Lemon and Strawberry Loaf

Vegetarian
Lemon and Strawberry Loaf
45 min.
8
320kcal

Suggestions

This lemon and strawberry loaf is a delightful treat that combines the sweetness of strawberries with the tangy freshness of lemons. The result is a moist and flavorful cake that's perfect for any occasion. Whether you're looking for a delicious dessert or a tasty snack, this loaf is sure to hit the spot.

The recipe is simple to follow, and the end result is a beautiful and impressive loaf that will impress your family and friends. The fresh strawberries add a burst of flavor and a lovely pop of color, while the lemon provides a refreshing twist. This loaf is perfect for those who love fruity desserts and are looking for something a little bit different.

Not only does this lemon and strawberry loaf taste amazing, but it also has a beautiful presentation. The bright red strawberries and the golden crust create a visually appealing treat that will be the star of any table. So, if you're looking for a recipe that's both delicious and stunning, this is the one for you.

Whether you're a baking enthusiast or a beginner, this lemon and strawberry loaf is a must-try. It's a simple yet impressive recipe that will surely become a favorite in your household. So, preheat your oven and get ready to enjoy the wonderful flavors of this delightful treat!

Ingredients

  • 125 butter softened
  • cup sugar 
  •  eggs 
  • 1.3 cup self raising flour 
  • 0.3 cup coconut or 
  • 0.5 cup yogurt 
  •  juice of lemon finely grated (35-38g lemon juice)
  • 150 strawberries fresh cut into quarters

Equipment

  • baking paper
  • oven
  • wire rack
  • spatula
  • skewers

Directions

  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 Facts

Calories320kcal
Protein5.66%
Fat42.86%
Carbs51.48%

Properties

Glycemic Index
32.01
Glycemic Load
27.21
Inflammation Score
-3
Nutrition Score
5.0352173913043%

Flavonoids

Cyanidin
0.32mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.66mg
Peonidin
0.01mg
Catechin
0.58mg
Epigallocatechin
0.15mg
Epicatechin
0.08mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.1mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
0.22mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:319.53kcal
15.98%
Fat:15.52g
23.88%
Saturated Fat:9.49g
59.32%
Carbohydrates:41.95g
13.98%
Net Carbohydrates:40.87g
14.86%
Sugar:26.94g
29.93%
Cholesterol:76.5mg
25.5%
Sodium:124.5mg
5.41%
Protein:4.61g
9.22%
Selenium:12.11µg
17.29%
Vitamin C:12.64mg
15.32%
Manganese:0.27mg
13.49%
Vitamin A:467.89IU
9.36%
Phosphorus:66.65mg
6.66%
Vitamin B2:0.1mg
5.82%
Folate:19.06µg
4.76%
Fiber:1.08g
4.32%
Vitamin E:0.63mg
4.21%
Vitamin B5:0.37mg
3.67%
Calcium:35.19mg
3.52%
Copper:0.07mg
3.35%
Zinc:0.47mg
3.14%
Vitamin B12:0.18µg
3.02%
Potassium:104.15mg
2.98%
Iron:0.53mg
2.96%
Magnesium:11.82mg
2.95%
Vitamin B6:0.04mg
2.16%
Vitamin B1:0.03mg
2.15%
Vitamin D:0.24µg
1.57%
Vitamin K:1.63µg
1.56%
Vitamin B3:0.31mg
1.55%
Source:Foodista