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+ servings
Side shot of five slices of glazed strawberry lemon bread on a wooden cutting board

Strawberry Lemon Loaf Cake

This Strawberry Lemon Loaf Cake is an easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, juicy strawberries with a sweet and creamy glaze. The pound cake is soft, light fluffy and perfect for spring or summer! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

Course Breakfast
Cuisine American
Keyword breakfast bread, brunch recipe, lemon bread, lemon strawberry bread, lemon strawberry loaf cake, strawberry bread, strawberry loaf, strawberry pound cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 244 kcal
Author Kelly


  • 4 large eggs room temperature
  • 3 tbsp maple syrup , sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice
  • 3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener or sub with granulated monk fruit sweetener for low carb. Can also use coconut sugar but the color will be darker
  • 1/3 cup melted & slightly cooled refined coconut oil , can also sub with vegan butter or unsalted ghee or butter if not dairy-free
  • 1/4 cup lemon juice
  • 1/3 tbsp lemon zest
  • 1 1/2 tsp baking powder
  • 1 2/3 cups superfine almond flour
  • 3 tbsp tapioca flour , can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto.
  • 1/8 tsp fine sea salt
  • 1 cup diced strawberries* , divided. (OPTIONAL: to prevent strawberries from sinking, coat with 1 Tbsp tapioca starch (or 1 tsp xanthan gum),

Optional Glaze - 2 Options (Use preferred choice)

1st Option (Paleo)

  • 1/3 cup melted coconut butter (manna)
  • 1 tsp maple syrup or sub Lakanto sugar-free maple syrup
  • 1 tsp lemon juice + zest for garnish

Second Option

  • 2/3 cup powdered Lakanto sweetner or powdered sugar of choice
  • 2/3 tbsp fresh lemon juice
  • 1 tbsp water or more as needed to thin out the glaze to desired consistency


  1. Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.

  2. Toss 2/3 cup of the fresh strawberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the raspberries not sink to the bottom. Set aside. (If using frozen strawberries, do not thaw and dice them frozen then add at the end).

  3. In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.

    Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated strawberries.

    Wet ingredients for the lemon strawberry loaf batter in a white mixing bowl
  4. Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated strawberries.

    Strawberry lemon loaf batter in a loaf pan
  5. Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.

    Remove the pan from the oven and let the loaf cool completely before adding the frosting.

    Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.

    Overhead view of strawberry lemon loaf cake on a cooling rack with a few slices cut
  6. Cut into slices and enjoy. 

    Side shot of five slices of glazed strawberry lemon bread on a wooden cutting board

Recipe Notes

*Fresh diced strawberries work best in this recipe. If you only have frozen strawberries, do not thaw and dice them. Toss frozen strawberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.

**Nutritional information is calculated without the glaze.

How to store

Store leftover bread in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it's unfrosted.

How to freeze

You can store the loaf cake in the freezer with or without the frosting. It's best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.

Frozen quick bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.

Nutrition Facts
Strawberry Lemon Loaf Cake
Amount Per Serving (1 serving (1/9 loaf with glaze))
Calories 244 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 10g11%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.