Strawberry-Lime Snack Cake
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You know that strawberry limeade you guzzled by the carton as a kid on a hot day? This strawberry-lime snack cake is that, but as a dessert. The soft, moist loaf cake is freckled with bites of strawberries and finished with a mouth-puckering lime glaze—it’s summer in snack form.
Best of all, the cake will keep, covered on the countertop, for about three days. Translation: You can sneak a slice whenever you please.
Ingredients
1 cup chopped strawberries
1 cup plus 1 tablespoon granulated sugar
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup plain Greek yogurt
½ cup neutral oil
3 large eggs
2 teaspoons vanilla extract
Glaze
1 cup confectioners’ sugar
2 tablespoons lime juice
Lime zest, to garnish
Directions
1. Make the cake: Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.
2. In a small bowl, combine the strawberries and 1 tablespoons sugar. Set aside.
3. In a large bowl, whisk together the flour, remaining 1 cup sugar, baking powder and salt. Set aside.
4. In another small bowl, whisk together the yogurt, oil, eggs and vanilla extract. Pour the wet ingredients into the dry and mix with a silicone spatula until just combined.
5. Using a slotted spoon or strainer, strain the strawberries from their liquid. Gently fold the berries into the batter.
6. Pour the batter into the prepared loaf pan and bake until a cake tester inserted in the center comes out clean, 55 minutes to 1 hour. Cool in the pan for 5 to 10 minutes, then remove to a rack to cool completely.
7. Make the glaze: In a small bowl, whisk together the confectioners’ sugar and lime juice. Drizzle over the cooled cake and top with lime zest.
359 calories
12g fat
60g carbs
5g protein
47g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
