Jump to Recipe
An easy and delicious lemon loaf recipe that makes for the perfect snack or dessert!
This is such a great dessert to serve in the summer using fresh lemons! Feel free to serve it with a little bit of vanilla ice cream.
Coconut Lemon Loaf
Ingredients
Loaf Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp poppy seeds
- 1/4 cup unsweetened shredded coconut
- 3/4 cup white sugar
- 1/3 cup coconut oil, melted
- 3 tbsp fresh squeezed lemon juice
- 2 medium eggs
- 2/3 cup buttermilk
- 1 zest from one lemon
Lemon Glaze
- 1 cup icing sugar
- 1 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Grease a 9"x5" loaf pan or line it with parchment paper.
- In a medium-sized bowl, mix together 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt.
- In a small bowl, zest two lemons and set the zest aside to use later.
- In a large bowl, mix together the 3/4 cup white sugar, 1/3 cup melted coconut oil, 2 eggs, and 2/3 cup buttermilk. Mix until all of the ingredients are well combined and any solidified coconut oil is mixed in. (See notes below on how to avoid coconut oil chunks.)
- After the wet ingredients are mixed, add in half of the lemon zest and mix until just combined.
- Add the dry ingredients into the wet ingredients and mix with a wooden spoon until all f the ingredients are combined and no large clumps are present. Some bubbles may form in the mixture – this is normal.
- Fold in the poppy seeds and mix until well-combined.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes. The loaf is done when a toothpick inserted into the center of the loaf comes out clean.
- While the loaf is cooling, prepare the glaze by combining 1 cup icing sugar and 1 tbsp fresh lemon juice in a small bowl and whisking until the mixture is smooth.
- Add 1/4 cups unsweetened shredded coconut to a small, ungreased frying pan and toast over medium-lo heat, stirring occasionally for approximately 10 mintes or until the coconut has a light golden colour.
- When the loaf has cooled completely, drizzle the glaze over the top and sprinkle with toasted coconut and additional lemon zest (optional).
Notes
- It is important to zest the lemons before you squeeze them. To keep the zest from drying out, place it in an air-tight container and store it in the fridge until you are ready to garnish the loaf.
- The coconut oil should be melted and warm but not hot.
- For best results and to avoid the coconut oil from solidifying, let all the wet ingredients get to room temperature before mixing.
- Poppy seeds can be substituted for chia seeds or coconut flakes if desired.
- In order to get the maximum amount of lemon juice from the lemons, ensure that ripe lemons are used. A good indicator of ripeness is when the lemons are soft.
- Using room-temperature lemons will make them easier to juice. You can also gently roll your lemons on a countertop before squeezing them.
- After you combine your wet ingredients with the dry ingredients, some bubbles may form. This is normal, and a good indication that the baking soda is activating with the acidity from the lemon juice in the recipe.
- For the zest in the recipe, I prefer to have a finer zest. I used this zester (https://www.amazon.ca/Citrus-Zester-Cheese-Grater-AdeptChef/dp/B01IJHU7YO)
- For the zest used on top of the loaf as a garnish, I used a coarser zest. I used this grater (https://www.amazon.ca/WHOSEE-Stainless-Zester-PeelingTool-Peelers/dp/B01M0UY3GZ/ref=pd_lpo_79_t_0/135-3089878-8424935?_encoding=UTF8&pd_rd_i=B01M0UY3GZ&pd_rd_r=4818566e-16a8-4b5b-a55e-7ef1bd0be705&pd_rd_w=y7S9z&pd_rd_wg=VimJl&pf_rd_p=e3a1248d-31f8-4a3e-8bd9-de32736d5db8&pf_rd_r=434NR4QG9YMKGZN2QZ2S&psc=1&refRID=434NR4QG9YMKGZN2QZ2S)
