Soft & Fluffy Lemon Cake with Coconut Glaze
A tender, zesty lemon cake crowned with a dreamy coconut milk and sweetened condensed milk glaze. This crowd-pleasing dessert is effortless to make and delivers bright citrus flavor in every generous slice.
🛒 Ingredients
16 servings
- 3 large eggs
- ¾ cup (200 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- ½ cup (12 cl) fresh lemon juice (about 3 lemons)
- ½ cup (12 cl) cold whole milk
- 1 teaspoon baking powder
- 3 cups (375 g) all-purpose flour
- Zest of 1 lemon
- ⅔ cup (165 ml) coconut milk
- 14 oz (395 g) sweetened condensed milk
- ½ cup (12 cl) fresh lemon juice for the glaze
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch (26 cm) round cake pan.
- 2
Blend the eggs, oil, sugar, and lemon juice in a blender for about 1 minute until smooth and slightly frothy.
- 3
In a large bowl, sift together the flour and baking powder. Add the cold milk, then pour in the blender mixture. Fold gently with a spatula — do not overmix. Stir in the lemon zest.
- 4
Pour the batter into the prepared pan and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 5
Remove from the oven and let the cake cool in the pan for 15 minutes before turning out onto a wire rack.
- 6
Make the glaze: blend the coconut milk, condensed milk, and lemon juice until smooth and creamy.
- 7
Pour the glaze generously over the slightly warm cake. Let it rest for at least 30 minutes before slicing and serving.
💡 Chef's Tip
Don't overmix the batter once you add the flour — that's the secret to a light, airy crumb. The cake tastes even better the next day as the glaze soaks deep into the sponge. Store covered in the fridge for up to 3 days.
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