Make this loaf cake in the summertime when strawberries are in season.
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- 175 g unsalted butter, softened, plus extra to grease
- 175 g caster sugar
- 2 large eggs
- 250 g self-raising flour
- Finley grated zest 1 lemon
- 3 Tbsp. milk
- 200 g strawberries, hulled and quartered
For the streusel topping
- 20 g unsalted butter
- 20 g plain flour
- 1 Tbsp. demerara sugar
- 1 Tbsp. chopped roasted hazelnuts
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment.
- Step 2Make the streusel topping: rub the butter into the flour using your fingertips, then stir through the sugar and hazelnuts. Set aside.
- Step 3For the cake, using a handheld electric whisk beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then fold through the flour and lemon zest, followed by the milk (the mixture will be quite thick).
- Step 4Spread one third of the cake mixture into base of the tin. Scatter over one third of the strawberries. Repeat twice more finishing with the streusel mixture. Bake for 1hr–1hr 10min, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min then transfer to a wire rack to cool completely before serving.
To store:
Keep any leftovers in an airtight container at room temperature for up to 3 days.
Per serving:
- Calories: 444
- Protein: 6g
- Total fat: 23g
- Saturates: 13g
- Carbs: 51g
- Total sugars: 26g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
