浸过药草勒mon-Strawberry Loaf

My husband loved it! He said it reminded him of European bakery. The flavor is so good! When I made it, I used thyme and rosemary. Yum! Thanks!

• Jefmaur

• Plainfield, IL

• 7/25/2022

This is a delightful loaf. My only suggestion is to go for a pan that is on the smaller than larger side. I used my bread loaf pan and it was too long and wide, causing this to not be very tall. But the flavor is wonderful and it's very flexible.

• Palm Springs, California

• 5/4/2021

Have made this twice now - first time I followed the recipe, second time I tweaked it slightly. Herbs were very subtle in the original recipe and the strawberry jam too sweet for me. For a more herby flavour I mixed the herbs with softened butter and let sit for a day before melting, used blackcurrant jam (personal preference) and lemon juice instead of milk in the icing. As the method is based on a genoese sponge you really need to whisk the eggs and sugar. Everyone loves the savoury notes from the herbs and the sweet jam and icing. A great hit with family, friends and work colleagues.

• Kizwiz

• Devon

• 4/27/2021

Makes a very light textured and moist cake Used Rosemary as the herb I did not whisk the eggs and sugar together rather beat them with a fork for 1 minute then continued the steps in the recipe with a large spoon adding the flour will rectify any butter that has not incorporated fully As the recipe is sugar heavy used lemon juice in the icing it was the right decision Next time I’ll try using lime and lime zest instead of lemon

• irishbeef

• UK

• 5/27/2020

Excellent!! Used sage as the herb and replaced butter with coconut oil.

• mtaisey

• Thousand Oaks, CA

• 7/29/2019

Love love love this lemon strawberry bread! I infused the butter with lots of fresh rosemary. I’ll certainly make this again!

• janetvo

• South Texas

• 5/20/2019

So tasty! I was too timid with the amount of herb, next time will punch it up a little more. Nice balanced, fresh, buttery flavors. Did use an inordinate number of bowls and utensils though. But worth making again. (saucepan, strainer, grater, three bowls, measuring cups, measuring spoons, spatulas, whisks, mixer, beaters)

• lcalkins

• Bellefonte, Pa

• 5/20/2019

This was really good! Although I could not taste the thyme I used at all (and I used plenty). Next time I might try one of the other herbs in cases it infuses better, or let it infuse longer. The strawberry jam was fine. but next time I think I will just use real fruit cooked down with some sugar. The icing on the top was very yummy.

• kittenplan

• 5/18/2019

Yeah, I really didn’t like this cake. I thought it was gummy from all the jam, far too tart from all the lemon and waaaaaaaayyyyy too sweet, even after I sprinkled the finished glazed loaf with flaky sea salt. Sorry to burst anyone’s bubble, but this ain’t worth the time or cost of ingredients to make.

• summacumlaude

• Philadelphia

• 5/18/2019

This was great and different from other loaves, which I loved. I used thyme and wondered if the flavour would come through and it very much does. Cannot tell you how fantastic is smells! I used Bonne Maman strawberry jam but would be interested in trying out finally chopped strawberries as opposed to the jam. Will definitely make this again.

• tochefs

• Toronto

• 5/14/2019

This was incredible, I’ve already made it 4 times! It’s the perfect spring treat to bring to your neighbors. I used strawberry jam, but will experiment with blueberry and lavender next! I used both bay leaves and rosemary, and preferred the bay leaves. My perfect loaf was baked for 27 minutes, rotated, and baked for another 27 minutes. I didn’t have a zester, so I just added a little lemon juice to the frosting, and a little extra lemon juice to the batter. I also didn’t use parchment paper. I buttered the pan really well and had no problems removing the loaf. 10/10 will make again!

• ashleymarie89194281

• Tetonia, Idaho

• 5/12/2019

This was wonderful! I’m not a baker by nature, and this was easy to make and tasted delicious. I used rosemary as my herb, and it was definitely present in the taste of the cake but subtle and not overpowering. The final product was moist and not at all dry. I used Bonne Maman strawberry preserves, and I really liked that component of the cake.

• madremia

• Saint Paul, MN

• 5/10/2019

I am a lemon freak like Renniturillo5096, and would love to make this. For the 2 people that have, which herb did you choose? Renniturillo5096 made it twice, would love to know which they chose because I’m a little nervous to try out the herbs. Thanks!

• sluismd

• Jackson, WY

• 5/9/2019

I made this twice, once I used raspberry jam. I am a lemon freak and always torn between strawberries or raspberries, which to chose (so I made both!). Loved both versions, as did everyone with whom I shared the loaf. And, yes - - I think the photo makes the loaf look like it was overcooked, and dry, it is not a very tempting picture, if I didn't love lemon and wasn't intrigued by the infusion of herbs I wouldn't have given it a second thought. I, unfortunately, didn't take a photo of my loaves. But I can tell you they didn't have that dark edges that are pictured here.

• renniturillo5096

• NJ

• 5/8/2019

Seriously, people only write a review if you've made the recipe. If you're going to critique the picture, just don't! Bake yours a little less obviously. I bet it's delicious and the crunchy crust is the best part ;) I challenge you to make the bread and post your finished product so we can judge it!

• Anonymous

• Cooking Chops USA

• 5/7/2019