Lemon and Strawberry Loaf 柠檬草莓面包
For today’s post I would like to express my appreciation to my reader Amanda. I’ve never thought my silent reader whom I’ve never even met before is so kind and generous to share this recipe not only to me but also to you too. Amanda told me she got this book Helen Jackson’s Kitchen when she was in New Zealand and she’d baked this many times for friends and relatives. Outwardly the loaf looked ordinary but they were bowled over by the ‘explosion’ of flavours. How can I resist not making it after hearing such temptation? The original recipe was to use raspberries and since Amanda told me she used strawberries to replace, so I’m following too. The sweet and firm Korean strawberries are very suitable to use in this bake. I must say the end result is the best ever as there is no better flavour combination than lemon and berry, a complete delicious recipe. As the author said “This loaf is moist and full of flavour. While easier to slice when cold. It’s difficult to resist when it is warm from the oven.” Hope everyone of you will try to bake this at home too.
Helen Jackson is New Zealand Woman’s weekly Food Editor. You can visit her site at Food Lovers.co.nz for more lovely recipes.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Lemon and Strawberry Loaf
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 125g Butter, softened
- 220g (1 cup) Sugar (I used 185g)
- 2 Large eggs
- 160g (1¼cup) Self raising flour
- 30g (1/4 cup) Dessicated coconut
- 100ml (1/2 cup) Natural yoghurt
- finely grated rind and juice of 1 lemon (35-38g lemon juice)
- 150g Fresh strawberries, cut into quarters
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 center comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
柠檬草莓面包 Lemon and Strawberry Loaf
材料：
- 125克 软牛油
- 185克 细糖
- 2个 大鸡蛋
- 160克 自发面粉
- 30克 干椰丝
- 100毫升 天然酸奶
- 1粒 柠檬皮屑和柠檬汁 （约35-38克）
- 150克 鲜草莓，切成4瓣
做法：
- 预热烤箱至摄氏180度。用一个长方型23cm x12cm烤盘，铺纸。
- 将牛油和糖搅打至泛白。加入鸡蛋，一个一个加, 打匀后，再加下一个。接着加入柠檬皮屑和柠檬汁，搅拌均匀即可。
- 然后放入自发面粉，干椰丝，天然酸奶和草莓，用塑胶刮刀拌匀即可。
- 将面糊料倒入烤盘内，抹平。
- 放入以预热烤箱烤约50-60分钟或竹签扎入蛋糕内部，拔出没粘糊，就表示熟了。
- 让蛋糕连摸待凉10分钟，才取出放在凉架上完全待凉。
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wow adding coconut is something new – I do love the lemon strawberry combination so this will be on my to-do list now ;p
Hi,Can i replace Self-raising flour with normal plain flour,is it the same and do i need to add something else (eg baking powder), please advise.Thanks Wendy
Wendy, I just google on the website stating that you can use 1sp of baking powder to every cup of plain flour.
Ann, you know I have been wanting to bake this recipe since you posted it up. And hoping I can give you a comment after that…but I didn't get the chance to bake it! Argh! Ok gonna promise myself to bake it before Friday…thanks for sharing this! 🙂
I would love have a slice or two with my morning coffee..looks so moist and delicious! You are pro in this department and in my book! Thank you for sharing love and have a wonderful day!
O that sounds like a perfect combination indeed. love strawberries and even though I've never successfully baked with them due to their 'wet' nature, I'm def gonna try this gorgeous cake!
hi ann, after making the strawberry cake for my last bake event, i realised how good it was in bakes. Let me keep this recipe first, see i might use other berries in time to come. Thank you!
Beautifully baked again, the loaf is moist enough, isn't it! I should have an excuse to eat more due to the reduced sugar amount : ).
The cake looks moist and yummy! Lemon pairs well with any fruits! Would love to have a slice with a cup of tea!
I can't wait to try this recipe with ur raving, Ann. Like ur new wooden board background (t's new in ur blog right?)
Angel, My Green Tea Tiramisu was based on the book of Okashi. This link is here https://www.anncoojournal.com/2011/02/green-tea-tiramisu.html
Btw, when I wanted to make this cake just realized the lemon in my fridge had rotted. Sigh got to wait for another time when I get ready all the ingredients .
When did u make green tea tiramisu ??! Why I miss it?
yummy…saw this in your FB…makes me drool
Hi Ann….i m so inspired by ur baking..btw, if without the dessicated coconut..do u think the taste will be much of different ?your loyal fans fom today onwards..KYM
Yes, blueberry is just as nice. I baked one for my son's teacher – too lazy to dice the strawberries, so I bought a punnet of blueberries, and my son said the teacher and the class enjoyed it very much.amanda
HI KYM, Thank you for stopping by. You can omit the dessicated coconut as only small amount is used. Perhaps you can also consider to use blueberry to replace strawberry.
Can never get enough of strawberries. Yum! Hey Ann, finally got my Drop-down Menu working. I'm half-dead liao; so tedious. Lol! Do chk out my post on Limpets, The Poor Man’s Abalone & at the same time, take a look at my newly revamped Cooking Page & let me know if u like the new change. All to your credit, dear!
Shirley, You most welcome:) I saw it! Nice and need job.
Thats a very lovely cake with the bursts of strawberries !
Dear Ann, Can I omit the dessicated coconut or replace it with other ingredients? Will it make a huge different in the loaf without the coconut?
Oh I can imagine the great combination flavor of this recipe. You have also present the cake beautifully. 🙂
Li Shuan, I always love your compliment… hahaa… sounds so thick skin! :DD
This looks easy to make, but as I'm not a coconut fan, think I'll need to come up with a substitute for it. Nice clicks!
Cheah, I think you can omit the desiccated coconut as only 30g is used.
Perfect cake for tea time :-). My "To Bake" list is getting longer.
Hi AnnThanks, and don't mention it. It was a pleasure to have shared with you the recipe. Amanda
Hi Amanda,Thank you very much for sharing this lovely recipe. Everyone at home enjoyed this cake very much. In fact I made the 2nd one yesterday for a friend.
Hi, I just wanted to thank you for following my blog.By the way I have clicked through to some of your ads to "spread the love" Carole's Chatter
Hi Carole, Thank you very much!
My mum would love this! Saw some nice strawberry at fairprice, should grab some and make this for her 🙂 Thanks for sharing Ann 🙂
Wow … another 很美又好吃的蛋糕出炉了
Chris, Remember to buy the fresh strawberries.
That is a lovely cake. It's true that using Korean strawberries really make wonders of cake.
What a gorgeous loaf – and source of inspiration!
This is a lovely cake. !
hmmm! Loving this loaf! Looks very crumbly and delicious!!
Looks good , definitely I will try it when I free
What a data of un-ambiguity and preserveness of precious know-how about unexpected feelings.Here is my web page … vietnam tourism
Looks delicious this lemon and strawberry loaf…I like the idea of yogurt and coconut in it…I just need a cup of tea now :)Hope you are having a great week Ann!
looks really pretty and delicious!
The cake looks very delicious! I've nominated you an award, hope you'll like it!
It looks very fresh and loaded with seasonal flavours!
Ann, this is just lovely! It sounds so simple to make and what a treat that it has an explosion of flavor…yes, how could one resist?!! How wonderful it is to have such kind readers!
The cake looks delicious Ann. So nice of Amanda to share it with all of us.
Mi querida Ancoo me encantan los bizcochos de limón luce absolutamente hermoso,me llevo una rebanada para mi desayuno,abrazos hugs,hugs.
Dear Anncoo
Wishing you a speedy recovery.
May God bless you.
Take care
Florence
Wow! Ann another tempting bake! You are just so talented! I must try this but i only have a smaller loaf pan – 21 cm x 11cm (measurement taken from the inner rim of pan – is this the right way to measure i wonder?) do i have to reduce the ingredients pls?
Hi Zoe, Is alright to you use your smaller loaf pan (21 x 11cm) to bake this full recipe.
Yummy clicks! 😉
That is a lovely loaf and delightful recipe 🙂
I lived for a couple of years in New Zealand and loved that magazine.This lemon and strawberry loaf looks so good. Anything with yoghurt in it is healthy and you're allowed 2 pieces, right?
This really is a beautiful loaf cake. I totally agree with you that I love the lemon and berry combo! Gotta give this recipe a try.
Oh Ann, I love this type of cake very much. Lemon+Strawberry, I like the combo! Yes yes yes, this is going to my cook list now. How long is your cook list, Ann? I lost nearly all of the recipes that I want to try when my computer was broken but in such a short period, the list is built up again!
Beautiful! My mouth is watering just looking at this loaf:)
Oooh…this looks pretty and tempting! I love that coconut is added. I'm sure it gives a lovely flavour. This makes me want to bake again 😀
This looks sooooo good. Two of my fave flavors.
Thank you for sharing your reader's recipe. I love the flavor and have baked it twice. Both times the cakes turned out very crumbly. The oven temp,baking tin,mixing time,baking time all checked. What could have gone wrong? Gracie Young
Your cakes look amazing!!
Like your presentation and I am sure the cake taste excellent 🙂
Yummy…this looks soooooooo good..;)Tasty Appetite
I can imagine how flavorful this loaf is! Certainly will like to bake this too. Thanks for sharing another great bake!
Fantastic loaf. Will definitely try it out! I will just add strawberries to this lovely lemon cake I made recentrly: http://vkusnoteka.blogspot.com/2012/04/blog-post.html Of course I will omit the chocolate chips 🙂
Hi Annie, I saw your lemon cake post. Looks pretty and remember to add strawberry when you want to bake it again.