If you are short on money but you want to give your Mom something delicious and meaningful, then bake her this pretty and delicious Lemon Cake! Its’ so easy to make and it looks so pretty, she will be very impressed you made it yourself!
- ¼ C + 1 T Milk
- ½ Tsp Baking Powder
- 1 Egg Yolk
- 1 Tsp Lemon Zest
- ½ Tsp Vanilla Extract
- 3 T Soften Unsalted Butter
- ¼ C Lemon Curd
- ⅓ C Granulated Sugar
- ½ C All Purpose Flour
- Pinch Salt
- ⅔ C Heavy Whipping Cream
- ¼ C Powdered Sugar
- ½ Tsp Lemon Juice
- ¼ Tsp Lemon Extract (optional)
- ¼ C Sweetened Shredded Coconut
- 3 small Roses (candy roses)
Preheat the oven to 350ºF (180ºC)
Butter and flour your pan. Use an individual pan, mine is heart-shape 5 x5 pan.
To make the Cake:
In a bowl combine the flour with the baking powder and salt, stir well and set aside for a minute.
In an electric mixer, mix the milk with the butter and the egg yolk, also add in the vanilla extract and the lemon zest. Mix on high until everything is well incorporated.
Set the speed to low and add in the sugar, set the speed back to high and continue to mix on high for about three minutes or until the sugar is well dissolved and the butter has melted with the rest of the ingredients. (For about 3 minutes or so.)
Pour the batter into your prepared pan, and bake at 350ºF for about 25-35 minutes or until the cake is cooked. You will know the cake is done when you insert a toothpick right in the middle of the cake and it comes out with a bit of bread crumbs.
Let the cake cool for about 10 minutes in the pan, then run a knife along the edges of the cake and transfer it to a rack to cool completely.
To make the Icing:
In an electric mixer, mix all the ingredients on high for about 5 minutes or until the icing is thick and fluffy. Once the icing is done, refrigerate it until you are ready to use it.
Decorate the cake:
Once the cake is completely cold, now slice it in half horizontally, so you will end up with a two-layered cake.
Top the bottom layer of the cake with the lemon curd, spread the lemon curd in an nice even layer and top it with the second layer of the cake.
Now Ice the cake with a thick layer of icing. I used a small knife to spread the icing on the cake, and since I’m using shredded coconut to decorate the cake, the icing doesn't have to look perfect at all.
So After the cake is completely covered with the icing, now sprinkle toasted shredded coconut all over the surface and edges of the cake. Decorate with the three roses. and that’s it.