Description
This strawberry milk loaf cake has a soft, tender crumb and a subtle berry flavour that comes from actual strawberry milk. The pale pink colour is natural, and a simple strawberry milk glaze drips down the sides for extra sweetness. Easy to make from scratch with grocery store ingredients
Ingredients
Cake
- 2 cups (240 grams) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1/2 cup (120 milliliters) strawberry milk
Frosting
- 3/4 cup (90 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) strawberry milk
Instructions
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Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it with butter.
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Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
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Cream the softened butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
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Beat in the eggs one at a time, mixing well after each addition.
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Turn the mixer to low speed. Add half the flour mixture and mix until just combined.
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Pour in half the strawberry milk and mix until incorporated.
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Add the remaining flour mixture, then the rest of the strawberry milk. Mix until the batter is smooth and no streaks remain.
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Pour the batter into your prepared loaf pan and smooth the top with a spatula.
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Bake for 1 hour, or until a cake tester inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
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Once the cake is completely cool, transfer it to a serving platter.
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Whisk together the powdered sugar and 2 tablespoons of strawberry milk in a small bowl. Add the third tablespoon if you want a thinner glaze that drips more freely.
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Spoon the glaze over the top of the cake and let it drip down the sides naturally.
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Let the glaze set for 10 to 15 minutes before slicing and serving.
Notes
The strawberry milk gives this cake a subtle berry flavour and the prettiest pale pink crumb. Don’t expect an intense strawberry punch, but it’s there. Make sure your butter is properly softened (not melted!) or the creaming step won’t give you that light, fluffy texture. If you can’t find strawberry milk, you can use regular milk and add a tablespoon of strawberry jam to the batter, though the colour won’t be quite as even.
- Prep Time: 15 mins
- Cook Time: 60 mins