Lemon Cake with Apricot Jam and Coconut

Ingredients

• • 3 eggs
  • A pinch of salt

• • 150g sugar
  • Zest of 1 lemon 
  • 80ml oil

• • 40ml lemon juice 
  • 50ml milk
  • 200g flour

• • 15g baking powder
  • 2 tablespoons apricot jam
  • 2 tablespoons shredded coconut

Directions

1. 1. 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 and continue beating until the mixture is light and fluffy.

       

      • Add the zest of 1 lemon, 80ml oil, 40ml lemon juice, and 50ml milk. Mix well.
      • Sift in 200g flour and 15g baking powder. Fold the dry ingredients into the wet mixture until just combined.

1. Bake the Cake:
   • • Grease a 26 cm 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.

    

2. Add Toppings:
   • • Once the cake is baked, remove it 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.
3. 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.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• Enjoy as a delightful dessert or a sweet snack with afternoon tea.

Cooking Tips

• • Ensure all ingredients are at room temperature before mixing.
  • Do not overmix the batter to keep the cake light and fluffy.

• Adjust the sweetness of the apricot jam to your preference.

Nutritional Benefits

• • Lemon: Rich in vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.

• Coconut: Adds texture and flavor along with healthy fats.

Dietary Information

• • Vegetarian: This recipe is vegetarian-friendly.
  • Dairy-Free Option: Substitute milk with almond milk or any plant-based milk.

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep the cake in the refrigerator for up to a week.