Summary

The recipe Lemon and Strawberry Loaf can be made in around about 45 minutes. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 320 calories. This recipe serves 8 and costs 52 cents per serving. It is brought to you by Foodista. It works well as a very reasonably priced side dish. It can be enjoyed any time, but it is especially good for Mother's Day. 13 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up natural yoghurt, sugar, dessicated coconut, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so amazing. If you like this recipe, you might also like recipes such as Glazed Strawberry Lemon Loaf, Lemon Poppy Seed Loaf with Vanilla Lemon Glaze, and Strawberry Lemonade Loaf.

Instructions

Preheat the oven to 180C. Line a 23cm x 12cm loaf tin with baking paper. Beat butter and sugar until pale and creamy. Add eggs, one at a time beating well after each addition. Then add lemon rind and juice. Stir in flour, dessicated coconut, yoghurt and strawberries with a rubber spatula. Pour mixture into loaf tin and smooth the top. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Ingredients

• 1 Butter, softened
• 2 220g Sugar
• 3 Large eggs
• 4 160g Self raising flour
• 5 30g Dessicated coconut
• 6 100ml Natural yoghurt
• 7 finely grated rind and juice of lemon (35-38g lemon juice)
• 8 Fresh strawberries, cut into quarters

Directions

• 1 Preheat the oven to 180C. Line a 23cm x 12cm loaf tin with baking paper.
• 2 Beat butter and sugar until pale and creamy.
• 3 Add eggs, one at a time beating well after each addition. Then add lemon rind and juice.
• 4 Stir in flour, dessicated coconut, yoghurt and strawberries with a rubber spatula.
• 5 Pour mixture into loaf tin and smooth the top.
• 6 Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
• 7 Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.