Strawberry Loaf Cake

This Strawberry Loaf Cake is a versatile cake; serve it any time of day, from an easy breakfast, for morning tea, an afternoon snack, through to an evening dessert. The cake is filled with sweet, fragrant strawberries, their flavour heightened by orange zest, with a simple orange glaze to finish the cake. It is one of the easiest cakes you will ever make, and is certain to become a family favourite.

• 250 g (1 & ⅔ cups) plain/all-purpose flour
• 200 g (1 cup) caster/superfine sugar
• 2 teaspoon baking powder
• ½ teaspoon sea salt
• 2 teaspoon orange zest – finely grated
• 320 g (11 oz) fresh strawberries – cut into 1 cm/ ½ inch pieces. This is the prepared weight after the strawberries have been hulled.
• 120 g (½ cup) unsalted butter – melted and allowed to cool
• 1 teaspoon vanilla extract
• 2 large eggs – at room temperature
• 180 g (¾ cup) full-fat sour cream – at room temperature

• 90 g (⅔ cup) icing/powdered sugar – sifted if necessary
• 4-5 teaspoon freshly squeezed orange juice – until desired consistency is achieved