The loaf cake gets its name from the tin in which it is cooked and it is widely considered to be a classic of the English cuisine. This variation with strawberry and yogurt is a tasty addition to your breakfast repertoire, good for any season.
The recipe is very simple, as it only takes three easy steps, and it's ready in less than one hour. The result will be a superbly spongy and fresh strawberry cake with a hint of vanilla that will put a big smile on your face and set you off for a happy day 😊🌼. The rice contributes to a rich flavor and a refined texture, with the extra benefit of making it more suitable for freezing 👍.
You can store the cake in an airtight container for 3 days as it is quite moist. Alternatively, you can store it in the fridge for a bit longer or slice and freeze it for up to four weeks.