A simple and delicious Lemon Loaf made with greek yoghurt and smothered with a luscious creamy frosting.
Combining a zesty and moist lemon and coconut loaf with a cream cheese icing makes this the perfect morning tea treat or lunch box snack - and ready in just 1 hour!
Love baking with lemons? Me too!
This simple citrusy loaf is one of my favourites - and it certainly delivers on flavour! The deliciously tangy, sweet and moist Lemon Loaf is smothered with the creamiest, luscious cream cheese frosting. You're going to LOVE it!
Still got extra lemons sitting in the fruit bowl? Try my Lemon Delicious or my Ultimate Baked Lemon Cheesecake for classic mouth-watering desserts. Or for lunch box treats, you can't go past my Creamy Lemon Crumble Bars and the most popular no-bake Lemon and Coconut Slice!
Why You're Going To Love This Recipe
Creamy, citrusy, luscious and moist - there's a lot to love about this loaf!
- Light and citrusy - the lemon zest and juice gives this loaf a lovely light fresh flavour, whilst the smooth creamy frosting is the perfect contrast.
- Ideal to share - when you need to take a plate to share, this is a fabulous recipe for your workplace morning tea, a picnic with friends, or a family gathering.
- Simple pantry ingredients – all of the ingredients are inexpensive and basic pantry staples, making this a very budget-friendly recipe. And a great way to use up extra lemons!
- Freezer-friendly - if there happens to be any left-overs, just wrap individual slices and freeze for a perfect 'grab and go' snack. Pop frozen slices into lunch boxes straight from the freezer, and they will defrost before lunchtime.
- Conventional and Thermomix - you will find both methods for Lemon Loaf with cream cheese icing in the recipe card at the bottom of the post.
What You Need
This lemon loaf will only take you a few minutes to whip up... and the star of the show is definitely the luscious cream cheese frosting (I know, you'll be eating in with a spoon straight from the bowl!).
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
For The Loaf
- Plain flour - also known as all purpose flour.
- Baking powder - this is used as a raising agent in baking.
- Desiccated coconut - this is finely grated and dried coconut. It's always best to store your coconut in an airtight container in a cool, dry and dark place.
- Salt - just a pinch!
- Greek yoghurt - choose full fat greek yoghurt for the best results.
- Caster sugar - also known as superfine sugar. In baking, caster sugar dissolves much more easily than granulated sugar.
- Eggs - I recommend using large 60g eggs, and have your eggs at room temperature for best results.
- Lemon zest - from one lemon.
- Lemon juice - juice of one lemon.
For The Cream Cheese Frosting
- Cream cheese - choose full fat cream cheese in a block, not 'light' or 'spreadable' varieties.
- Butter - at room temperature, either salted or unsalted is fine to use.
- Lemon juice.
- Icing sugar - I prefer to use pure icing sugar rather than soft icing mixture, as this will give a firmer frosting.
- Shredded coconut and lemon zest - highly recommended to add that final touch as decoration!
Equipment Required
This lemon loaf with cream cheese icing doesn't require any fancy equipment at all.
Just a loaf tin, mixing bowls and a whisk, or alternatively you can use hand held beaters, a stand mixer or Thermomix.
Step By Step Instructions
The simple method means that this lemon loaf with cream cheese icing is perfect for beginners. The greek yoghurt keeps this loaf soft and moist, whilst the lemon zest and juice give it a beautiful light tang!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Mix Dry Ingredients
Preheat the oven to 170 degrees celsius (fan-forced). Grease and line a 23cm x 13cm loaf tin with baking paper and set aside.
Sift flour and baking powder into a large bowl.
Add the coconut and salt and mix to combine these ingredients.
Step 2 - Combine The Wet Mixture
In a separate bowl, place the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil.
Mix wet ingredients together until well combined.
Step 3 - Combine Ingredients
Add the dry ingredients to the wet mix and stir to combine.
Pour into the prepared loaf tin and bake for approximately 45 mins, testing with a skewer towards the end of baking time. Allow to cool.
Tip: the skewer should just have some moist crumbs on it when the loaf is cooked.
Step 4 - Make The Frosting
Beat the cream cheese, butter and lemon juice until smooth and creamy, then slowly add the sifted icing sugar and continue beating until the frosting is smooth.
Spread frosting over the lemon loaf and then decorate by sprinkling shredded coconut and extra lemon zest over the top.
Expert Tips
- Use a fresh lemon - rather than store bought, as the lemon zest and fresh squeezed juice gives the ultimate citrusy 'tang'!
- The greek yoghurt and coconut oil keeps this lemon bread super moist.
- The best way to measure flour is by weight rather than volume. However, you can use the scoop and level method if you don't have a kitchen scale.
- Having dairy ingredients and eggs at room temperature means the flavours combine better and bake more evenly. In this recipe ensure the eggs are at room temperature for the loaf, and also that the cream cheese and butter are for the smoothest frosting.
- If your loaf is browning too quickly in the oven, loosely place a sheet of foil over the top and continue cooking.
- Storage - this lemon loaf with cream cheese frosting can be stored in an airtight container at room temperature for up to 3 days.
- Freezing - the frosted loaf can also be wrapped in plastic wrap and then a layer of foil and frozen for up to 3 months. Alternatively, you can cut it into individual slices, wrap well, and freeze in an airtight container - ready to go for school lunch boxes!
FAQs
I highly recommend using fresh lemon zest. The zest gives this loaf its delicate citrusy flavour, even more so than the lemon juice, and this is why it's important to include fresh zest! And, if you would like your loaf to taste 'extra' lemony, you can even add a little more lemon zest if you like.
Then see the link here for detailed instructions of the best cream cheese frosting - this makes a large quantity, enough to spread between two layers as well as top a luscious carrot cake or hummingbird cake with - and still lick the spoon!
I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius, and monitor your baking regularly during the cooking time.
Related Recipes
If you have some some spare lemons on hand and would like to use them in your baking, then check out my collection of lemon recipes here.
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Lemon Loaf with Cream Cheese Frosting
Ingredients
- 225 g (1 ½ cups) plain flour
- 1 ½ teaspoon baking powder
- 45 g (½ cup) desiccated coconut
- pinch of salt
- 260 g (1 cup) greek yoghurt (full fat)
- 165 g (¾ cup) caster sugar
- 3 eggs room temperature
- finely grated lemon zest of 1 lemon
- juice of 1 lemon approx 30 ml
- 70 g (⅓ cup) coconut oil melted
For the frosting:
- 60 g cream cheese room temperature
- 30 g butter room temperature
- juice of 1 lemon approx 30 ml
- 150 g (1 cup) icing sugar sifted
- shredded coconut and grated lemon zest, to decorate
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease a non-stick rectangular loaf pan (approx 23cm x 13cm) well and set aside.
- Sift the plain flour and baking powder into a large bowl. Add the coconut and salt and mix to combine. Set aside.
- In a separate bowl, whisk the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil until well combined.
- Add the dry ingredients and mix together.
- Pour the mixture into the prepared tin and bake for approximately 45 minutes or until cooked through when tested with a skewer (see notes).
- Allow to cool for 15 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the cream cheese, butter and lemon juice together until smooth and creamy. Slowly add the sifted icing sugar and continue beating until combined.
- Spread over the cooled lemon coconut loaf and sprinkle with extra shredded coconut and lemon zest (optional).
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease a non-stick rectangular loaf pan (approx 23cm x 13cm) well and set aside.
- Add the plain flour, baking powder, coconut and salt to the Thermomix bowl. Sift by pressing the Turbo button in 1 second bursts 8-10 times. Set aside in a separate bowl.
- In a clean Thermomix bowl, add the the greek yoghurt, caster sugar, eggs, lemon zest, lemon juice and melted coconut oil and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Add the dry ingredients and mix for 5 seconds, Speed 5. Scrape down the bowl and repeat for a further 5 seconds (or until combined).
- Pour the mixture into the prepared tin and bake for approximately 45 minutes or until cooked through when tested with a skewer (see notes).
- Allow to cool for 15 minutes before transferring to a wire rack to cool completely.
- To make the frosting, place the cream cheese, butter and lemon juice into a Thermomix bowl. Mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth and creamy.
- Add the icing sugar and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Spread over the cooled lemon coconut loaf and sprinkle with extra shredded coconut and lemon zest (optional).
Notes
- Use a fresh lemon - rather than store bought, as the lemon zest and fresh squeezed juice gives the ultimate citrusy 'tang'!
- Having dairy ingredients and eggs at room temperature means the flavours combine better and bake more evenly. In this recipe ensure the eggs are at room temperature for the loaf, and also that the cream cheese and butter are for the smoothest frosting.
- If your loaf is browning too quickly in the oven loosely place a sheet of foil over the top and continue cooking.
- Storage - this lemon loaf with cream cheese frosting can be stored in an airtight container at room temperature for up to 3 days.
- Freezing - the frosted loaf can also be wrapped in plastic wrap and then a layer of foil and frozen for up to 3 months. Alternatively, you can cut into individual slices, wrap well, and freeze in an airtight container - ready to go for school lunch boxes!
Bel says
Would it still be moist if I made it the day before we eat it?
Lucy says
Absolutely! Just store it at room temperature in an airtight container!
Marie says
OMG!!!! Lucy!!!!
Hello, I’m new here & thought I’d start by using up some very ripe bananas, but as I scroll through your recipes, I am totally salivating & wanting to make everything ! Thank you in anticipation of some happy baking & tasting of course
Lucy says
Oh thank you so much Marie!!! And I'm SO happy you're here! Happy baking!! xx
Charmaine says
Just wondering if it’s okay to freeze with the frosting?
Lucy Mathieson says
Hi Charmaine, I don't usually freeze cream cheese frosting but you could try and see what you think!
Tabitha says
This cake looks amazing and I want to eat the whole thing!
Lucy Mathieson says
Hehehe that would be totally acceptable!! xx
Tabitha says
what could i use instead of coconut oil if i dont have any? will that help to reduce the calories if swapping to something else? the greek yoghurt - what brand or fat/sugar grams or % are you using?
what is the calories without the delicious icing? or could you give me a weight for the serving size?
(stupid gym and all your calorie education - you've ruined cake for me)
Lucy Mathieson says
Hi Tabitha, you could use butter or vegetable oil. It will change the calories slightly (google a calorie calculator for the exact difference). You can use any brand of greek yoghurt. I think the one I used this time was a Tamar Valley one. I'm sorry I'm not sure without the frosting, but again an online calorie calculator will be your friend working that out! Good luck! xx
Lisa says
Without the cream cheese icing 🙁 the loaf as 8 slices comes out to 274 Calories (but that's with low-fat Greek yoghurt). With icing it was, at least, another 100 Calories (but oh, so worth it, I'm sure!).