Description
This Strawberry Lemon Brioche Cake is soft, buttery, and kissed with bright lemon zest and juicy strawberries. I bake it when I want a brioche-style crumb that feels rich and tender, but still fresh and light. Perfect for brunch, spring celebrations, or a cozy slice with coffee—every bite tastes like sunshine.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 1/2 cup (120ml) warm whole milk
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (150g) fresh strawberries, diced and patted dry
- 1 teaspoon all-purpose flour (to toss with strawberries)
- 2 tablespoons strawberry jam
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar, for dusting
Instructions
- Stir warm milk with 1 tablespoon of the sugar, sprinkle in yeast, and let stand 5–10 minutes until foamy.
- Add eggs, remaining sugar, lemon zest, lemon juice, salt, and flour. Mix until a shaggy dough forms.
- Knead, adding softened butter a little at a time, until the dough turns smooth and elastic (8–10 minutes).
- Cover and let rise in a warm spot until doubled, about 1–2 hours.
- Pat strawberries dry and toss with 1 teaspoon flour to reduce excess moisture.
- Gently fold strawberries into the dough. Spread dough into a greased 9-inch cake pan. Swirl strawberry jam over the top and lightly press it in.
- Cover and let rise again until puffy, 30–45 minutes.
- Preheat oven to 350°F (175°C). Whisk egg and milk, then brush over the top.
- Bake 30–35 minutes until deeply golden. Tent with foil if browning too quickly.
- Cool 10–15 minutes, dust with powdered sugar, slice, and serve.
Notes
Use room-temperature eggs and softened (not melted) butter for the best brioche texture. Pat strawberries dry so the crumb stays fluffy, and toss them with a little flour to help them behave in the dough. Store covered at room temperature for 1–2 days or refrigerate up to 4 days; warm slices briefly before serving. Freeze individual slices up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg