Lemon cake is a classic recipe and it’s one of the most popular cakes in the world. It’s also very easy to make and can be done with just a few ingredients.
This recipe is a classic lemon cake with an amazing coconut cream icing and candied lemon on top. It’s perfect for any occasion, but especially for birthdays, Mother’s Day, or any other special occasion.
This candied lemon recipe is really simple to make and it makes the cake look so pretty! The candied lemon adds that extra touch of color to your dessert without being too overpowering.
- 2 1/2 cups (312g) AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp lemon zest (about 2 lemons)
- 1 1/2 cups (300g) sugar
- 1 cup (226g) butter, softened
- 2 eggs + 3 egg yolks
- 2 tbsp fresh lemon juice
- 1 cup (236ml) buttermilk
Oven 350F. 9×13 pan, buttered and lined with parchment.
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar, and lemon zest together until very light and fluffy, 3-4 minutes.
With the mixer running, add in the eggs and yolks one by one until fully incorporated.
Add the lemon juice. In alternating batches, add in the dry mix and buttermilk, about 1/3 at a time. Ending with the dry mix.
Pour into prepared pan and bake for 30-35 minutes, until top is lightly golden and springs back to the touch.
Remove from the pan, brush with the candying syrup and let cool completely.
- 1/2 cup (100g) sugar + more for tossing
- 1/4 cup (59ml) lemon juice
- 1 lemon
While the cake is baking, make the candied peel. With a sharp knife, cut the peels away from the flesh.
Then cut the strips of peel into little pieces. Add the sugar, lemon juice, and peels to a pot. Bring to a boil over high heat, then reduce heat to medium to just simmer.
Let cool for about 20-25 minutes until the white pith of the lemon peel becomes translucent. Strain out the peels, reserving the liquid.
Place the peels on a parchment-lined baking sheet. When you remove the cake from the oven and turn off the oven, place the sheet of peels in.
Leave in the oven for about 10 minutes until the peels are dry. Then toss in a bit of sugar and set aside.
- 1/2 cup (118ml) coconut cream
- 3 tbsp (42g) melted butter
- 2-3 cups (250-375g) powdered sugar
Whisk together until smooth. Pour over cooled cake and top with candied peels.
Notes On This Recipe:
The lemon cake is a moist, fluffy, lemony cake that is topped with a sweet and tangy frosting. The coconut icing adds an extra layer of flavor to this already delectable dessert.
Coconut cream icing is a popular topping for this cake because of its rich, creamy texture and subtle coconut flavor.
Candied lemon zest adds a nice crunch to the icing and complements the cake perfectly.