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Layered Lemon Cake

The ingredients listed are for 1 lemon cake. Please make 2 cakes separately. As the eggs are whisked til quite large most mixing bowls will not be large enough to accommodate 12 eggs at once.
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Lemon Cake

  • ingredients listed are for one lemon cake; MAKE 2 CAKES
  • 6 Eggs separated
  • 1/2 cup Maple Syrup minus 1 tablespoon can substitute other sweeteners but will change taste and cooking time
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk Coconut, Almond etc
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • Rind of 1 Lemon
  • 2 tablespoons of Lemon Juice
  • Lemon Curd see recipe below
  • Whipped Coconut Cream see recipe below

Lemon Curd

  • you will have left over curd
  • 3 Eggs
  • 2 Egg Yolks
  • 1/2 cup Maple Syrup
  • Zest of 1 to 2 lemons start with 1, increase depending on taste
  • 2/3 cup Lemon Juice
  • 1/2 cup Coconut Oil softened slightly

Whipped Coconut Cream

  • 1 can Coconut Cream see above notes on types of coconut creams, opened and in fridge for min 5 hours
  • 2 teaspoons Maple Syrup
  • 2 teaspoons Vanilla Extract

Instructions

Lemon Cake

  • Preheat oven to 175C/350F
  • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time.
  • Add vanilla and whisk on medium/high until combined.
  • Add the egg yolks, 1 at a time. Add next yolk only once the previous one has been combined. Slowly add the milk and lemon juice/zest.
  • In a separate bowl, sift the coconut flour and baking powder together.
  • With the mixer on low, add the dry mixture and whisk until combined (you made need to scrape down the edges to ensure the coconut flour is combined)
  • Return whisk to medium/high and mix for 30-60 seconds until fluffy.
  • Pour into a greased and lined 20cm/8 inch cake tin.
  • Bake for 30-35 minutes, or until cooked.
  • Remember to cook 2 cakes for the layered cake (you will therefore need 12 eggs)
  • Allow the cakes to cool completely then cut each cake in half. You will now have 4 layers.
  • Place the first layer on your saving tray. Spread generously with whipped coconut cream.
  • Place next cake layer on top of cream.
  • Spread the lemon curd generously over the 2nd layer of cake.
  • Place next layer of cake on top of lemon curd.
  • Spread the whipped coconut cream generously over the 3rd layer of cake.
  • Place next layer of cake on top of the cream.
  • Decorate the top of the cake with lemon curd and/or berries.

Lemon Curd

  • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
  • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  • When the mixture has started to warm add the coconut oil 1 spoonful at a time. Whisk after each addition.
  • Only add the next spoonful once the previous one has combined. Stir regularly.
  • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
  • Cool and place in a glass container. Store in the fridge.

Whipped Coconut Cream

  • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom (or use it in the cake).
  • Place the cream in a mixing bowl and beat using whisk attachment.
  • Add maple syrup and vanilla to taste and continue whisking until thick.
  • Depending on your taste buds you may require more sweetener.
  • Keep refrigerated.

Notes

Lemon Curd:
This recipe makes 500 grams of curd so there will be leftovers; but not for long. It's delicious!