Tuesday, January 8, 2013

Lemon Cake

Lemon Cake
Adapted recipe.
Prep Time: 10 minutes / Cook Time 45 minutes


1 can pineapple (20 oz)
1 1/2 cup butter - room temperature
3 cups sugar
5 large eggs
1/2 cup lemon lime soft drink soda
1/2 cup pineapple juice from the can
3 cups cake flour + 1/2 cup for the filling
1 tbsp cornstarch
1 1/2 tbsp water
1 teaspoon lemon extract
1 teaspoon vanilla
3/4 tbsp baking powder
Pinch oh salt
1 cup grated coconut flakes (ready to use)

For The Frosting:

Mix 1 1/2 cup heavy cream and 1/2 cup powder sugar and beat until fluffy, then refrigerate for a few hours.
Or you can just use cream cheese frosting instead.


Drain the pineapples (save the juice) and blend them using a food processor and cook with 1/2 cup of sugar until there's no more juice.  In a bowl, mix 1 1/2 tbsp water with a tbsp of cornstarch and pour into the pineapple to thicken.  Cook until it is sticky and set aside.

In a large bowl, mix well together all the flour, salt and baking powder.

Combine the 1/2 pineapple juice and the soft drink.  Beat the butter and the sugar and add the eggs one at a time until fluffy.  Add the mixed juice and the dry ingredients alternating them little by little when adding.  Gently mix and stir with a spatula, then pour into a big baking pan.  Bake over 350 degrees for 45 minutes or until you can insert a toothpick into the cake and it comes out clean.

Cut the cake in half and spread the pineapple filling evenly on it, then put the other layer of cake on top.  Spread the top of the cake with the pineapple filling also, then cover around the cake with the frosting and  sprinkle the side of the cake with coconut flakes.

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