Please enjoy this printable recipe for the Strawberry Jam Loaf Cake that was featured in my latest YouTube lifestyle video. The cake is marvelously moist and fabulously fragrant. You might like to decorate it, as I did in the video, with organic dried lavender blossoms and rose petals. You will be glad to know that the cake batter requires only a bowl, a whisk, and a loaf pan!
I purchased my food-grade lavender blossoms and rose petals from Amazon, just as you can. Click here for the Lavender Blossoms, and click here for the Rose Petals.
Strawberry Jam Loaf Cake
A moist and fragrant cake that requires only a bowl, a whisk, and an 8x4-inch loaf pan. I like to serve this bliss for Afternoon Tea!
Servings: 8
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- The grated zest of 1 lemon
- 1 cup (345g) plain (not "Greek") yogurt
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1/4 cup (80g) strawberry jam
- 1/2 cup (120ml) avocado oil
- 1 1/2 cups (190g) self-rising flour
For the lemon glaze:
- 1 cup (120g) SIFTED confectioners' sugar (icing sugar)
- The freshly-squeezed juice of one lemon
Optional for decorating the cake:
- A sprinkling of organic dried lavender blossoms and organic dried (food-grade) rose petals
Instructions
- Preheat the oven to 350°F (180°C). Also, grease an 8x4-inch loaf pan. As further anti-sticking insurance, line the bottom of the pan with a cut-out piece of baking parchment.
- Put the granulated sugar and lemon zest in a large bowl. Using your impeccably clean fingers, rub the sugar and zest together until fragrant -- about 30 seconds. One ingredient at a time, whisk in the yogurt, eggs, extracts, jam, oil, and self-rising flour.
- Tip the batter into the prepared loaf pan. Bake until the batter puffs and a skewer inserted into the center of the cake comes out clean -- 45 minutes to 1 hour.
- Allow the cake to cool in the pan for 15 minutes, then unmold it onto a wire rack to cool completely.
- To make the lemon glaze, simply tip the sifted confectioners' sugar into a medium bowl. Add the juice from the lemon and whisk until smooth and pourable. If too thick, add more lemon juice or water; if too thin, add more confectioners' sugar. Pour the glaze over the cake, allowing it to drip over the sides.
- Decorate, if desired, with the lavender blossoms and rose petals. Enjoy!
Bobbi says
Looks great—can’t wait to try this!
Ella says
The rose petals and Lavender really add such a beautiful touch! I will be making this soon!
Nancy says
Just wondering if any adjustment needs to be made if using Greek yogurt? The same question for all purpose flour vs self rising flour. I don’t usually use those as stated in the recipe. Lemon and strawberry is a winning combination so I will make this. So far all your recipes are winners!
Amethyst says
This cake is great! I subbed the flour for Bobs Red Mill Gluten Free 1 To 1 flour, and it worked perfectly without altering the recipe in any other way. I added too much lemon to my icing, but the zing was fun to experience. I’d love to enjoy this with some dark tea.
Tre Gibbs says
I’m making this for Easter this Sunday…
Tré Gibbs says
Ok – I made it, but used pea flowers from a local vineyard instead of rose petals, and made and almond glaze (confectioners sugar, half & half, almond extract) instead of the lemon glaze. Also served it with macerated strawberries. This cake is amazing.