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Coconut flour lemon cake smothered in lemon curd and cream……because it’s Spring!
This is officially the first layer cake I’ve made for the blog. I’m more practical than I am fancy. Complicated recipes stress me out, and taking photos of complicated recipes stresses me out even more. I mean, whipped cream doesn’t stay fluffy for that long,
You guys know that I focus on easy to make, healthy food. And even though this lemon cake has a major WOW-factor, this recipe is no exception. You don’t have to be a master baker to look like one. I mean, if I can make this cake look pretty, so can you.
I’ve been planning on making this cake for over a year now. It’s basically a lemon version of my Simple Coconut Flour Cake, which happens to be one of the most popular recipes on my blog. I’ve been intimidated because cake decorating is not really my thing. I’m always impressed when I see all of the fancy pants cakes on Instagram or Pinterest.
But I finally went for it. And I’m so excited that I did. It was a lot easier than I thought. I made two very simple coconut flour lemon cake layers. And I used my Easy Lemon Curd and some whipped coconut cream to make it pretty. You would never know how quick and easy this layered cake is to throw together.
Here’s why I LOVE this lemon cake:
……light and moist cake layers made with gluten and grain free coconut flour. Yes, it is possible. Learning to bake with coconut flour has taken some getting used to. But I think I I got it right this time.
…..bright and refreshing lemon flavor. I HIGHLY recommend using Meyer lemons if you can get your hands on some. The are much sweeter and less acidic than regular lemons.
…..lemon curd. Need I say more? Lemon curd is one of those things that truly makes me happy. And it’s ridiculously easy to make. Thick, creamy, lemony goodness.
…..whipped cream. Whether you use regular whipping cream or coconut cream, you really can’t go wrong. It pairs perfectly with the lemon curd. And is much easier than some fancy frosting.
……so easy. Once you bake your lemon cake layers, it takes about 2 minutes to decorate this cake. Curd and cream. And maybe a few berries. And the result is pretty impressive and beautiful.
I’m totally in LOVE with this cake. It’s light, springy, perfectly sweet, hinted with lemon flavor, and smothered in curd and cream. Absolutely DELICIOUS!
And if the layer cake seems a bit to big or too ambitious for you, you can simply make one layer and enjoy it just the same.
Happy Spring!
xo,
Katja
Coconut Flour Lemon Cake
- Yield: 2 nine inch cakes
Ingredients
FOR LEMON CAKE LAYERS
- 1 cup coconut flour (I use THIS Brand)
- 1 tsp baking soda
- 1/2 tsp salt
- 6 eggs, room temperature
- 6 tbsp full fat coconut milk (I use THIS brand)
- 6 tbsp lemon juice
- 1 cup butter, ghee, or coconut oil, melted
- 2/3 cup maple syrup or honey
- 1 tsp vanilla extract
- zest from 4 lemons
- 4 egg whites, room temperature
FOR TOPPINGS
- one batch lemon curd (get recipe here)
- 1 pint heavy whipping cream or coconut cream from 3 cans of chilled full fat coconut milk
- 1-2 tablespoons of maple syrup or honey, if desired
- berries
Instructions
- Preheat oven to 350’F. Liberally grease two 9 inch round cake pans and line bottom of pans with parchment paper (like this) cut into circle to fit the bottom.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 6 eggs, coconut milk, lemon juice, melted fat of choice, maple syrup/honey, vanilla, and lemon zest until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pans.
- Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cakes are golden. Remove from oven and allow to cool completely to avoid melting your cream.
- WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream or coconut cream until light and fluffy. Add 1-2 tablespoons of maple syrup or honey, if desired.
- TO ASSEMBLE CAKE: place first lemon cake layer on plate or cake stand. Cover evenly with lemon curd and spoon whipped cream into center so you don’t get whipped cream overflow. Place second lemon cake layer on top and repeat lemon curd and whipped cream. Top with berries. Enjoy!
Notes
There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs. You read more HERE about it.
Coconut Flour Lemon Cake (SINGLE LAYER RECIPE)
- Yield: 1 nine inch cake
Ingredients
- 1/2 cup coconut flour (I use THIS Brand)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs, room temperature
- 3 tbsp full fat coconut milk (I use THIS brand)
- 3 tbsp lemon juice
- 1/2 cup butter, ghee, or coconut oil, melted
- 1/3 cup maple syrup or honey
- 1/2 tsp vanilla extract
- zest from 2 lemons
- 2 egg whites, room temperature
Instructions
- Preheat oven to 350’F. Liberally grease a 9 inch round cake pan and line bottom of pan with parchment paper (like this) cut into circle to fit the bottom.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 3 eggs, coconut milk, lemon juice, melted fat of choice, maple syrup/honey, vanilla, and lemon zest until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pan.
- Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cake is golden.
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Looks completely amazing!! I remember earmarking for lemon curd awhile back….only hang up is I am the only one would likely eat it (got some lemon haters), and I don’t need that much temptation!! I seriously want a slice of this…with 4 zest, I know the lemon is over the top just like I like it!
Lemon haters? Oh no! You could just make the curd and enjoy it all for yourself. 🙂
These are so gorgeous and spring-y! Lemon desserts are my favorite and I love that these are made with coconut flour.
Thank you, Jean!! 🙂
OMG, this cake looks ridiculously good! I love a combination of lemon and blueberries, so can’t wait to try it. Beautiful photos, too xo
Thank you, Irena!
A delicious cake to eat any time! I like that this is a one pan cake, which will be perfect
for my small family.
Yes, I like to make one cake as well when it’s just for my family. Otherwise, we are eating cake for days…… 😉
This looks so good! Can’t wait to try 🙂
Hope you enjoy it, Tina!
Oh wow! If I made this I might eat the entire cake 🙂
Totally! That’s why I added the recipe for just a single layer cake. less temptation! 😉
I absolutely love lemon cakes! What a magnificent flavor combo ! YUM !
Thank you, ChihYu!
Hi
love your site and recipes!! wondering if you could change up one thing…when you print a recipe the goggle adds follow to the print page and covers the recipe making it hard to follow, and if you “X” out the add then the google box still remains.
thanks
HI, Talyn! Thank you so much for pointing that out. I wasn’t aware that it was an issue. I had my tech folks take a look, and they fixed the issue. Now the ad no longer shows up when you print. Thanks again. And thanks for coming by. 🙂
Seriously… all of my fave things, cake, cream, blueberries, and lemon. droollllllll
YES! All my favs too!!
OMG I can’t stop looking at this cake! I’m going to try to make it this weekend since I’ll have relatives over. Just gona have to use coconut sugar because I have pre-diabetic relatives. Hope it works as well. Just one question, when you make just one layer cake do you use the same amount of lemon curd?
Thanks for sharing. Kisses and hugs from Portugal.
Hi, Carla! I just make a batch of lemon curd and sue what I need. It’s never a bad idea to have a bit loft over. It’s SO tasty all by itself. 🙂