We are officially in the midst of summer weather here in Southern Ontario! It has been sunny and hot for the last week or so, and we have been absolutely loving getting outside and enjoying the weather! Zuko still isn’t quite used to the warmer weather yet, so he’s been napping a little bit extra (which no one is complaining about!). With the warmer weather, we’ve been craving summer recipes, like this lemon curd cake! Lemon baked goods are a favorite in our house! Kai is not a lover of cake (I know, I know). On his birthday, he always requests pie or dairy-free cheesecake. BUT, he loved this cake and has actually asked me to make it multiple times already, that’s how you know it’s a hit!

The lemon cake is the perfect combination of fluffy, tart, but also sweet, and it pairs perfectly with the lemon curd! The lemon curd is actually the exact same recipe that I used for my lemon pie chia pudding (another favorite of ours)! The recipe is very simple to follow, and adds a little something extra to this cake recipe!

What do I need to make this lemon curd cake?

• Coconut oil (ghee or butter will also work)
• Coconut sugar
• Eggs
• 1:1 gluten-free flour
• Sea salt
• Baking powder
• Dairy-free milk
• Lemons
• Vanilla
• Honey
• Tumeric (optional)

Looking for more dessert recipes?

• Almond butter cookies
• Lemon coconut macaroons
• Chocolate orange cookies

Ingredients:

• 1 batch of lemon curd (see my recipe for lemon curd here)
• 1/2 cup of coconut oil, melted and cooled slightly (can substitute for melted ghee or butter)
• 3/4 cup of coconut sugar
• 2 large eggs, room temperature
• 1 1/4 cup of 1:1 gluten-free flour
• 1/2 teaspoon of sea salt
• 2 teaspoons of baking powder
• 1/2 cup of dairy-free milk
• 1/2 cup of lemon juice
• 1 teaspoon of vanilla
• zest from 1 medium lemon

Instructions:

Step 4:

Once all of the liquid ingredients are fully combined, slowly whisk your dry ingredients into your wet ingredients until they are fully incorporated. Pour the cake batter into the prepare cake pan.

Step 5:

Drop dollops of lemon curd on top of the cake batter and use a toothpick to swirl the curd into the cake batter.

Step 6:

Place the cake pan in the oven and bake for 25-30 minutes, or until the cake is set and a toothpick inserted into it comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully removing it to cool on a wire cooling rack to room temperature. Once cooled, sprinkle with icing sugar (if you like) and serve immediately. Enjoy!

Notes:

1. I have not tried any other flours for use in this recipe
2. If you want to have extra lemon curd to serve with the finished cake, just double the lemon curd recipe and reserve half!
3. Cake is best served the same day, but keeps well in the refrigerator for up to 5 days.

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