Lemon And Coconut Sponge Recipes

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

LEMON AND COCONUT SPONGE

Steps:

• Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a deep 20.5cm (8in) cake tin and line with greaseproof paper.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat in. If the mixture looks likely to curdle, add 1tbsp of the flour.
• Add flour, vanilla extract, soured cream, lemon zest and juice and coconut, then fold together. Pour into the tin and bake for 1hr 15min until well risen, golden and a skewer inserted into the centre comes out clean.
• To make the topping, put the sugar in a pan and add the lemon juice. Heat gently to dissolve the sugar, then bring to the boil and simmer for 1-2min to make a syrup. Pierce the top of the cake all over with a thin skewer. Pour the syrup over, allowing it to sink into the cake and drip down the sides, then sprinkle with coconut. Like this? You'll love... Lemon and poppy seed buttermilk cake Lemon and blueberry polenta cake Layered lemon meringue cake Lemon drizzle loaf Lemon drizzle cheesecake Baked lemon cheesecake

LEMON SPONGE CAKE

Steps:

• Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
• Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
• Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
• When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
• To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.