Lemon and Strawberry Loaf


by: Anncoo

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 flavors. How can I resist not making it after hearing such temptation?


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serves: 5-6

125 g Butter, softened

220 g (1 cup) Sugar (I used 185g)

2 large eggs

160 g (1 1/4cup) Self raising flour

30 g (1/4 cup) Desiccated coconut

100 ml (1/2 cup) Natural yoghurt

1 finely grated rind and juice of lemon (35-38g lemon juice)

150 g Fresh strawberries, cut into quarters

Nutrition Facts
Lemon and Strawberry Loaf

Servings Per Recipe: 5

Amount per Serving

Calories: 2028

  • Total Fat: 104.4 g
  •     Saturated Fat: 66.8 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 446.7 mg
  • Sodium: 1756.9 mg
  • Total Carbs: 187.9 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 162.5 g
  • Protein: 91.3 g

how is this calculated?

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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, desiccated 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, and then turn out onto a wire rack to cool completely.

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