For Cake

Preheat oven to 350 degrees.

Grease the bottom and line a 9 x 5 inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal of the loaf once baked.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and lemon zest on medium high speed until light and fluffy, about 2 minutes.

Add one egg at a time, scraping down bowl in between each addition. Add the vanilla and mix until well combined.

Add the flour mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Combine on low speed until just a few streaks of flour remain.

Transfer the batter to the prepared loaf pan.

Bake at 350 degrees for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining.

Remove the cake from the oven and allow to cool in the pan for about 15 minutes. Use the parchment paper sling to remove the loaf and cool completely on a wire rack before adding the strawberry glaze.

For Strawberry Glaze

To make the glaze, pulse one cup of fresh or frozen strawberries in a food processor until pureed. Transfer to a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the liquid in the refrigerator for 15 minutes.

Add the confectioner’s sugar, milk and 2 tablespoons strawberry puree in a medium bowl. Use a whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour over the top of the cooled cake, allowing the glaze to spill down the sides of the loaf.

Top with fresh berries if desired.