New Lemon Cake
Introduction
Few flavors feel as bright, refreshing, and cheerful as lemon, and this lemon cake is a perfect example of why. Soft, moist, and fragrant, it’s a cake that instantly evokes sunny mornings and warm memories. The zest and juice of fresh lemons infuse every bite with a vibrant citrus aroma, while a touch of coconut essence adds a subtle, exotic layer of flavor. Simple enough for an easy weeknight bake, yet elegant enough to serve at brunch or a small gathering, this cake is a celebration of citrus in its most delightful form. Drizzle with lemon glaze for a sweet-tart finish that balances perfectly with the tender crumb.
Ingredients
Cake:
- 1 cup granulated sugar (200 g / 7 oz)
- ½ cup oil (120 ml / 4 fl oz) – neutral or light vegetable oil
- 3 large eggs, room temperature
- 2 tsp baking powder (8 g / 0.28 oz)
- Pinch of baking soda (0.25 g / 0.01 oz)
- 2 cups all-purpose flour (240 g / 8.5 oz)
- 1 tbsp coconut essence (15 ml / 0.5 fl oz)
- Juice and zest of 2 lemons (approx. 60 ml juice / zest of 2 medium lemons)
- 1 cup milk (240 ml / 8 fl oz), any kind you prefer
Lemon Glaze:
- 200 g powdered sugar (about 1 2/3 cup / 7 oz)
- Juice of 1 lemon (30 ml / 1 fl oz)
Directions
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