This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don’t use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake’s tart-sweetness. Have it as dessert or a snack, but it’s especially good at breakfast with hot coffee or tea.
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Serving Size: 1 -inch loaf (55g) | ||
Recipe Makes: 9-inch loaf | ||
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Calories: 57 | ||
Calories from Fat: 32 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 141.8mg | 44 % | |
Sodium 65.9mg | 2 % | |
Potassium 76.1mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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