There’s something undeniably magical about the scent of a lemon loaf baking in the oven.
The sweet, citrusy aroma wraps around you like a warm hug, turning an ordinary afternoon into something special. For me, this lemon loaf isn’t just a recipe—it’s a taste of home, a bite of nostalgia, and a little slice of sunshine on a plate.
I can still picture it: walking through the front door after school, my backpack slung over one shoulder, and there it was—the unmistakable perfume of butter, sugar, and bright lemon zest drifting from the kitchen. My mom always seemed to know exactly when I needed it most. She’d cut me a thick, warm slice, still glistening with that tangy-sweet drizzle, and hand it to me on a little plate with a glass of cold milk. The first bite was pure comfort—soft, moist crumb giving way to a burst of zesty lemon, the sugary crust just barely crisp.
Years later, I still bake this loaf whenever I need a moment of that same warmth. It’s the kind of recipe that turns a simple afternoon into something cozy, a rainy day into something bright. And the best part? It’s just as easy to make as it is to love.
So preheat your oven, grab your lemons, and let’s bake a little nostalgia together.
Lemon Coconut Loaf
Ingredients
- 80 ml Butter room temperature
- 250 ml Caster Sugar
- 2 Eggs Large
- 450 ml All-purpose Flour
- 5 ml Baking Powder
- 2 ml Salt
- 125 ml Milk
- Zest of 1 Lemon
- 5 ml Lemon essence
Drizzle
- 125 ml Caster Sugar
- 60 ml Fresh lemon Juice
Instructions
Make the Batter:
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet mixture, alternating with the milk.
- Stir in the lemon zest and lemon essence until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake on the middle rack of your oven for 40–50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
- 👩🍳 Baker’s Tip: If the top of the loaf starts browning too quickly but the inside isn’t fully baked yet, loosely cover it with a piece of tin foil. This helps prevent over-browning while the center finishes baking.
Prepare the Drizzle:
- While the loaf is baking, gently heat the lemon juice and caster sugar in a small saucepan until the sugar has dissolved. Set aside.
Finishing Touch:
- As soon as the loaf comes out of the oven, slowly pour the warm lemon drizzle over it. Make sure the entire surface is covered – the loaf will soak up the syrup beautifully, adding that signature tangy finish.
- Allow the loaf to cool in the tin. Once cooled, carefully remove and slice.
Lemon Loaf Serving Suggestion
Serve this lemon loaf with a cup of tea or coffee for a perfect mid-day pick-me-up. It also makes a lovely addition to brunch or a sweet gift for someone special.
Whether you’re making it for your family or just for yourself, this loaf brings the kind of comfort only home baking can provide. I hope it becomes a favorite in your kitchen too – just like it was in mine.
Happy baking! 💛
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