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Level
very easy
Prep Time
10 min
Total Time
90 min
Serves
12

Ingredients

2 cups
all-purpose flour
500ml
3/4 cup
sugar
175 mL
1 tsp
baking powder
5 mL
1/2 tsp
baking soda
2 mL
1/2 tsp
salt
2 mL
2
eggs
1/2 cup
buttermilk
125 mL
1/4 cup
unsweetened applesauce
60 mL
1 1/2 tsp
finely grated lemon zest
7 mL
1 tsp
vanilla extract
5 mL
1 cup
finely chopped strawberries, tossed with 1 tbsp (15 mL) all- purpose flour
250 mL
Lemon-Basil Glaze:
1 cup
icing sugar
250 mL
3 tbsp
lemon juice
45 mL
1 tsp
finely grated lemon zest
5 mL
1 tsp
finely chopped basil
15 mL

Directions

Step 1
Preheat oven to 350ºF (180ºC). Grease a 9 x 5-in. (23 x 13-cm/1.9 L) loaf pan, line bottom with strip of parchment paper with 2-in. (5-cm) overhang on either end.
Step 2
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, buttermilk, applesauce, the 1 1/2 tsp (7 mL) lemon zest and vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into prepared pan.
Step 3
Bake 50 to 60 min., or until cake tester inserted in middle of loaf comes out clean. Cool loaf in pan, set on wire rack, 20 min. before using parchment overhang to lift out loaf. Cool completely on rack.
Step 4
Meanwhile, to make glaze, use a whisk to blend icing sugar, lemon juice and the 1 tsp (5 mL) lemon zest. Stir in basil. Drizzle loaf with glaze. Allow glaze to set before slicing.

Tip

Wrap and store at room temperature for up to 2 days or wrap with foil and freeze for up to 2 weeks.

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Nutrition Facts

Nutrition Description:
Per serving: 1 slice
Calories:
190
Fat:
1
Saturated Fat:
0
Carbs:
42
Fibre:
1
Sugar:
24
Cholesterol:
30 mg
Protein:
4
Sodium:
190 mg
Potassium:
0