This delightful Melt-in-the-Mouth Lemon Cake is bursting with citrusy flavor, enhanced by a layer of sweet apricot jam and the delicate texture of shredded coconut. Perfect for a tea-time treat or a light dessert, this easy-to-make cake is sure to please your family and friends.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8-10
Ingredients
- Eggs: 3 large
- Salt: A pinch
- Sugar: 150g (¾ cup)
- Lemon Zest: From 1 lemon
- Oil: 80ml (⅓ cup)
- Lemon Juice: 40ml (3 tablespoons)
- Milk: 50ml (¼ cup)
- All-Purpose Flour: 200g (1⅔ cups)
- Baking Powder: 15g (1 tablespoon)
- Apricot Jam: 2 tablespoons
- Shredded Coconut: 2 tablespoons
Directions
- Prepare the Batter
- Preheat your oven to 180°C (356°F).
- In a large mixing bowl, beat 3 eggs with a pinch of salt until frothy.
- Gradually add 150g sugar, beating until the mixture is light and fluffy.
- Mix in the zest of 1 lemon, 80ml oil, 40ml lemon juice, and 50ml milk until smooth.
- Sift in 200g flour and 15g baking powder. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake the Cake
- Grease a 26 cm (10-inch) diameter baking mold.
- Pour the batter into the prepared mold and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Add Toppings
- Remove the cake from the oven and let it cool slightly.
- Spread 2 tablespoons of apricot jam evenly over the top of the warm cake.
- Sprinkle 2 tablespoons of shredded coconut over the apricot jam for a sweet, decorative topping.
- Serve
- Allow the cake to cool completely before slicing and serving.
- Enjoy this melt-in-the-mouth lemon cake with a cup of tea or coffee.
5 Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries or a slice of lemon for an elegant presentation.
- Pair with a hot cup of Earl Grey tea or freshly brewed coffee.
- Dust with powdered sugar for a simple yet classic finish.
- Serve as a dessert with a drizzle of lemon glaze for extra citrus flavor.
5 Cooking Tips
- Use freshly squeezed lemon juice for the best flavor.
- Beat the eggs and sugar thoroughly to create a light and airy batter.
- Do not overmix the batter after adding the dry ingredients to keep the cake soft and tender.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool slightly before spreading the apricot jam to ensure even application.
Nutritional Benefits
- Lemon: High in vitamin C and antioxidants, providing a refreshing citrusy flavor.
- Eggs: Rich in protein and contribute to the cake’s moist texture.
- Shredded Coconut: Adds healthy fats and a subtle crunch to the topping.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (use gluten-free flour for a gluten-free option)
- Dairy-Free: Yes
Nutritional Facts (Per Serving)
- Calories: 220 kcal
- Protein: 4g
- Fat: 9g
- Carbohydrates: 30g
- Sugar: 15g
- Fiber: 1g
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Keep in the fridge for up to 5 days.
- Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
- Simple and quick to make with everyday ingredients.
- A perfect balance of tangy lemon flavor and sweet apricot jam.
- Light, fluffy texture with a moist crumb.
- Versatile and suitable for any occasion, from casual snacks to elegant gatherings.
- Easy to customize with different toppings or flavor variations.
Conclusion
This Melt-in-the-Mouth Lemon Cake is a delightful combination of tangy citrus, subtle sweetness, and soft texture. Its light, fluffy crumb paired with a flavorful topping of apricot jam and coconut makes it an irresistible treat. Serve it for dessert, tea time, or any special occasion, and it’s sure to be a hit!
10 Frequently Asked Questions
- Can I use lime instead of lemon? Yes, lime works well for a slightly different citrus flavor.
- Can I skip the apricot jam? Yes, you can use any fruit jam or skip it entirely for a plain lemon cake.
- Can I use whole wheat flour? Yes, but the texture may be slightly denser.
- What can I substitute for shredded coconut? Use chopped nuts or leave it plain.
- Can I use olive oil instead of vegetable oil? Yes, olive oil adds a slight fruity note to the cake.
- Do I have to use milk? You can substitute plant-based milk or water if preferred.
- Can I make this cake vegan? Substitute eggs with a flaxseed or chia egg, and use dairy-free milk.
- How do I prevent the cake from sticking to the mold? Grease the mold thoroughly and line the bottom with parchment paper.
- Can I double the recipe? Yes, simply use a larger baking mold and adjust the baking time.
- Can I add poppy seeds? Yes, poppy seeds make a great addition to enhance the texture and flavor.
Enjoy baking and sharing this delightful lemon cake with loved ones! 🍋✨