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Eggless Lemon & Coconut Loaf Cake
AuthorMeg's KitchenLemon & Coconut are a match made in heaven. It tastes absolutely delicious in cake. This cake specially has lovely sweet and sour notes imparted by the lemon drizzle on top. It a must try super easy tea cake recipe. No frosting needed, it’s yumm just as it is!!
Ingredients for the Lemon Drizzle
60 g Granulated Sugar
4 tbsp Lemon Juice
Ingredients for Cake
2 cups All Purpose Flour/ Maida
1 ½ tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
½ cup Dry Desiccated Coconut
135 g Castor Sugar/ Powdered Sugar
½ cup Butter
180 g Hung Curd
3 tbsp Lemon Juice
2 tsp Lemon Zest
3 tbsp Water
Directions for Lemon Drizzle
1
- Mix the lemon juice and sugar in a pan.
- Now melt the sugar on low heat till melted.
- DO NOT overcook the syrup. You want it thin. It will thicken as it cools.
Directions for Cake
2
- Preheat the oven to 180 degree Celsius.
- Line an 8 x 4 inch loaf tin with parchment paper or melted butter and flour.
- Take butter and sugar in a bowl. Using a hand mixer, beat the sugar and butter until light fluffy and creamy, approximately 3-4 minutes.
- And curd, 3 tbsp lemon juice and lemon zest and mix well again.
- In another bowl sift together flour, salt, baking powder, baking soda.
- Then add desiccated coconut to the dry flour bowl.
- Combine the ingredients from both the bowls and mix gently until dry and wet ingredients are incorporated well.
- Now add water and adjust the consistency.
- Transfer the batter into the lined tin and spread evenly.
- Bake at 180 degree Celsius for 45-50 minutes or until baked completely.
- Check the centre of the cake for doneness, using a skewer
- Remove and cook on the cooling rack for 5-7 minutes in the tin.
- Unmould and drizzle the lemon syrup we made earlier onto the warm cake.
- Now cover and cool completely before you slice.
NOTES
3
- You can use fresh grated coconut but dry desiccated is preferred.
- You can use any shape if tin, baking time ill vary in that case.
- In case skipping the lemon syrup, increase the sugar in the cake by 40 gms.
- You can poke small holes and drizzle the syrup if you like.
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Ingredients
Ingredients for the Lemon Drizzle
60 g Granulated Sugar
4 tbsp Lemon Juice
Ingredients for Cake
2 cups All Purpose Flour/ Maida
1 ½ tsp Baking Powder
1 tsp Baking Soda
¼ tsp Salt
½ cup Dry Desiccated Coconut
135 g Castor Sugar/ Powdered Sugar
½ cup Butter
180 g Hung Curd
3 tbsp Lemon Juice
2 tsp Lemon Zest
3 tbsp Water
Directions
Directions for Lemon Drizzle
1
- Mix the lemon juice and sugar in a pan.
- Now melt the sugar on low heat till melted.
- DO NOT overcook the syrup. You want it thin. It will thicken as it cools.
Directions for Cake
2
- Preheat the oven to 180 degree Celsius.
- Line an 8 x 4 inch loaf tin with parchment paper or melted butter and flour.
- Take butter and sugar in a bowl. Using a hand mixer, beat the sugar and butter until light fluffy and creamy, approximately 3-4 minutes.
- And curd, 3 tbsp lemon juice and lemon zest and mix well again.
- In another bowl sift together flour, salt, baking powder, baking soda.
- Then add desiccated coconut to the dry flour bowl.
- Combine the ingredients from both the bowls and mix gently until dry and wet ingredients are incorporated well.
- Now add water and adjust the consistency.
- Transfer the batter into the lined tin and spread evenly.
- Bake at 180 degree Celsius for 45-50 minutes or until baked completely.
- Check the centre of the cake for doneness, using a skewer
- Remove and cook on the cooling rack for 5-7 minutes in the tin.
- Unmould and drizzle the lemon syrup we made earlier onto the warm cake.
- Now cover and cool completely before you slice.
NOTES
3
- You can use fresh grated coconut but dry desiccated is preferred.
- You can use any shape if tin, baking time ill vary in that case.
- In case skipping the lemon syrup, increase the sugar in the cake by 40 gms.
- You can poke small holes and drizzle the syrup if you like.
Can you give butter qty in gm plz?
Sure, 110 gms approximately.