This recipe is very easy, and makes a light, zingy and cheerful lemon cake! Best eaten straight away and shared with loved ones.
Prep – 10 mins
Cooking – 25 mins
Ingredients
BATTER:
225g White All-Purpose Flour
170g Granulated White Sugar
1 Tbsp Baking Powder
1/2 tsp Fine Salt
210g (half a can) Full-fat Coconut Milk
1 Big (or 2 Medium) Organic Lemon – Approx. 40g for the batter, PLUS most of the zest
2 tsp Vanilla Extract
LEMON ICING: (Optional, but go on… treat yourself!)
This cake is delicious on its own, but the glaze adds extra moisture and lemony goodness. If you want to reduce the sugar, you can half the quantities for the glaze…:
100g Icing Sugar
10g Fresh Lemon Juice
10g Non-dairy Yogurt (Plain or Vanilla)
1/4 tsp Vanilla Extract
A little (or a lot, up to you!) Lemon Zest
Method
Shake the can of coconut milk vigorously, like a barman shaking a cocktail. It needs to be fully mixed up! If it won’t mix, then blend or whisk until smooth and mixed.
Preheat the oven to 175°C and lightly grease an 8inch x 8inch square stone baking dish, or something near enough that size (metal or glass are fine as well, just make sure to check on it a little sooner when cooking).
In a large bowl, mix the flour, granulated sugar, baking powder and salt and stir until fully mixed. Set aside.
Add the pre-shaken coconut milk to a separate bowl, along with the lemon juice, lemon zest and vanilla extract. Remember to save some lemony goodness for the icing! Whisk to mix, and pour over the dry ingredients.
Mix the batter with a large spoon and fold in the flour, gently, from the edges of the bowl into the batter. Avoid overmixing. Mix until just moistened and no flour is visible. The batter will be pretty thick. Have faith that it will loosen up!
Scrape the batter into the greased dish and spread out evenly with the back of a spoon.
Bake for 25 minutes or, until a toothpick comes out completely clean (if using metal or Pyrex it’s good to check after 20 mins). The edges should be golden and slightly pulled away from the dish.
Set to cool for at least 45 minutes. The cake should be completely cool before glazing.
Add the icing ingredients to a small bowl, and whisk for a couple minutes until it’s completely smooth.
Pour the icing over the centre of the cooled cake. Using the back of a spoon, spread it out evenly all over the cake. Zest some more lemon over the top for presentation and extra zing. Let the glaze firm up a bit (15 minutes-ish)
Slice, Serve, Enjoy =]
If you’d like to save some, then store in an airtight container, either in a cold spot or in the fridge. Yummy for the next few days.