This lemon cream and coconut loaf cake is very tall, super soft and fragrant, with a tender batter you can prepare in just a few minutes that wins you over at the first bite.
If you’re looking for a soft and fragrant cake, this lemon cream and coconut loaf cake is perfect. The cream keeps the batter tender and moist, while lemon brings freshness and coconut a delicate, indulgent touch just like the lemon and ricotta bundt cake. Easy and quick to prepare, it’s ideal for breakfast or an afternoon snack.
If you love extra-soft lemon desserts, also try my lemon and cream bundt cake. I leave you with three amazing cream-based recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Preparation is easy and quick: in a few steps you’ll get a tall, soft and perfectly fragrant loaf cake.
- 3 eggs
- 3/4 cup + 1 tbsp cup whipping cream
- 1/2 cup sunflower oil
- 2 1/4 cups all-purpose flour (00 flour)
- 1 oz desiccated grated coconut
- 3/4 cup granulated sugar
- 1 packet baking powder (for cakes)
- 1 lemon zest (grated)
- 1 lemon juice (juice of half a lemon)
- powdered sugar (for dusting)
- lemon juice (as needed)
- powdered sugar (as needed)
If you like soft cakes also try the milk bundt cake or the milk loaf cake
Steps
Preparation is easy and quick: in a few steps you’ll get a tall, soft and perfectly fragrant loaf cake
Prepare the eggs: In a bowl, beat the eggs with the sugar very well for at least 5 minutes — they should be pale, frothy and voluminous. Add the oil in a thin stream, the lemon juice and the grated zest.
Prepare the element that makes it ultra-soft: Add the sifted flour and baking powder, whip the cream and fold it into the batter being careful not to deflate it; fold gently from the bottom up. Pour everything into a loaf pan, either buttered and floured or lined with parchment paper, and bake at 356°F for about 35–40 minutes. Once cooked, let it cool.
Meanwhile, prepare the quick glaze: Put some powdered sugar in a bowl and add the lemon juice a little at a time until you get a thick but workable glaze. If it’s too thin, add more powdered sugar; if it’s too thick, loosen it with a few drops of lemon. Pour or drizzle the glaze over the loaf cake using a fork, then dust with powdered sugar.
Tips for success
Always use room-temperature eggs — they whip up more easily. To make the loaf cake even more indulgent, you can add a little strawberry jam.
