This is the ultimate lemon cake recipe! A soft, moist, easy to make and intensely lemony cake topped with a vanilla frosting.
To perfect this, I use lots of lemon juice in the batter; top the cake with a generous amount of frosting once it is baked, AND top it with lemon slices and blueberries when cooled.
3 cups self raising flour
2 tsp baking powder
3/4 cup sunflower oil
1 cup coconut sugar
1/4 cup lemon juice & 1/4 cup orange juice
1 tsp vanilla powder/extract
2 cans coconut cream, chilled
1/4 cup powdered sugar
1 tsp vanilla extract
Preheat the oven at 180C. In two separate bowls add the dry and wet ingredients. Mix the wet ingredients with a handheld whisk. Once combined, add the wet ingredients into the dry. Using a spatula, fold the batter together.
Oil and flour two small (or one large) cake tin. Fill each tin with equal portions of the batter. Leave in the oven for 40-45 minutes to bake.
Meanwhile, pour the hardened cream into a bowl. Discard the water portion. Add your sugar and vanilla and beat until fluffy and smooth. Leave to the side.
Allow the cake to cool completely. Cut the cake lengthwise and fill with an even layer of frosting. Then cover the entire cake with frosting, gently using a spatula. Top with lemon slices and blueberries.
Serve and enjoy!