Lemon cake still has its exact origin unknown. It is probably derived from the pound cake, which was first baked in England around 1700. Lemon cake is a dessert that uses lemons for flavour. It can come in various forms, including chiffon, loaf, or even as part of larger cake like a bundt or white cake. Lemon cake is often made with ingredients like cake flour, eggs, sugar, milk, butter or margarine, and lemon juice, and can be baked in a regular, coal, or gas oven. It is a very indulgent cake to enjoy at any time of the day. It’s luxurious, melt-in-your-mouth lemony and has a tropical creamy coconut appeal. Lemon cake is super easy to make and comes together in a few minutes.
Ingredients
Dry Ingredients
- 1 cup flour
- 1/4 cup vanilla custard powder
- 1 cup caster sugar
- 1/4tsp salt
- 1/2tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup yoghurt
- 1tsp white vinegar
SET ASIDE:
- 1/2 cup coconut milk
- 1/2 cup desiccated coconut
Procedure
- Preheat oven at 180°C
- Grease baking pan with butter or oil
- in a large bowl, combine all the dry ingredients and sieve
- In another bowl, combine all the wet ingredients and whisk
- Carefully fold the wet ingredients into the dry an DO NOT be tempted to overmix
- Now add the 1/2tsp of baking soda into the cake batter, then add the 1tsp vinegar and watch it sizzle
- Carefully fold the batter and disregard any lumps
- Pour into the cake pan and sprinkle desiccated coconut on top
- Bake in the preheated oven for 18minutes
- cool on a dry rack for an hour
- Poke holes with a skewer and pour the milk onto the cake
- Refrigerate for 30minutes and serve
- You can choose to garnish your lemon cake with your favorite fruit sauce
Enjoy!
