Lemon Sand Cake Recipe

My lemon sand cake recipe 

This delicious and fresh tasting Lemon sand cake is the perfect cake during the summer months. This cake has the perfect amount of lemon and shredded coconut , which explain why am calling it lemon sand cake.

The shredded coconut adds a bit of texture as well as flavor to this incredibly delicious cake. It is one cake that I enjoy snacking on with plain yogurt or vanilla ice cream during those hot Summer months, and am very much convince that you will get addicted after your first try. To prepare, you will need;

 

Ingredient:

1 Cup (230 g) Butter at room temperature

1 Cup (200 g) Granulated white sugar

2 Cups (240 g) All–purpose flour

2 teaspoon baking powder

¼ teaspoon Salt

¼ Cup (25 g) Shredded coconut

¼ Cup Lemon juice ( which is the juice of 1 lemon)

4 Large eggs

1 Lemon zest

1 teaspoon Vanilla extract

 

 

 

 

 

Procedure:

Pre–heat Oven to 180°c /356°f

Grease a Loaf pan and line with parchment paper.

In a medium size bowl, combine all the dry ingredient ( flour, baking powder and salt). Add lemon zest and using a wire whisk, whisk well so everything is combined.

In big bowl add butter ( make sure butter is at room temperature, this means remove butter from refrigerator about 30 minutes ahead of time). Then add sugar and beat using a hand mixer or if you don’t have one, simply use a wire whisk. Beat until it is light, fluffy and pale looking, this can take about 3 minutes.

Now add the eggs one after the other, beating each egg for 1 minute. When all the eggs have been beaten, add vanilla extract and mix.

With mixer set on low, add the flour mix in 3 addition and lemon juice in 2 addition. This means, first add ¹⁄³ of flour mix, add half of the lemon juice , then mix gently. Then the second flour mix and the remaining lemon juice and mix again, add the last batch of flour mix as well as shredded coconut and using a spatula, fold it in until you see no trace of flour.

Pour the batter into Loaf pan and give it a good sake to level batter. Bake between 45–50 minutes or until a tooth pick inserted in the middle comes out clean.

Ones the cake is done, set it on a cooling rack to cool completely before taking it out of the pan. Enjoy this deliciousness with a cup of coffee , a scoop of vanilla ice cream or wipe cream.

Check out my Red velvet cake recipe if you are looking for something more fancy.