Strawberry Lemon Loaf

One of our favorite things about baking is finding simple ways to make the most of every ingredient. This bright, citrusy blender cake is a perfect example that uses whole lemons!

We also love giving our Painterland Sisters yogurt containers a second life by using them to mix the yogurt glaze, making sure every last spoonful of skyr gets put to good use. It's an easy, delicious recipe that's full of fresh flavor and a thoughtful reminder that sometimes the simplest habits can make the biggest difference.

Strawberry Lemon Blender Loaf

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Whatcha Need

Loaf

3 eggs
1/2 cup oil
1 lemon, whole
1/3 cup Painterland Sisters Strawberry Fields Yogurt
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
3 sliced strawberries

Glaze

Remaining skyr in container
1/2 cup powdered sugar
1 tbsp heavy cream

Whatcha Do

Preheat the oven to 350 degrees and prepare a standard loaf pan with baking spray or parchment paper.
Combine all ingredients except the strawberries in a high capacity blender, or if using an immersion blender, a large bowl. For the lemon, cut it into quarters with the peel still on and remove the seeds. Blend thoroughly until smooth, but be careful not to over-blend or else the cake may become bitter.
Pour the batter into the loaf pan. Gently place the sliced strawberries on top of the thick batter, and bake for around 1 hour, checking after 45 minutes. Use a toothpick to make sure it is thoroughly baked; because of the density of the batter, it may need even more time.
Remove and allow to almost completely cool so that it will set without becoming gummy.
Combine the remaining strawberry yogurt, powdered sugar, and heavy cream right in the yogurt container and stir until smooth. Drizzle on top of the loaf, and garnish with even more strawberries and lemon slices. Enjoy! The cake will keep up to a week in the fridge.

Strawberry Lemon Loaf

One of our favorite things about baking is finding simple ways to make the most of every ingredient. This bright, citrusy blender cake is a perfect example that uses whole lemons.

We also love giving our Painterland Sisters yogurt containers a second life by using them to mix the yogurt glaze, making sure every last spoonful of skyr gets put to good use. It's an easy, delicious recipe that's full of fresh flavor and a thoughtful reminder that sometimes the simplest habits can make the biggest difference.

Image of Strawberry Lemon Loaf

Ingredients

Loaf

3 eggs
1/2 cup oil
1 lemon, whole
1/3 cup Painterland Sisters Strawberry Fields Yogurt
2 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
3 sliced strawberries

Glaze

Remaining skyr in container
1/2 cup powdered sugar
1 tbsp heavy cream

Directions

Preheat the oven to 350 degrees and prepare a standard loaf pan with baking spray or parchment paper.
Combine all ingredients except the strawberries in a high capacity blender, or if using an immersion blender, a large bowl. For the lemon, cut it into quarters with the peel still on and remove the seeds. Blend thoroughly until smooth, but be careful not to over-blend or else the cake may become bitter.
Pour the batter into the loaf pan. Gently place the sliced strawberries on top of the thick batter, and bake for around 1 hour, checking after 45 minutes. Use a toothpick to make sure it is thoroughly baked; because of the density of the batter, it may need even more time.
Remove and allow to almost completely cool so that it will set without becoming gummy.
Combine the remaining strawberry yogurt, powdered sugar, and heavy cream right in the yogurt container and stir until smooth. Drizzle on top of the loaf, and garnish with even more strawberries and lemon slices. Enjoy! The cake will keep up to a week in the fridge.

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