Strawberry Lemonade Cake

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Strawberry Lemonade Cake

1 cup Palm Sugar
1/2 cup Coconut Oil
2 eggs
2 tsp. Vanilla Extract
1/2 cup White Whole Wheat (Unbleached) Flour
1 3/4 tsp. Baking Powder
1/2 c. Lemon Juice
2 tsp. Lemon Zest
3/4 cup Strawberry Preserves

Icing
1/4 cup unrefined (virgin) coconut oil
2 cups powdered sugar
2 tbsp almond milk (vanilla unsweetened)
2 tbsp of lemon juice
1 teaspoon vanilla extract

Cake Directions
1. Preheat oven to 350 degrees
2. Grease and flour a two 9 inch round pan or line with paper liners.
3. Juice 3 lemons and zest lemon peels.
4. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6.Finally stir in the lemon juice and add lemon zest until batter is smooth. Pour batter into the two greased pan.
7.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back.
8. When cool frost one cake with strawberry preserves and the entire cake with Vanilla Lemon Icing
9. Refrigerate for 20 mins and serve

Icing Directions
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Directions:
1. “Cream” the coconut oil until it breaks up and gets nice and smooth with hand blender
2.Add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of almond milk
3.Mix together until nice and smooth keep adding powdered sugar along with tablespoons of lemon juice (alternate almond milk &lemon juice until everything is combined – you don’t want any clumps of powdered sugar or coconut oil.)
4.Frost everything in the vicinityThis frosting melts pretty easily, so make sure whatever you put it on is nice and cool. It should be enough to cover
two layer round cake.
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Cake

Nutrition Facts
  16 Servings
Amount Per Serving
  Calories 212.3
  Total Fat 14.7 g
  Saturated Fat 12.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 1.2 g
  Cholesterol 23.3 mg
  Sodium 66.1 mg
  Potassium 19.2 mg
  Total Carbohydrate 20.2 g
  Dietary Fiber 0.4 g
  Sugars 16.5 g
  Protein 1.3 g

Icing

Nutrition Facts
User Entered Recipe
  16 Servings
Amount Per Serving
  Calories 89.8
  Total Fat 3.5 g
  Saturated Fat 3.0 g
  Polyunsaturated Fat 0.0 g
  Monounsaturated Fat 0.3 g
  Cholesterol 0.0 mg
  Sodium 1.6 mg
  Potassium 4.4 mg
  Total Carbohydrate 15.2 g
  Dietary Fiber 0.0 g
  Sugars 14.8 g
  Protein 0.0 g
  Vitamin A 0.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.1 %
  Vitamin C 1.5 %
  Vitamin D 0.2 %
  Vitamin E 0.4 %
  Calcium 0.4 %
  Copper 0.1 %
  Folate 0.1 %
  Iron 0.1 %
  Magnesium 0.1 %
  Manganese 0.1 %
  Niacin 0.0 %
  Pantothenic Acid 0.0 %
  Phosphorus 0.0 %
  Riboflavin 0.2 %
  Selenium 0.1 %
  Thiamin 0.0 %
  Zinc 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Vitamin A 0.8 %
  Vitamin B-12 1.0 %
  Vitamin B-6 0.7 %
  Vitamin C 5.8 %
  Vitamin D 1.3 %
  Vitamin E 0.0 %
  Calcium 3.5 %
  Copper 0.1 %
  Folate 1.0 %
  Iron 1.8 %
  Magnesium 0.2 %
  Manganese 0.1 %
  Niacin 0.0 %
  Pantothenic Acid 0.1 %
  Phosphorus 2.4 %
  Riboflavin 1.3 %
  Selenium 0.0 %
  Thiamin 0.2 %
  Zinc 0.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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