Lemon Strawberry Breakfast Bread Cake with Lemon Glaze

Soft, bright, and lightly sweet—perfect for breakfast, brunch, or a midday treat.

There’s something comforting about slicing into a warm loaf of breakfast bread that’s kissed with fresh lemon zest and dotted with juicy strawberries. This Lemon Strawberry Breakfast Bread Cake is a delightful blend of citrus, fruit, and subtle sweetness—all baked into a golden loaf. It’s finished with a simple lemon glaze that gives it just the right touch of tangy shine.

You can enjoy it plain, serve it with a dollop of yogurt, or pair it with your favorite tea or coffee for a nourishing start to the day.

Why You’ll Love This Recipe

• Bright and flavorful thanks to fresh lemon zest and juice

• Moist and tender crumb from the combo of butter and olive oil

• Customizable – add strawberries and poppy seeds or leave them out for a simpler version

• Perfect for brunch or gifting to a friend

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Ingredients

For the Bread Cake:

• 2 cups all-purpose flour

• 4 eggs

• 1/2 cup milk (dairy or plant-based)

• 1/4 cup olive oil

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

• 1/2 cup sugar (adjust to your taste)

• 1 whole lemon (zest + 1 tablespoon juice for the batter)

• 1/2 to 1 cup diced strawberries (optional)

• 1 tablespoon poppy seeds (optional)

• 2 teaspoons baking powder

• 1/4 teaspoon salt

For the Lemon Glaze:

• 1/2 to 3/4 cup powdered sugar

• 1 to 2 tablespoons freshly squeezed lemon juice (adjust for consistency)

• Extra lemon zest (optional for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a standard bread loaf pan with butter or oil.

2. Prepare your lemon. Zest the lemon and juice it. Set aside the juice for the glaze. Add the zest and 1 tablespoon of the juice to the batter.

3. In a large mixing bowl, whisk together the eggs, milk, olive oil, melted butter, vanilla, sugar, lemon zest, and lemon juice until well combined.

4. In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds (if using).

5. Combine the dry and wet ingredients until just mixed. Gently fold in the diced strawberries if using.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. (Adjust baking time slightly based on elevation or oven performance.)

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

1. In a small bowl, whisk powdered sugar with 1–2 tablespoons of lemon juice until smooth and slightly thick but pourable.

2. Once the loaf is cool, drizzle the glaze over the top. Garnish with extra lemon zest if desired.

Serving & Storage Tips

• Best served fresh, but also delicious the next day as flavors develop.

• Store covered at room temperature for 2 days or in the fridge for up to 5 days.

• Freeze slices individually for a grab-and-go breakfast option.

At Naava’s Nourishing Garden, we believe that the kitchen is a sacred space—where nourishment meets creativity and everyday moments become rituals of care. This Lemon Strawberry Breakfast Bread Cake is a beautiful way to slow down, gather, and enjoy something sweet and simple. If you make it, we’d love to see your creation! Tag us on social media or use the hashtag #NaavasNourishingGarden to be featured in our community.

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Disclaimer:

I am not a doctor, nutritionist, or medical professional. The information shared in this post is for informational and entertainment purposes only and should not be taken as medical advice. Always consult with a qualified healthcare provider before making any changes to your diet, health routine, or using herbal remedies.

Additionally, this post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through them. I only recommend products I personally use and love. Thank you for supporting Naava’s Nourishing Garden!