Lemon & Coconut Sour Cream Cake
If you're after a zesty lemon cake recipe, don't pass this one up. This lemon & coconut sour cream cake is fluffy and flavoursome making it perfect for a celebratory afternoon tea.
Ingredients
- 150 g butter, at room temperature
- 220 g caster sugar
- 2 Eggs
- 300 g sour cream
- 150 g self-raising flour
- 75 g plain flour
- 40 g desiccated coconut
- 1 tablespoon lemon zest, finely grated
- 60 ml lemon juice
- lemon zest, to decorate
LEMON ICING
- 160 g icing sugar mixture
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 180 degrees celsius.
- Grease a loaf pan and line with baking paper with all four sides longer than the height of the tin itself.
- Cream the butter and sugar in a bowl until pale and creamy. Add the eggs one at a time, beating well after each addition.
- Add the sour cream and stir to combine. Combine the flour and coconut together in a separate bowl. Gradually add into the sour cream mixture, stirring to combine. Add the lemon rind and lemon juice, stirring to combine.
- Add mixture into the prepared pan and smooth the surface. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes. Transfer to a wire rack to cool completely.
Icing
- Sift the icing sugar into a small bowl. Stir in enough lemon juice to make a runny paste. Spoon the icing over the top of the cake. Sprinkle with lemon zest. Put aside until the icing sets. Cut into slices to serve.
Notes
- As this cake has icing, you need to allow additional time for the cake to cool as well as for the icing to set.
- You can store this cake in an air-tight container at room temperature as the icing doesn't contain any dairy. If you prefer to store in the fridge, just be mindful that this can dry the cake out.