snack saturday
Lemon Glazed Strawberry Loaf
- 2 cups plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large room temperature egg
- ¾ cup caster(super fine) sugar
- ¼ cup brown sugar
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, rinsed, dried, chopped
- 1 tbs plain flour (extra)
- LEMON GLAZE
- Juice from 1 large lemon (approximately 2 tbs)
- 1 cup icing sugar
- 1 tbs cream
- Preheat oven to 180 degrees celsius.
- Spray a loaf pan with nonstick spray.
- In a large bowl, sift the flour, bicarb soda, salt, and cinnamon together until well combined.
- In a separate bowl, whisk the egg, caster sugar and brown sugar together until well combined and no lumps remain.
- Pour in the buttermilk, oil, and vanilla and whisk well.
- Slowly pour the wet ingredients into the dry ingredients and whisk together gently (don't over mix!) until there are no lumps.
- Place the chopped strawberries into a large ziplock bag, add in the flour and toss to coat.
- Shake off any excess flour
- Gently fold through the floured strawberries through the loaf mixture.
- Bake the bread for approximately 50-60 minutes.
- The loaf is cooked when a skewer inserted into the middle comes out clean.
- Allow the loaf to completely cool in the pan before turning onto a wire rack to be glazed.
- To make the lemon glaze, whisk the icing sugar, lemon juice and cream together until combined and creamy.
- Drizzle over the strawberry loaf.
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