I based this recipe on the recipe I use for all of my loaf cakes but changed things up a little. Now, of course you could use that loaf cake recipe as is and it is simply perfect but I wanted to infuse a little coconutty magic into this one. The coconut oil and coconut milk add a subtle creamy tropical scent to this cake but it’s very clear that lemon is the star here, and rightly so. Lemon is probably my favourite ingredient ever, I use it in abundance every day of my life. In my water, on my avocado toast, to brighten up soups and stews and curries. On top of roast chicken to add some tang and generously on salads. When I don’t have fresh lemons in my kitchen, I feel mildly panicky. I used both the zest and juice of a whole lemon in this cake because, well, why the hell not? The end result was this beauty. Perfectly moist, delicate crumb and that punchy lemon flavour. The perfect easy bake for Easter or weekend brunch.
Can you use coconut oil in cakes?
Yes! Melted coconut oil is a great substitute for the fat in a cake recipe.
What is the best way to melt coconut oil?
The best way to melt coconut oil is in a saucepan or in the microwave. Simply put the coconut oil in a microwaveable container and microwave until the coconut oil is completely melted.
How to make lemon glaze for cake
Combine sifted icing/powdered sugar with milk of your choice or water and lemon juice and mix until your desired consistency is reached. Pour over the cake and allow to set before serving.
Love lemon cake? Try these recipes:
Lemon cupcakes Easy lemon drizzle cake Lemon yoghurt cake with white chocolate frosting
Easy lemon drizzle cake
