Sun-Kissed Strawberry Lemon Loaf

Preheat the oven to 350ºF (177ºC) and grease a 9x5-inch loaf pan.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.

Gently fold in the sliced strawberries, reserving some to press into the top of the loaf before baking.

In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until well combined.

Pour the wet ingredients into the dry ingredients and use a spatula to gently stir the mixture together until no flour pockets remain.

Pour the batter into the prepared loaf pan and press the reserved strawberries into the top.

Bake the loaf for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.

Remove the loaf from the oven and, while it's still hot, poke several holes into the top with a skewer or knife.

In a small container with a spout, whisk together the granulated sugar, lemon juice, and warm water.

Slowly and evenly pour the lemon glaze over the hot loaf.

Allow the loaf to cool completely before removing from the pan and serving. Store leftover loaf in the refrigerator, tightly covered, for up to 5 days. The loaf can be frozen for up to 2 months and should be thawed in the refrigerator overnight before serving.