Lemon and Strawberry Loaf
Lemon and Strawberry Loaf could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 320 calories, 5g of protein, and 15g of fat each. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A few people really liked this side dish. 13 people found this recipe to be yummy and satisfying. Head to the store and pick up coconut, sugar, eggs, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. Similar recipes are Glazed Strawberry Lemon Loaf, Lemon Poppy Seed Loaf with Vanilla Lemon Glaze, and Strawberry Lemonade Loaf.
Servings: 8
Ingredients:
125g Butter, softened
220g (1 cup) Sugar
2 Large eggs
160g (1 1/4cup) 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
Equipment:
baking paper
oven
spatula
skewers
wire rack
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
