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A piece of lemon cake with cream cheese frosting.

Lemon Loaf with Cream Cheese Frosting

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!
5 from 4 votes
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Course: lunch box recipe, Snack
Cuisine: loaves, lunchbox
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 pieces
Calories: 429kcal
Cost: $10

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 225 g (1 ½ cups) plain flour
  • 1 ½ tsp 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

RECIPE NOTES & TIPS
  • 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!

Nutrition

Calories: 429kcal | Carbohydrates: 60g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 62mg | Potassium: 170mg | Fiber: 2g | Sugar: 35g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 2mg