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Strawberry Breakfast Cake for Two

Sophia Inza
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!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course baking
Servings 1 small loaf


  • 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
  • 1/2-3/4 cup fresh strawberries chopped
  • turbinado sugar for topping optional.


  • Preheat your oven to 350F. Line a bread loaf pan with parchment paper and grease it (or any other small baking pan)
  • In a small bowl, combine the flour, baking powder and salt. Set aside.
  • 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.
  • 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.
  • Add in the chopped strawberries and fold them into the batter until they're evenly distributed.
  • 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. 
  • Remove from oven and let it cool for 5 minutes before transferring to a wire rack to fully cool.
Keyword baking, breakfast, cake, muffin, strawberry