Recipe By Christina
Published Jun 19th
Prep 25m Cook 1h Additional - Ready In 1h 25m
Servings 1 8x4-inch loaf Calories 301.4

This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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 301.4
  • Carbohydrate 46.5 g
  • Cholesterol 62.6 mg
  • Fat 11.7 g
  • Fiber 0.9 g
  • Protein 3.8 g
  • Saturated Fat 7.3 g
  • Sodium 202.3 mg
  • Sugar 31.3 g


  1. Made this with 1:1 coconut oil instead of butter and it smelled so amazingly coconutty as it baked. This ended up being pretty easy and good. Next time, I might zest TWO lemons for the batter and use the juice of the 2nd lemon for the glaze and see if it's too lemony or not!
  2. There were several good things about this recipe. The bread was very lemony (I used the zest of two lemons in the bread)and moist-but a bit too dense. I baked it in an 8" round pan because I knew I would love the glaze (which I made thicker and increased the quantity)and I wanted more - Read more ...
  3. GLUTEN FREE VERSION: I made this GF. I followed the ingredients substituting only GF all purpose flour (using white rice, potato starch and tapioca starch with 1/2 tsp xanthan gum). I had to use almost three times the lemon juice for the glaze though. I did change the directions to adapt to GF flours. I - Read more ...
  4. I used solid coconut oil instead of butter (just beat sugar with it as you do with butter.) The result was great, the coconut oil flavor wasn't strong so you won't really taste it, it was just as delicious and healthier too.
  5. Lemon goodness! My first time making lemon loaf...this was a great recipe. Just a few suggestions: Use parchment paper on the bottom of the pan to prevent the loaf from sticking (mine got stuck and the bottom didn't look so pretty when I got it out). Microwave your lemons (about 30 seconds)'ll get way more - Read more ...
  6. Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. Also, because sizes of lemons vary, I hope it's helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Oven temperatures and darkness/lightness of pans (which can affect - Read more ...
  7. As soon as I read this recipe I knew I had to stop everything and go directly to my kitchen to bake it! Just finishing off my second delicious, scrumptious slice! I used quite a bit of the lemon zest to make it even more lemony! Quick and delicious! Good way to end a hot, - Read more ...
  8. Very good! Changes I made based upon my pantry: 3 T bottled lemon juice to replace fresh lemon in the batter (measurements for drizzle were fine), and unsweetened fine macaroon coconut instead of flaked. The result? A rich tasting, buttery pound cake. The balance of lemon, butter and coconut was wonderful. This was very easy - Read more ...
  9. OMG, this is so good! I made it exactly as written and wouldn’t make any adjustments. The only downside of this delicious lemon coconut loaf is that it won’t last very long in this house, in fact it's almost gone and I just sliced into it. Thanks for sharing Christina!

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