A twist on a simple traditional lemon cake makes it healthier and tastier with the addition of coconut sugar and oil.
This super healthy recipe will have you coming back for more because it is absolutely delicious!
Be sure to use only organic ingredients to profit from all the goodness this cake has to offer. It might be a little more expensive, but your body will thank you and in the long run you will actually save money by eating less and not going to the doctor so often.
Enjoy a wonderful cake with your family and friends and make sure to appreciate every bite of this delicious healthy treat.
Lemon Coconut Cake with lemon glaze
*The bread pan that I used for this cake is really big so there was no dome at the top once my cake rose in the oven. If you want the dome effect, make sure to use a smaller fruit cake pan.
2 1/4 cup organic all purpose flour
1 tsp organic baking powder
1 tsp organic baking soda
1/4 tsp organic pink salt
3/4 cup organic coconut oil (paste)
1 cup organic coconut sugar
3/4 cup organic maple sugar
zest of 2 organic lemons
3 free run organic eggs
1/2 cup juice of 1 or 2 organic lemons
1/2 cup organic buttermilk (1/2 cup organic milk with 1/2 tsp organic vinegar)
1 1/2 cup organic icing sugar
2 tbsp juice of organic lemon
1- Pre-heat oven to 350 F. Grease cake pan.
2- In a bowl, mix together all dry ingredients: flour, baking powder, baking soda and salt.
3- In the bowl of a stand mixer, beat coconut oil with sugars and the zest of 2 lemons until homogenous.
4- Add the eggs, 1 at a time and beat until completely incorporated.
5- Add the buttermilk and lemon juice in steps, alternating with the dry ingredients. Beat until incorporated.
6- Pour the batter into a bread/ fruit cake pan, previously greased.
7- Bake at 350 F for about 45- 50 minutes or until a toothpick inserted in the center comes out dry.
8- When cake is completely cool mix the 2 ingredients for the glaze and pour on top of the cake slowly.
9- Allow it to dry before cutting the cake.