A summer loaf cake

I’ve said before and I’ll say it again, I’m a huge fan of loaf cakes. They’re the perfect serving size if you don’t want or need a ton leftover and they’re easy to make — no assembly required.

I also love when they’re topped with some kind of glaze or frosting, even though I struggle with the glaze making a true shell sometimes.

Millie Peartree’s Strawberry-Lemon Loaf Cake via NYT Cooking

The final reason I love loaf cakes is that for some reason, mentally, I can convince myself that it’s breakfast — especially when fruit is involved.

In this cake’s case, there is definitely muffin energy. It has fresh, macerated strawberries and lots of lemon juice. The end result is dense and moist and bright.