Herb-infused lemon-strawberry loaf recipe for a refreshing treat

Ingredients for Herb-infused lemon-strawberry loaf

• 170 g unsalted butter, plus more for greasing

• 10 large fresh bay leaves, 10 sprigs thyme, or 6 sprigs rosemary

• 180 ml full-fat milk

• 15 ml finely grated lemon zest

• 60 ml fresh lemon juice

• 240 g plain flour

• 10 g baking powder

• 5 g kosher salt

• 2 large eggs, room temperature

• 150 g caster sugar

• 90 g strawberry jam, divided

• 60 g icing sugar

How to make Herb-infused lemon-strawberry loaf

1. Preheat the oven to 180°C (fan oven 160°C). Butter a 21 x 11 cm loaf tin, then line it with baking parchment, leaving a 5 cm overhang on two sides.

2. Lightly crush the herbs with your hands to release their oils, then transfer them to a small saucepan. Add 170 g of butter and cook over medium heat, swirling the pan often, until the butter melts, about 5 minutes. Allow to cool to room temperature for 15–20 minutes.

3. Meanwhile, stir together 180 ml of milk, 1 tablespoon of lemon zest, and 60 ml of lemon juice in a small bowl. In a medium bowl, whisk together 200 g of plain flour, 1 tablespoon of baking powder, and a pinch of salt.

4. Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat 3 large eggs and 150 g of granulated sugar in a large bowl until the mixture is light in colour and has doubled in size, about 4–5 minutes. Discard the herbs from the butter, then beat the butter into the egg mixture until well combined.

5. Add half of the dry ingredients and mix just until combined. Pour in the milk mixture, then add the remaining dry ingredients and mix just until combined. Do not overmix.

6. Pour half of the batter into the prepared tin and smooth the top. Spoon 3 tablespoons of jam over the batter and swirl it through using a butter knife or chopstick. Pour the remaining batter on top and smooth the surface. Repeat the swirling process with the remaining 3 tablespoons of jam.

7. Bake the cake until a skewer inserted into the centre comes out with moist crumbs attached, about 50–60 minutes.

8. Transfer the tin to a wire rack and let it cool for 20 minutes. Use the parchment overhang to remove the cake from the tin and allow it to cool completely.

9. In a small bowl, whisk together 150 g of icing sugar, 15 ml of milk, and 5 g of lemon zest until smooth. Spoon the icing over the top of the cake and allow it to drip down the sides.

10. Do Ahead: The cake can be baked up to 3 days in advance. Store it in an airtight container at room temperature, or freeze it for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.