Strawberry Loaf Cake - a new family favourite
This came about as I had no bananas and too many strawberries, so had a go at the below
75g unsalted Butter (room temp, not straight out of the fridge) save a little to line your tin.
200g caster sugar
200g plain flour
2 large eggs beaten
1 1/2tsp baking powder
150g strawberries, chopped
120ml full fat milk (thanks to Darcy I always have plenty of this in the fridge)
a pinch of salt
Optional - juice and zest of a lemon
HOW TO MAKE YOUR STRAWBERRY LOAF
1. 1. Heat your oven to 190C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment (you can buy specific baking sheet for these tins if you bake often enough).
2. Mix the butter and sugar until light and fluffy you can mix this as much as you like, just be careful when adding the eggs this is when you don’t wont to over mix your ingredients. Slowly add in both your eggs, then alternate between your flour and your milk and keep adding until all in the bowl.
3. Fold in the last of the flour, baking powder and chopped strawberries. Pour into the tin and bake for about 60 to 70 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.