today is the last day of my cake capers week.
I hope you enjoyed the chocolate cake I shared with you on Monday.
Today’s cake will be in complete contrast though as I show you how to make a light, fluffy lemon cake with subtle coconut icing just perfect with a cup of tea.
This would make a delightful birthday cake for anyone who’s not keen on chocolate cake too.
Considering my birthday is tomorrow, what better excuse is there for cake?
Lemon Cake with Coconut Icing
The zest (rind) of one unwaxed lemon
225g of caster sugar
125g of softened unsalted butter at room temp
3 eggs at room temp
150g self raising flour
100ml sour cream at room temp
For the icing you will need:
10g icing sugar
10g coconut milk powder
This cake is especially for one 8″ cake tin.
Grease the tin with some butter and a dusting of flour and set aside.
Put the sugar in a bowl and whisk in lemon zest, add the softened butter and beat until smooth and creamy.
I do this whole cake by hand using only a wooden spoon and spatula and find it a lot nicer to do than using a electric mixer.
If a 54 kilo weakling can make this by hand, so can you =).
Beat in an egg at a time, combining fully before adding another.
Measure out the flour and sift half into the mix, combine thoroughly.
Measure the sour cream and mix in half.
Once combined, sift in the remainder of the flour and combine again, lastly adding and mixing the rest of the cream.
Pour the mix into the tin and spread until even.
Bake for 20 minutes then turn and bake for another 20 minutes.
Check that it is done by sticking a skewer into the centre, if it comes out dry the cake is done.
Cool for about 15 minutes.
Cut the top of the cake off while still in the tin by using a long sharp knife to guide your cut in a straight line.
Release the cake carefully cut side down to a cooling rack.
In a bowl whisk together the coconut milk powder and icing sugar.
Cool for another 5 – 10 minutes before sifting the sugar all over the cake.