Lemon Cake with Apricot Jam and Coconut
Lemon Cake with Apricot Jam and Coconut Table of Contents 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 … Read more