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.
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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.
3.5.3226
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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