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Strawberry Breakfast Cake for Two

  • Author: Sophia Inza
  • Prep Time: 10 minute
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 small loaf 1x


Strawberry Lemon Almond Loaf is the perfect treat for breakfast. This is a small batch so perfect for brunch or a quick dessert. a perfect springtime delight!


  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1/4 cup (half stick) unsalted butter, softened
  • 1/2 sugar
  • zest from 1/2 lemon
  • 1 egg
  • 1 tsp. vanilla
  • 1/8 tsp almond extract (optional)
  • 1/4 cup buttermilk
  • 1/23/4 cup fresh strawberries, chopped 
  • turbinado sugar for topping (optional).


  1. Preheat your oven to 350F. Line a bread loaf pan with parchment paper and grease it (or any other small baking pan)
  2. In a small bowl, combine the flour, baking powder and salt. Set aside.
  3. In a medium bowl, combine the softened butter and sugar well with a spatula (or whip with a stand/hand mixer). Add the lemon zest, egg, vanilla extract and almond extract. Stir again to combine.
  4. Add in half of the flour mixture and stir until combined. Add the buttermilk, stir again. And then the other half of the flour and stir to combine.
  5. Add in the chopped strawberries and fold them into the batter until they’re evenly distributed.
  6. Pour into prepared baking pan, top with a sprinkle of turbinado sugar if using and bake for 35-45 minutes or until a toothpick inserted comes out clean. 
  7. Remove from oven and let it cool for 5 minutes before transferring to a wire rack to fully cool.
  • Category: Baking

Keywords: breakfast, cake, muffin, strawberry, baking