When the crunch came to move at the end of March, we noticed the lemon tree still heavily ladened with lemons. The story of my life as been revolving around what to do with lemons. As much as I love lemons and use them in just about everything I can get my hands on, I still managed to end up with too many lemons. If I were more motivated, I would have managed to preserve them. That didn't happen. We are, however, getting to the end of the lemon harvest. So all wasn't lost.
This Coconut Lemon Loaf Cake was a great way to use of a few of the the last lemons. Easy, quick and tasty!
The house that we have moved into has three large loquat trees. To my ignorance, I had no idea what they were. Now I am a little more well informed but non the wiser as they say. Click here to find out all about loquats if you are in the dark like me.
What in the word and I am going to do with a million loquats? Seriously, I think that is how many are out there. They are ripening faster than I can blink and starting to drop to the ground. Every bird in site is having a field day and lets not get started on the ants. Oh, I have my work cut out for me. I thought the one lonely apricot tree in the other garden was labour intensive. Well, apricots meet loquats! I gotta' say I am not in love with their flavour. I am trying to convince myself they are great and wonderful and my new best friend, but nah. So, now I am on to searching recipes of what to do with these little buggers. Honestly, I am now looking at them as a pest. The thing is, they seem pretty time consuming and labour intensive. As much as I love a challenge, I don't know if I am up for this. Maybe I should put a "U pick Loquats" sign outside my house. Stay tuned for the continuing saga of the loquats.
Since this is a lemon recipe and not a loquat one, lets talk about the cake.
It's delicious. I know I say that about lots of food, but it's true. I don't say delicious unless I think it's delicious. And this simple loaf cake was that good. Thankfully, I didn't have the burden of eating the whole thing myself. Yes, sometimes that happens....eek. I am always wondering my I find myself stuffing myself into my clothes. That's a whole other story. Anyway, food is to be enjoyed right? Back to the cake.
As I am still trying to use up the left over lemons, I thought some kind of lemon dessert would be a good idea the other day. Then I added a bit of coconut and this loaf cake it was. Simple and easy. Great for snacks and even as a dessert with fresh cream or custard. Now there is an idea. We just ate it plain just like you see it with a cup of tea. Well, I had tea. Yum.
Coconut Lemon Loaf Cake
Serves 10 / Prep time: 10 minutes / Bake time: 35 minutes
1 1/2 Cups/185 grams flour
1/2 Cup/30 grams shredded coconut
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup/125 grams butter
3/4 Cup/150 grams sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
1 Cup/240 ml Greek yoghurt
Powdered sugar, extra lemon zest & shredded coconut, for dusting the cake (optional)
Preheat oven to 350 degrees F. Grease and a line with parchment paper a loaf tin.
In a medium bowl, sift together the flour, shredded coconut, lemon zest, baking powder and salt. Set aside.
In the bowl of your electric mixer, mix on high speed the butter for about 30 seconds. Add the sugar and beat for a further 2-3 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Scraping down the sides as you mix. Add half of the flour mixture and stir until incorporated. Mix in all the yoghurt with the lemon juice and mix well. Stir in remaining flour until incorporated.
Pour into prepared pan and bake for 35 - 40 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and take off parchment paper. Leave to cool completely. Will store in an airtight container on the counter for up to three days.
Click the downloadable link below to print recipe!
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