Glazed Lemon Cake with Sweetened Coconut

IMG_7142When life gives you lemons…do not go on lemon detox.

I like lemons, they bring an awesome zing to a dish. They cut through too much sweetness in a dessert. I also like them with soy sauce as a dip for fried meat. I like lemons but not when it’s the only taste I can experience. Over and over…ugh. I am not built for one-food diets. My friend told me that she ate saba bananas for a month to lose weight–I love bananas but NOT that much.
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I didn’t want the detox to result in me being lemon aversive. Sooooooo…I have to make lemon cake! That’s only logical way isn’t it? Hahahaha…. Yes of course. It’s the only way.
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Oh man…when that aroma of lemony cake wafted through the apartment I knew there was nothing to worry about. I don’t even need to tell you that whole thing about life and lemons.
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Just look at that glaze, clearly I’m not on a diet. Woo!
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This recipe makes 2 pound cake loaves. But I just put them together because I can! Haha. This is a cake revisit too as this was what I made in the first baking post I ever did in the blog. Bad lighting and everything [admittedly my photo skills aren’t that improved but I time my photo taking now]. Haha. The only thing I did a bit differently this time is the addition of sweetened coconut. I added this because I was watching a show called My Kitchen Rules and the dudes had a dessert with lemon, coconut, chocolate and chilli. I’m not sure if I wanted to try chilli and chocolate so I just went with the first half combo.
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See, my friend Tina likes it too ๐Ÿ˜€ Yay!
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Glazed Lemon Cake with Sweetened Coconutย from Martha Stewart and LiveStrong

227g butter, softened
3 cups all-purpose flour
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
5 large eggs

2 cups icing sugar
3-4 tbsp fresh lemon juice

1/2 cup dessicated/shredded coconut
1 tbsp icing sugar
1 1/2 tsp canola oil
2 tsp water

– Preheat oven to 176 degrees Celsius. Grease and line 2 loaf pans or one cake pan.
– In a small bowl or measuring cup combine buttermilk and lemon zest and juice.
– In a medium bowl, whisk together flour, salt, baking powder and baking soda.
– In a large bowl, beat butter and sugar until light and fluffy. Then add the eggs one at a time beating well after each addition.
– Add the flour mixture in three parts alternating with the buttermilk,beginning and ending with flour. Beat until mixture is smooth.
– Pour into loaf pans or cake pan.
– Bake for 50-60 minutes at the bottom rack of the oven (cover with foil if browning too quickly–hehe forgot this bit).
– Cool 15 minutes in the pan. Then turn on the wire rack to cool completely.
– For glaze, place icing sugar in a small bowl and add the lemon juice. Add juice or sugar until desired consistency is achieved.
– Pour glaze over cooled cake, let it run on the sides. Let the glaze dry for 30 minutes.
– For the sweetened coconut, whisk together dessicated coconut and icing sugar in a bowl.
– In a smaller bowl, combine water and canola oil until well blended.
– Stir the liquid ingredients into the coconut and let it sit for 10 minutes. Stir mixture once or twice to turn it over.
– To serve, top the lemon cake with the coconut.

Enjoy!

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