I’m telling you, this is the best you’ll ever make! (Page 2 ) | April 29, 2025
Annonce:
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced strawberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you have picky eaters who aren’t fond of strawberries, try substituting with blueberries or raspberries. For a more decadent version, drizzle a simple lemon glaze over the top by mixing powdered sugar with a bit of lemon juice. This bread can also be made gluten-free by using a 1:1 gluten-free flour blend. Remember, the key to keeping the bread moist is not overmixing the batter once the flour is added.
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