Description
A light and refreshing lemon cake with a tender crumb and bright citrus flavor, finished with a delicate dusting of powdered sugar.
Ingredients
- 1/4 cup lemon juice (plus zest from the same lemon)
- 1 1/4 cups canned coconut milk
- 3/4 cup unrefined cane sugar
- 1 3/4 cups self-rising flour
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper on the bottom and sides.
- In a small bowl, whisk together the lemon juice and coconut milk. Set aside.
- In a mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar using your fingertips.
- Add the self-rising flour and the coconut milk mixture to the bowl.
- Stir with a rubber spatula until a smooth batter forms.
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top will remain pale with lightly golden edges.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour.
- Once cooled, dust with powdered sugar and garnish with lemon slices if desired.
Notes
- Use full-fat coconut milk for best texture and moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with fresh berries or a light glaze for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
