Strawberry Sour Cream Bread

1/2 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
Zest of 1/2 lemon
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
2 cups strawberries (fresh, frozen, or canned)*

Preheat the oven to 350F/175C. Butter a 9×5-inch loaf pan and set aside.

Cream the butter and sugar in a large bowl, then beat in the eggs, one at a time. Stir in the vanilla and lemon zest. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Slowly and alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients.

Gently fold in the strawberries, then pour the batter into the pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

*Believe it or not, frozen and canned work best in this recipe. If using either, make sure they are well drained before adding to the batter.

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