Lemon Strawberry Loaf
Servings 10 slices
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour sifted (290 g)
- 3 tsp organic baking powder
- ½ tsp organic baking soda
- ½ tsp sea salt
- ¾ cup cane sugar (165 g)
- ⅔ cup fresh strawberries sliced
Wet Ingredients
- ¾ cup plant-based milk (soy is best)
- 3 tbsp lemon juice
- ¼ cup coconut oil melted
- 2 tbsp fine lemon zest
- 1 tsp vanilla extract
- ½ cup plain coconut yogurt
Lemon Infusion
- 2 tbsp lemon juice
Glaze
- ½ cup cane sugar
- 2 tbsp plant-based milk (soy is best)
- 1 tsp lemon extract
Garnish
- 2 strawberries sliced (optional)
- 1 tbsp fine lemon zest (optional)
Instructions
- Preheat oven to 350°F
- Measure out and place all dry ingredients (excluding strawberries) in a large mixing bowl and whisk together to combine.
- Stir sliced strawberries into the dry ingredients to coat well.
- Stir 3 tbsp of lemon juice into plant-based milk in a medium sized mixing bowl and let sit. As you stir the mixture, it will thicken to a consistency similar to that of buttermilk.
- Melt coconut oil in a small saucepan and pour into milk mixture together with the lemon zest, vanilla extract and plain coconut yogurt.
- Pour wet ingredients into dry ingredients and stir to combine just until all dry ingredients are moistened and pour batter into a parchment lined loaf pan. We typically cut a strip of parchment that is runs across the bottom of the pan and up two sides. This is enough to ensure that the loaf is easily removed. Immediately place the pan in the pre-heated oven to ensure that loaf begins to bake before the 'bubbles' from the active baking powder do not escape. Further information as to why this is important is provided in the post above.
- Bake the loaf for approximatley 55 minutes and let cool in the pan for about 10 minutes.
- Use a wooden skewer or a toothpick to create three rows of five holes straight through to the base of the loaf and drizzle 2 tbsp of freshly squeezed lemon juice over the top of the loaf and let cool completely on the counter.
- Add the half cup of cane sugar to a high power blender and blend for about 30 seconds to produce a fine confectionary consistency sugar.
- Add the lemon extract and 2 tbsp of plant-based milk create the desired glaze consistency. You want the glaze to flow sufficiently to drizzle over the loaf, but not flow right off! You may have to add a few extra drops on plant-based milk at a time to reach the desired consistency.
- Spread the glaze over the loaf. Alternatively, you needn't cover the whole surface. We sometimes like to add just a little additional sweetness by drizzling it over the loaf.
- Sprinkle a little additional lemon zest over the finished loaf and refrigerate to allow the glaze to set.
