This Lemon Cake is a delightful dessert that is moist, tangy, and bursting with fresh lemon flavor. With its soft texture and a hint of zest, this cake is perfect for tea parties, celebrations, or whenever you crave a refreshing treat. Topped with shredded coconut and infused with a creamy filling, it’s as beautiful as it is delicious.
Ingredients
For the Cake Batter:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) vegetable oil or melted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
the Cream Filling:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon curd (optional, for extra flavor)
Topping:
- 1/4 cup shredded coconut
- Powdered sugar for dusting
Instructions Lemon Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine sugar and oil (or melted butter). Beat in the eggs one at a time until smooth and creamy.
Add milk, lemon juice, lemon zest, and vanilla extract to the wet mixture. Mix well.
- Gradually fold in the dry ingredients until the batter is smooth. Avoid overmixing.
Step 2: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely Lemon Cake
Step 3: Prepare the Cream Filling
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold in lemon curd, if using, for added tanginess.
Step 4: Assemble the Cake
Slice the cooled cake horizontally into two even layers using a serrated knife.
Spread the whipped cream filling evenly on the bottom layer, then place the top layer back on.
Step 5: Decorate and Serve
Dust the top of the cake with powdered sugar and sprinkle shredded coconut evenly over it.
Slice and serve. Enjoy your tangy, creamy lemon cake!
Tips for Perfect Lemon Cake
- Fresh Lemons: Use freshly squeezed lemon juice and zest for the best flavor. Avoid bottled lemon juice as it can taste artificial.
- Room Temperature Ingredients: Bring eggs and milk to room temperature before mixing for a smoother batter.
- Filling Alternatives: Swap the cream filling with lemon curd or cream cheese frosting for variety.
- Storage: Store the cake in the refrigerator in an airtight container for up to 3 days.
- Enhance the Lemon Flavor: Add an extra tablespoon of lemon zest to the batter for a stronger lemon flavor Lemon Cake
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 15 minutes
Calories and Nutritional Information (Per Slice, approximately):
- Calories: 290 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 14g
- Sugar: 22g