Lemon and Strawberry Loaf

7 steps · 45 min total

1. 01

   Prepare Oven and Tin

   Preheat your oven to 180°C. Line a 23cm x 12cm loaf tin with baking paper, ensuring it overhangs slightly on the long sides for easy removal.
2. 02

   Cream Butter and Sugar

   In a large bowl, beat the butter and sugar together until the mixture is pale and creamy, almost fluffy.
3. 03

   Add Eggs and Lemon

   Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should stay smooth.

   Stir in the lemon juice.

4. 04

   Fold in Dry Ingredients

   Use a rubber spatula to gently fold in the self-raising flour, dessicated coconut, natural yoghurt, and chopped strawberries until just combined. Be careful not to overmix.
5. 05

   Fill Loaf Tin

   Pour the batter into the prepared loaf tin and use the spatula to smooth the top evenly.
6. 06

   Bake the Loaf

   Bake for 50 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. The top should be golden brown.
7. 07

   Cool the Loaf

   Let the loaf cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. This helps prevent it from breaking apart.