Lemon Strawberry Loaf

It don't think it's a coincidence that the strawberries seem to have formed a smile...
they must be as happy to be near this bread as I was!

Trip to visit friends + farmer's market + smell of fresh-picked, ripe strawberries = tasty, sweet breakfast bread that I will definitely make again. I used the basic recipe for lemon yogurt cake from the Barefoot Contessa and threw my own little spin into it.


Instructions
1 1/2 cups all-purpose flour + a few extra tbsp. (reserved)
2 tsp. baking powder
1/2 tsp. salt
1 cup lemon yogurt
1 1/3 cups sugar
3 extra-large eggs
Zest and juice of two lemons
1/2 tsp. vanilla extract
1/2 cup vegetable oil
1 pint fresh strawberries


Directions
1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper, or grease very well.
2. Prepare the strawberries by cutting off the stems and dicing them into smaller pieces.
3. Sift together the flour, baking powder and salt in medium bowl.
4. In another medium mixing bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest and juice and vanilla.
5. Add the wet ingredients to the dry and whisk together.
6. Fold the vegetable oil into the mixing bowl with a spatula until incorporated.
7. Toss the strawberries in flour to coat and mix into the batter.
*Note: this will ensure they don't fall straight to the bottom of the batter.
8. Pour into the loaf pan. Bake uncovered for 40 minutes, or until the top is golden brown. Cover with foil and bake another 20 minutes, until a knife slides out of the loaf clean.
9. Set aside to cool. Place a piece of parchment paper or paper towel underneath the cooling rack to assist in clean-up with step 11 below.
10. Meanwhile, cook the lemon juice and 1/3 cup of sugar in a small saucepan for a few minutes until the sugar dissolves.
11. Before the bread cools completely and is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.