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By Katherine Gillen, PureWow
You know that strawberry limeade you guzzled by the carton as a kid on a hot day? This strawberry-lime snack cake is that but as a dessert. The soft, moist loaf cake is freckled with bites of strawberries and finished with a mouth-puckering lime glaze—it’s summer in snack form.
Best of all, the cake will keep, covered on the countertop, for about three days. Translation: You can sneak a slice whenever you please.
More Recipe: Easy Lemon Pound Cake Recipe
Ingredients
- 1 cup chopped strawberries
- 1 cup plus 1 tablespoon granulated sugar
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup plain Greek yogurt
- ½ cup neutral oil
- 3 large eggs
- 2 teaspoons vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons lime juice
- Lime zest, to garnish
More Recipe: Blueberry Pound Cake Recipe
Directions
- Make the cake: Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.
- In a small bowl, combine the strawberries and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the flour, remaining 1 cup sugar, baking powder, and salt. Set aside.
- In another small bowl, whisk together the yogurt, oil, and vanilla extract. Pour the wet ingredients into the dry and mix with a silicone spatula until just combined.
- Using a slotted spoon or strainer, strain the strawberries from their liquid. Gently fold the berries into the batter.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted in the center comes out clean, 55 minutes to 1 hour. Cool in the pan for 5 to 10 minutes, then remove to a rack to cool completely.
- Make the glaze: Whisk together the confectioners’ sugar and lime juice in a small bowl. Drizzle over the cooled cake and top with lime zest.
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