Vegetarian
Lemon and strawberry loaf
A delightful and refreshing Lemon and Strawberry Loaf, perfect for Mother's Day and suitable for a lacto ovo vegetarian diet. Each serving covers 5% of your daily requirements of vitamins and minerals.
Ingredients
US
butter
4.41 oz
sugar
1 cup
free range eggs
2
self-rising flour
1.25 cup
coconut
0.25 cup
plain yogurt
0.5 cup
lemon juice
1
strawberries
5.29 oz
Method
- Preheat the oven to 180C. Line a 23cm x 12cm loaf tin with baking paper.
- Beat butter and sugar until pale and creamy.
- Add eggs, one at a time beating well after each addition. Then add lemon rind and juice.
- Stir in flour, dessicated coconut, yoghurt and strawberries with a rubber spatula.
- Pour mixture into loaf tin and smooth the top.
- Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition:
319 kcal
Carbs
41 g
Fat
15 g
Protein
4 g
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