CAKE

Polish Lemon Cake

This cake is very moist with a gooey, rich and intensely lemon topping. Perfect for a dessert or an afternoon snack, it keeps well in the fridge (and is even better the second day).

Coconut-Lemon Topping:

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traditional lemon cake

1/3 c. (80 ml.) agave nectar

1 Tbsp. (10 g.) organic cornstarch

2 Tbsp. (30 ml.) coconut milk

2 Tbsp. (30 ml.) unflavored soymilk

2 tsp. (10 ml.) freshly grated lemon zest

pinch turmeric

1 tsp. (5 ml.) vanilla

2 Tbsp. (30 ml.) soymilk powder

3/4 cup (60 g.) shredded unsweetened coconut, toasted

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Polish Lemon Coffee Cake

Cake Recipes:

3/4 cup (175 ml.) agave nectar

1/3 cup (80 ml.) sunflower or other light-tasting oil 3/4 cup plus 2 Tbsp. (200 ml.) coconut milk (1/2 a 400 ml. or 14-ounce can)

2 Tbsp. (30 ml.) unflavored soymilk

2 Tbsp. (30 ml.) fresh lemon juice

2 tsp. (10 ml.) freshly grated lemon zest

1 tsp. (5 ml.) pure vanilla extract

1 tsp. (5 ml.) ground chia seeds

1 cup (150 g.) light spelled flour

1/2 cup (70 g.) coconut flour

1/2 tsp. (2.5 ml.) sea salt

1-1/2 tsp. (7.5 ml.) baking powder

1/2 tsp. (2.5ml.) baking soda

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Make the topping:

In a small saucepan, whisk together the agave nectar and cornstarch until smooth. Slowly whisk in the pints of milk, lemon zest, and turmeric. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and simmer the mixture for one minute, stirring. Remove from heat and add the vanilla and soymilk, whisking until smooth (don’t worry about tiny lumps, as they’ll be camouflaged by the coconut; if you want it really smooth, you can blend with a hand-held blender before adding the coconut). Once the mixture is smooth, stir in the vanilla and coconut. Allow cooling while you prepare the cake.

Make the cake:
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Polish desserts

Preheat oven to 350F (180C). Grease an 8″ round pan, or line with parchment paper.

In a medium bowl, mix together the agave, oil, pints of milk, lemon juice, lemon zest, vanilla, and chia seeds. Whisk to ensure that the chia is evenly distributed. Set aside while you measure the dry ingredients.

In a large bowl, sift the spelled flour, coconut flour, salt, baking powder, and baking soda. Stir the wet mixture into the dry until well combined. Pour the mixture into the prepared pan and bake in the preheated oven for 40-45 minutes, until deep golden brown and a cake tester inserted in the center comes out perfectly clean. Allow cooling about 20-30 minutes, until cake is no longer hot. Scrape the coconut filling over the cake and spread evenly. Refrigerate until cold, about an hour. Cut into slices and serve. Makes 8-10 servings.

You may also be interested in Easy Skillet Apple Pie or Pineapple Shaped Cake or Crack Cake Recipe

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Polish Lemon Cake
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