This bread is flavorful, moist, and buttery. The sprinkling of sweet-tart lemon truly elevates it. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 2 eggs
- 1 lemon, juiced and zested
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ½ cup flaked coconut
- ¾ cup confectioners’ sugar
- 2 teaspoons lemon juice, or more as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4×8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners’ sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 202 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was so good. And was asked to make again.
Love the recipe, it came out so delicious , the lemon glaze perfect.
I really liked this recipe. Whipped it pretty quickly and the outcome was fantastic. The yellow color was beautiful and the texture very good. I added 1/4 tsp of baking soda to lift it a hint more. It was moist and tender even the day after. I prepared the glaze with 1tsp of butter, less sugar, and more lemon juice as is my preference and it was very good. I am still experimenting with the glaze proportions, as I prefer less sugar in everything. I indeed used 3/4 cup of sugar and the cake had a well balanced sweetness. However, over all the cake itself is FANTASTIC!
Excellent and easy to make. Made this as gifts and to take to holiday gatherings. Everyone asking for more! The only variation I made was to use zest and juice of 1 1/2 lemons in loaf and used remaining zest and juice of 11/2 lemons for icing.
Very good! I didn’t have powdered sugar and made a lemon sauce similar to a carmel sauce but with cooked white sugar, cream, butter and lemon juice and it was excellent! I don’t always put on a glaze either. Sometimes, I grill the pound cake on my Forman Grill or in a skillet with some butter and when I do, I cannot stop eating it! I saved this recipe! Thanks!
Added some small walnut pieces and used 5 tablespoons of lemon juice because I didn’t have any lemon zest. Came great!
Rated but forgot the photo. Oh SO YUMMY! DIVINE!
Very yummy! I doubled the recipe and made 1 loaf with the lemon glaze and 1 without; the glaze was good but unnecessary. I used a total of 5 Tbsp of fresh squeezed lemon juice and the zest of 2 lemons and the taste was great. I baked for 55 min and will check next time at 45 as it was just slightly heading towards the dry side.
I used brown sugar instead of white sugar and i also used coconut milk instead of regular milk. Turned out great i baked it for 60 mins id do it again but perhaps bake it for less time.
Very nice !
Easy to make & has a tart lemon flavor.
I thought the flavor of this loaf cake was good (the more lemon, the better!), but like other reviewers — I found this to be dry. This would go great with tea, though.
Since my daughter is gluten-intolerant I made this with a gluten free all-purpose flour mix. As another reviewer noted, to avoid the gritty texture that GF baking sometimes produces, let the batter sit for about 10 minutes before baking. I also doubled the amount of lemon juice and zest because I love lemon! Not only did my daughter love this but so did her husband and children, who usually turn their noses up at gluten free baked goods.
Everyone loved this recipe. I added poppy seeds, just because. Tends to cook a little faster around the edges. Made a few times and happened on all occasions
Very moist cake. I used coconut milk instead of regular milk very tasty.
Loved it. Coconut was a nice touch.
I made this cake as written. The cake has a lovely texture and consistency. I’m not giving it a 5 only because the lemon flavour is weak. I heated the lemon in the microwave, to help it release its juices, but alas! not enough. Next time, I will use the juices and zest of 2 – 3 lemons and give the cake a 5!
Best combination of lemon and coconut! And the sauce was so yummy, I made extra!! My husband loved it so much that he washed the dishes on my dish night! It was so easy, I even made it while cooking dinner! Double dishes!! I will definitely make this again and again!! Jan In Bradenton
Loved this! I added zest of two lemons to batter and more lemon juice to the drizzle. Next time I’ll add more juice to batter. Cooked for 50 minutes
Made per recipe, came out great!
Excellent Bread/Loaf. Great lemon taste. Moist and delicious. I didn’t change anything in the main ingredients of the recipe except for in the finish. I dusted the completely cooled loaf with Italian lemon flavored powdered sugar rather than the heavy lemon flavored glaze. My Family loved it.