Description
My Strawberry Lemon Brioche Cake is a soft, fluffy, and buttery delight bursting with fresh strawberries and lemon zest. Perfect for breakfast, teatime, or dessert, this cake is simple to make yet full of love and flavor.
Ingredients
Scale
- 500g strong white bread flour
- 70g granulated sugar
- 10g salt
- 10g instant yeast
- 6 large eggs, at room temperature
- 250g unsalted butter, softened
- Zest of 2 lemons
- 150ml warm whole milk
- 250g fresh strawberries, hulled and diced
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Combine flour, sugar, salt, and yeast in a bowl.
- Add eggs, warm milk, lemon zest, and vanilla. Mix to form dough.
- Knead in softened butter gradually for 8–10 min until smooth.
- Cover and let rise for 1–2 hours until doubled.
- Fold in diced strawberries gently.
- Shape into loaf or braid; place in greased tin.
- Brush with egg wash; sprinkle sugar if desired. Let rise 30–45 min.
- Bake at 180°C (350°F) for 35–40 min until golden and skewer comes out clean.
- Cool slightly before slicing and serving.
Notes
Use soft butter and warm milk for a fluffy brioche. Fold strawberries gently to avoid soggy dough. Can be made ahead and baked fresh. Store in an airtight container or freeze for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg