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.
Lisa M says
I made it today. The bake shop said to use strawberry emulsion and thats what I used. I didn’t remember to pick up yogurt and used sour cream. At 45 minutes, it wasn’t quite done so I added 10 minutes. It came out very dark with crisp edges. The glaze is very sweet and tart. I will try 50 minutes next time and cover it at 40 or so minutes. I used red rose petals and dried Lavender flower for garnish. It is delicious but very very sweet. The strawberry flavor is strong and so is the lemon. I want to make this again at 5 minutes less bake time to see if it comes out lighter in color. It’s very pretty. Mine turned out very very sweet. I will circle le back with an update.
Lisa McG says
I made this again today realizing I used all-purpose flour the first time! oof! Today I used a silicone mini 12-loaf pan and was able to yield 21. This recipe is DELICIOUS! I used sour cream and strawberry emulsion and made my own self-rising flour. Instead of glaze, I sprinkled each loaf generously with turbinado sugar and baked for 22 minutes. Wow! They are fluffy, delicious, and the crunchy top layer is a very nice touch. I highly recommend trying out this recipe, and not making the same mistake I did the first time. LOL. ☆☆To make your own self-rising flour: for every cup of a-p flour add 1 tsp of baking powder, 1/2 tsp salt & 1/4 tsp baking soda. ♡ This recipe calls for 1-1/2 C self-rising flour. ♡
Lisa McG says
I made this (again) as mini cupcakes (24 pan) using my DIY self-rising flour (described above). I forgot to pick up more sour cream and only had about 1/4 C, so I added 3/4 raspberry kefir to substitute for the 1 C of plain yogurt. I also use Strawberry emulsion in lieu of extract. I baked for 20 minutes, and they came out perfect. I topped with a peach rose from my garden and the lemon glaze from the recipe. I’m so happy I realized I messed up the first time. This recipe is wonderful and, as you can see, you can make some modifications. Sometimes, “mistakes” yield wonderful surprises. What I found with this attempt is the raspberry gave it a lovely berry flavor vs pure strawberry. I highly recommend this variation if you like to explore. I shared this batch with friends and neighbors, and it was a huge hit. For the mini cupcakes, this recipe yielded 34 mini cupcakes. I used tulip liners, and the presentation was incredible. 🙂
Lisa McG says
I made a mistake on my mini cupcake post. I baked them 15 mins not 20. My apologies for the mistake. I don’t see an edit button.