Friday, January 30, 2015

Rosie Makes Lemon Coconut Cakes.

I found these cute little springform pans
down at the Kitchen Collection store in the Tanger Outlet mall
in South Nags Head some time ago.
Today I'm putting them to use for lemon cakes.

Lemon Cakes

 Heat oven to 350°
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
2 TB unsalted butter, softened
1 tsp vanilla
1/3 cup lemon juice
1/2 cup coconut oil
Combine flour, baking soda, baking powder, and salt.
With a mixer, beat eggs.
Gradually beat in sugar,
then butter, vanilla, lemon juice, and lemon zest.
Pour egg mixture into flour mixture
and blend until smooth.
Add oil and mix well.

Pour batter into 3 well-greased 4-inch diameter springform pans.
Bake at 350° for 45 minutes,
or until a toothpick stuck into the center comes out clean.
Let cool, then unmold and remove from pan.
 Drizzle lemon icing over top.
Lemon Icing
1 cup powdered sugar
1 TB cream
zest of one lemon
1 TB lemon juice
Combine all ingredients with mixer.

These are pretty little cakes.

And they popped right off the pan.

They have a nice bottom.

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