Grease a 26 cm diameter baking mold.
Pour the batter into the prepared mold and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Add Toppings:
Once the cake is baked, remove it from the oven and let it cool slightly.
Spread 2 tablespoons of apricot jam evenly over the top of the warm cake.
Sprinkle 2 tablespoons of shredded coconut over the apricot jam.
Serve:
Allow the cake to cool completely before slicing and serving.
Enjoy this melt-in-the-mouth lemon cake with a cup of tea or coffee.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy as a delightful dessert or a sweet snack with afternoon tea.
Cooking Tips
Ensure all ingredients are at room temperature before mixing.
Do not overmix the batter to keep the cake light and fluffy.
Adjust the sweetness of the apricot jam to your preference.
Nutritional Benefits
Lemon: Rich in vitamin C and antioxidants.
Eggs: Provide high-quality protein and essential nutrients.
Coconut: Adds texture and flavor along with healthy fats.
Dietary Information
Vegetarian: This recipe is vegetarian-friendly.
Dairy-Free Option: Substitute milk with almond milk or any plant-based milk.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, keep the cake in the refrigerator for up to a week.
Why You’ll Love This Recipe
You’ll love this Lemon Cake for its fresh, zesty flavor and moist, tender crumb. The combination of lemon, apricot jam, and coconut creates a deliciously unique treat that’s perfect for any occasion.
Conclusion
Try this Lemon Cake with Apricot Jam and Coconut for a refreshing and delightful dessert. Don’t forget to like, comment, and share the recipe with your friends. Subscribe to the channel and press the bell to always receive new updates. Enjoy baking and sharing this wonderful cake!
ADVERTISEMENT
