Scale

**For the Bread**

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, melted

2 large eggs

½ cup plain Greek yogurt (or sour cream)

¼ cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup chopped fresh strawberries

**For the Glaze**

½ cup powdered sugar

1–2 tablespoons lemon juice

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1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, whisk sugar, melted butter, eggs, yogurt, lemon juice, zest, and vanilla until smooth.

4. Add wet ingredients to dry ingredients and stir until just combined.

5. Fold in chopped strawberries gently.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 45–55 minutes or until a toothpick comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack.

9. Whisk glaze ingredients until smooth and drizzle over cooled bread.

10. Let glaze set before slicing.

Use ripe but firm strawberries for best texture.

Add white chocolate chips or poppy seeds for variation.

Store in an airtight container at room temperature for up to 3 days.

Delicious served chilled or lightly warmed with butter.