Fresh Strawberry Loaf Cake (With Yogurt & Oil)
This strawberry loaf cake is soft, moist, and bursting with fresh strawberry flavor—topped with a strawberry glaze that’s as beautiful as it is delicious. Perfect as a sweet summer treat or dessert.
Servings: 1 loaf
Equipment
- Loaf Pan
- Parchment paper
Ingredients
Strawberry Cake
- 1 cup vanilla yogurt
- ½ cup oil
- 1 cup white granulated sugar
- 3 eggs
- ½ teaspoon almond extract
- 1 teaspoon strawberry extract
- 1 cup diced strawberries
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberry Glaze
- 1 ½ cups powdered sugar
- ½ teaspoon strawberry extract
- 5 strawberries pureed
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a non-stick loaf pan with cooking spray or line it with parchment paper. Set it aside.
- Add the yogurt, oil, sugar, eggs, almond extract, and strawberry extract to a large bowl and whisk until well combined with a smooth consistency.
- Add the salt, baking powder, and flour into the same bowl and mix until fully incorporated, but be careful not to overmix the batter.
- Next, gently fold in the diced strawberries until evenly distributed throughout the loaf batter.
- Pour the batter into the prepared loaf pan and bake it in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Prepare the glaze while the cake bakes.
- In a clean mixing bowl, add the powdered sugar, strawberry extract, strawberry puree, and heavy cream. Whisk together until a thick glaze forms.
- If you want the glaze to be thinner, you can adjust by adding one teaspoon of heavy cream at a time.
- Once baked, allow the cake to cool fully on your countertop.
- Remove the loaf from the pan and pour the glaze over the top of the cake.
- Garnish the loaf cake with extra diced strawberries.
- Slice your strawberry loaf cake and enjoy!
Notes
To keep your strawberry loaf cake fresh and flavorful, follow these simple storage tips:
Room Temperature
Store the loaf (unglazed or fully cooled and glazed) in an airtight container at room temperature for up to 2 days. Keep it out of direct sunlight or heat. In The Fridge
To extend freshness, especially once glazed, store in the fridge in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. Freezing
Wrap the unglazed loaf tightly in plastic wrap, place it in a freezer-safe bag or container, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and glaze the cake just before serving.
Store the loaf (unglazed or fully cooled and glazed) in an airtight container at room temperature for up to 2 days. Keep it out of direct sunlight or heat. In The Fridge
To extend freshness, especially once glazed, store in the fridge in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. Freezing
Wrap the unglazed loaf tightly in plastic wrap, place it in a freezer-safe bag or container, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and glaze the cake just before serving.