at a time, mixing in between additions. The glaze should be thick but opaque and you should be able to drizzle it with a spoon.
Drizzle the glaze onto the cake and let dry for 10 minutes. Enjoy!
Can I use another type of plant based milk? Absolutely, as long as it is not sweetened and not full fat coconut milk, you should be good.
Can I replace the sugar with another sweetener? I would think that coconut sugar would work well here and so would a granulated sugar alternative like monkfruit.
I don’t have canola oil, what can I use instead? Melted coconut oil and vegan butter would work well.
Can I replace the fresh strawberries with frozen ones? If you do, you would have to thaw them first and drain their juices. You could also use other fresh fruits all together such as raspberries and blueberries (keep them whole) or even halved blackberries.
This recipe was created through an Instagram partnership with Paderno Kitchenware.
One of my favorite things about the summer season is not that much the warm weather as much as it is the abundance for fresh, local fruits and vegetables.
Starting in May, it just feels like all the groceries around me are overflowing with new local and seasonal produce and that gets me so excited to just get in the kitchen and start creating recipes.
In the summer months, I tend to crave desserts that are a little on the lighter end and that either feature tropical flavors (coconut, lime, mango, passion fruit etc.) or that feature in season fruits such as berries, peaches, plums, and melons.
Although I already have a lemon pound cake on my blog, I really wanted to create a loaf that featured juicy, sweet strawberries in season at the moment.
I also wanted this loaf to be very delicate in flavor as opposed to very bold. The texture of this cake is really really soft, slightly moist and wonderfully pillowy. The batter itself has wonderful hints of lemon and those diced strawberries sprinkled throughout add a lovely pop of flavor, color and texture.
The cake is glazed with a super simple 2 ingredients icing that really ties the entire recipe together. It is tangy, sweet and really brings out the lemony flavor of the loaf.
The steps to make this recipe are really super simple.
Mix the dry ingredients together.
Mix the wet ingredients together.
Put the dry ingredients together and mix until smooth.
Fold in the strawberries, transfer to a loaf pan, bake and let cool.
Prepare the glaze and drizzle it onto your cooled loaf.
On that note, if you are looking for a light cake to enjoy this summer and that features in season berries, I think this loaf is made for you!
If you end up trying it, be sure to share your thoughts in the comments below and share your creation over on Instagram and tagging me (@muriellebanackissa).
Have a great day!
