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Eggless Lemon & Coconut Loaf Cake

Yields8 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Lemon & 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

  1. Preheat the oven to 180 degree Celsius.
  2. Line an 8 x 4 inch loaf tin with parchment paper or melted butter and flour.
  3. 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.
  4. And curd, 3 tbsp lemon juice and lemon zest and mix well again.
  5. In another bowl sift together flour, salt, baking powder, baking soda.
  6. Then add desiccated coconut to the dry flour bowl.
  7. Combine the ingredients from both the bowls and mix gently until dry and wet ingredients are incorporated well.
  8. Now add water and adjust the consistency.
  9. Transfer the batter into the lined tin and spread evenly.
  10. Bake at 180 degree Celsius for 45-50 minutes or until baked completely.
  11. Check the centre of the cake for doneness, using a skewer
  12. Remove and cook on the cooling rack for 5-7 minutes in the tin.
  13. Unmould and drizzle the lemon syrup we made earlier onto the warm cake.
  14. 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.

Nutrition Facts

0 servings

Serving size

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