Tuesday, 29 September 2015

Lemon, Coconut, Sour Cream Cake

I'm still trying to get control over my citrus situation.

NOTE: I have also made a gluten free version of this cake subbing out the self raising flour and plain flour for 1 1/2 cups gluten free flour blend (*recipe below) and 2 teaspoons baking powder.

Lemon, Coconut, Sour Cream Cake
slightly adapted from supermarket flyer

For the Cake:
150g unsalted butter, at room temperature
220g (1 cup) caster sugar
2 eggs
300g sour cream
150g (1 cup) self raising flour
75g (1/2 cup) plain flour
40g (1/2 cup) desiccated coconut
1 tablespoon finely grated lemon rind
60ml (1/4 cup) lemon juice
1 teaspoon coconut extract

For the Icing:
160g (1 cup) icing sugar
1 tablespoon lemon juice

*For the Gluten Free Flour Blend:
2 cups brown rice flour
1/2 cups white rice flour
1 1/2 cups sorghum flour
1 1/3 cups cornflour
1/2 potato flour
1/4 cup ground almonds
2 teaspoons xanthan gum

Mix the Gluten Free Flour Blend:
Sift all the ingredients for the Gluten Free Flour Blend in a large bowl. Mix thoroughly. This will make more than you need for this recipe, but you can store the remaining flour blend in an airtight container ready to use in your next gluten free recipe.

Make the Cake:
Preheat the oven to 180C. Grease a 23 cm x 13 cm (9 inch x 5 inch) loaf pan and line it with baking paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy, about 5 minutes, Add the eggs, one at a time, beating well after each addition. Stop the mixer and add the sour cream, stirring with a spatula. Stir in the flour and coconut. Add the lemon rind, lemon juice and coconut extract and stir until just combined.

Spoon the batter into the prepared pan and bake for 60 - 70 minutes or until a skewer inserted into the centre comes out clean. Cover with a piece of foil if the top starts to brown too much. Leave to cool in the pan for 10 minutes before transferring to a wire rack. Cover the top of the cake with a sheet of foil while it cools (this will keep the top of the cake nice and soft). Once completely cool, spread with icing.

Make the Icing:
Sift the icing sugar into a bowl. Add enough lemon juice to achieve a spreadable consistency. 


  1. That really look so deliciously moist and the color! And the icing.. How absolutely wonderful to have your own lemon trees..

  2. Your situation is really sad...having too many citrus, damn :P I love your cake, it's all the things that I love :)

  3. I am in LOVE with this cake. So dense. So squishy. So lemony..... And thanks for the gluten free love. When we return this is going on our table (preferably with my mother-in-law's homegrown lemons).

  4. Haha... can you puh-leeze pass some of your glut of citrus to me?! I always eye off other people's heaving lemon trees (some being woefully neglected in front gardens) with wistful, glazed eyes. Is it acceptable to pinch excess fruit from someone's front garden? I'm still deciding. Anyway, in the meantime, this is GORGEOUS. That rich orangey yellow is reminiscent of turmeric.