Lemon Cake with Apricot Jam and Coconut

Lemon Cake with Apricot Jam and Coconut

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.