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 flavor. 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.

Cook/ Baking Time: 35minutes

Servings: 10

Yield/ Produce: 1 (9X9) inch cake

Nutritional Facts: Fat (11g) Protein (4g) Carbs (36g) Calories (254)

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 cup caster/ white sugar
1/4tsp salt
1 3/4tsp baking powder

Wet Ingredients

2 eggs
2 tsp vanilla extract or flavor
1 tbsp lemon zest
1 tbsp lemon juice
3/4 cup milk

SET ASIDE:

1/2 cup coconut milk (optional)
1/2 cup desiccated coconut (optional)
1 CUP CONFECTIONERS’

Procedure

To make this super moist, flavorful lemon cake and coconut cream cake, follow the step-by-step guide below.

Start by gathering your ingredients in your work space or work area to make it easier and avoid too much juggling from one point to the other which may cause clumsiness or disorientation.
Preheat oven at 175°C or 350° F.
Next, grease your 9 inch square or round pan with butter or oil and sift in a little flour to make it easier for your cake to come off after cooling. However, a square shaped pan makes it a lot easier when dividing or cutting the cake.
In a large bowl, combine all the dry ingredients : Flour, salt and baking powder, sieve and set aside.
In a mixing bowl, add sugar and butter and start mixing with your hand or stand mixer. Beat until the mixture has become fluffy then add in your eggs and vanilla extract or flavor; beat again until well combined.
Carefully fold the cream mixture (wet ingredients) into the dry ingredients or add the dry ingredients into the wet ingredients in two or three batches. No matter what, DO NOT be tempted to overmix the batter.
Now add your 3/4 cup milk, lemon zest and lemon juice into the cake batter and gently mix until mixture becomes smooth.
Carefully fold or pour the batter into the cake pan already prepared and stylishly sprinkle your desiccated coconut on top of the cake batter.
Insert your baking pan in the preheated oven and bake for about 35 minutes(to be on the safe side, use a timer). After wards, insert a toothpick or skewer, it should come out clean if your cake is done properly.
Remove from the oven and place the pan on a dry rack and allow to cool for an hour. You could refrigerate if you are in a hurry.
Poke holes into the cake with a skewer for proper penetration and pour the 1/2 cup coconut milk onto the cake.
Refrigerate for 30minutes and serve
You can choose to garnish your lemon cake with your favorite fruit sauce or glaze. In this case add the mixture of 1 cup confectioners’ sugar with 1/4 cup lemon juice.