Lemon Strawberry Olive Oil Loaf Cake

When I was deciding on a name for this loaf cake, I almost left out the words ‘olive oil’. You see, I didn’t want you to run off without first giving this loaf a chance at life. My husband ate a slice and promptly deemed it delicious, before I told him about the oil. He’s pretty picky when it comes to flavors especially when they’re hidden. If that’s not a ringing endorsement, I don’t know what is.

Let’s talk about strawberries for a minute, shall we? Most of y’all are in the throes of a very harsh, bitter (totally just typed butter – wouldn’t that be nice) winter. You are up to your eyeballs in snow and temperatures constantly stay below freezing and even below zero. Even though we haven’t had those extremes here, it has been colder this winter than last year. 

So, when I opened my freezer and saw that I had stashed away strawberries from last summer, I was thrilled! It was like I hit the jackpot and suddenly, the bitter cold weather had nothing on me. The promise of spring and summer being here soon along with fresh berries was comforting. For the time being, I sure hope you have some strawberries stashed away in your freezer so you can bake this loaf cake.

This cake is incredibly moist, thanks to the yogurt and olive oil. The strawberries give it a cloying sweetness and the sunny, tart burst of lemon balances it out perfectly. You can enjoy it warm with a dab of butter or just as is – either way, it’s sure to please! A cup of coffee or tea would be lovely as well. 

Lemon Strawberry Olive Oil Cake
an original recipe
makes 1 standard loaf

Ingredients
1 1/2 C all purpose flour
2 tsp baking powder
1 C strawberries, diced (frozen or fresh)
1/2 tsp salt
1 C plain yogurt (I used whole milk, organic)
2 large eggs
1/2 C extra virgin olive oil
1 C granulated sugar
2 tsp vanilla extract
1-2 Tbsp lemon zest (about 3 small lemons)
2 Tbsp fresh lemon juice (from 1 small lemon)

Directions
*Preheat oven to 350F. Lightly spray a loaf pan (I used the 1.5Q glass Pyrex one) with cooking spray and coat with flour. Tap any excess flour off the pan and set aside.
*In a large bowl, whisk together the flour, baking powder, and salt. Add the strawberries, tossing until they are well covered with the flour mixture. Set aside.
*In another bowl, combine yogurt, eggs, oil, sugar, vanilla extract, lemon zest and juice until thoroughly mixed. Pour into the large bowl, taking care to mix until just combined – don’t over mix!
*Gently pour batter into prepared loaf pan. Bake at 350F for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Note: I started checking mine at 50 minutes but baking times will vary depending on your oven and other variables. Just keep an eye on it and if the top starts browning too quickly before it’s fully cooked, cover it with loosely aluminum foil.
*After your loaf is done, take it out of the oven and let it cool completely before slicing. Using a serrated bread knife, slowly cut loaf into slices with a gentle back and forth motion. Loaf will last covered for up to 1 week but I’ll be surprised if it lasts you that long. 😉 As always, enjoy!

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P.s. Want more lemony, sunshiny goodness to battle the winter blues? Here are some more recipes!

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10 thoughts on “Lemon Strawberry Olive Oil Loaf Cake

  1. Runwfaith says:

    This is always one of my favorite strawberry bread recipes! Making this for a friend this week who has a newborn! 😉 xoxoxo

  2. runwfaith says:

    Trying this, this week! After getting some fresh berries from Parksdale…been waiting weeks for festival to be over! Yay! Excited to try!!

  3. Urban Wife says:

    Oh no…I'm sorry! :/ Hmmm, I'm not sure what went wrong since there are so many possible reasons. I would make sure your strawberries are well covered in the flour mixture – if you think that was the issue, then maybe you can let them thaw and gently squeeze out the excess water? I'll bake another loaf tonight again and let you know if I have any issues like you did.

  4. ACV says:

    Dear Urban Wife,
    I tried your recipe, but my bread turned out more like a bread pudding consistency instead of moist cakey. I did double the recipe and had to fill the 2 loaf pans almost to the top. I also had to cook it longer. Do you think it was the frozen strawberries that caused that texture?

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