Lemon and Strawberry Loaf
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
Preparation
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. Add eggs, one at a time beating well after each addition. Then add lemon rind and juice.
3
Stir in flour, dessicated coconut, yoghurt and strawberries with a rubber spatula.
4
Pour mixture into loaf tin and smooth the top.
5
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
6
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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About
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?
Yield:
1 loaf pan
Added:
Monday, April 9, 2012 - 7:33am
