Lemon Loaf

This easy healthy lemon loaf is better than most because it tastes amazing but has far less sugar! No mixer needed no cake mix just pantry basics

Course: Baking

Cuisine: American

Keyword: lemon loaf, lemon bread, lemon pound cake, lemon drizzle cake, lemon yoghurt cake, lemon coconut cake

Servings: slices

Calories: 148kcal

4.49 from 25 votes

Heat your oven to 180 degress celsius (360 F)
Line and grease your loaf tin, if you are using silicone bake ware you may not need to
Place egs, yoghurt and sugar in a medium mixing bowl, whisk until combined
Add olive oil, whisk until combined
Add the zest and juice from one lemon, whisk until combined
In a large mixing bowl place the remaining dry ingredients (flour, baking powder, deiccated coconut). mix these ingredients with a clean dry whisk or fork so that they are evenly distributed.
Add the wet ingredients to the dry ingredients. mix until just combined
Pour batter into loaf tin
Bake for 35-40 minutes. When done the loaf will be firm, the top may have cracked a little and will be golden in colour. When you insert a toothpick into the centre it will come out clean
(Optional) Lemon syrup glaze. This needs to be done while the loaf is still warm and in its loaf tin. Combine the second measure of lemon juice and sugar in a small bowl or measuring cup, heat until the sugar dissolves. I use a microwave
Pierce the surface of the loaf with a toothpick, creating regulalry spaced holes across the surface
Pour on the lemon syrup
Leave loaf to cool in the tin

The desiccated coconut can be substituted for ground almond, or additional sugar
The yoghurt can be subbed for ¾ cup of milk or milk substitute
Store the loaf in an airtight container for up to 3 days. I find it best the day after it is made