Lemon Strawberry Loaf[33]

Lemon Strawberry Loaf

  • Servings: 4-6
  • Difficulty: easy
  • Print

Lemon Strawberry Loaf

Adapted from the recipe Lemon Blueberry Loaf by Helen Jackson (NZ Women’s Weekly Food Editor)


  • 125g butter, softened to room temperature
  • 180g (1 1/2 cup) self-raising flour
  • 220g (1 cup) sugar (I used 180g)
  • 2 Large eggs
  • 100ml (1/2 cup) Natural yoghurt
  • finely grated rind and juice of 1 lemon (35-38g lemon juice)
  • 150g (3/4 cup) fresh strawberries, cut into quarters


  1. Preheat the oven to 180C. Line a 23cm x 12cm loaf tin with baking paper.
  2. Beat butter and sugar until pale and creamy. Add eggs, one at a time beating well after each addition. Then add the lemon juice and finely grated zest. Fold in the flour, yoghurt and blueberries.
  3. Pour the mixture into the lined loaf tin and smooth the top.
  4. Bake for 50-60 minutes or until a skewer inserted comes out clean.
  5. Set aside to cool for 10 minutes, then turn the loaf out onto a wire rack to cool completely.


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