As soon as March rolls around I can’t stop thinking about spring. My cooking and baking in the takes a turn towards spring too. Yellow, sunny, happy lemons speak spring to me. This lemon loaf cake is a perfect combination of sweet and tart. It’s nice and moist. I like to add a bit of toasted coconut on the top, I think it goes great with the citrus and it looks pretty too!
Coconut Lemon Loaf Cake:
- 1/2 cup butter
- Zest from one lemon
- 3 eggs
- 2/3 cup fresh lemon juice
- 2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup sour cream
- 1 tablespoon lemon fresh juice
- 1 1/2 cup powdered sugar
- 1/2 cup Unsweetened coconut (toasted)
In bowl add flour, baking soda, salt, and baking powder. Set aside. With an electric mixer whip butter, add sugar and continue to beat until combined. Add eggs, zest and lemon juice and mix well scrapping the sides of mixing bowl to get all ingredients mixed well. Add sour cream, then gradually add milk and dry ingredients until completely mixed.
Add to greased loaf pan and cook at 350 for 50-60 minutes. Allow loaf to completely cool.
Meanwhile, prepare frosting. In an electric mixture, add lemon juice and powdered sugar. Start adding one teaspoon of water and continue until you reach desired consistently.
Next up, toast coconut shavings. In a frying pan toast coconut over medium heat until golden brown.
Add frosting onto loaf cake and sprinkle coconut over the top. Slice and enjoy!