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.

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.

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!

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