Here is a wonderful recipe for Lemon Cake Squares with Raspberry & Coconut Topping. There is nothing quite so enjoyable to have with a cup of tea. Indeed they are great as a dessert too, with custard.
For a lovely snack there is nothing much better than a slice of lemon cake. But for something just a little different, and to add some even more delicious flavour and texture I decided to makes some squares with raspberry jam and coconut on the top.
The cake is very simple to make and doesn’t take much time at all. Baked in an 8 inch/20cm square pan the cake is easily divided into squares. So once baked and topped it can be divided and served.
The texture of the cake is very good, slightly dense as it would be with the ratio of ingredients, soft and moist. It also tastes very good indeed.
Mine baked very well and, once cooled and topped, it tasted so good, soft, light and moist, with a delicious lemony flavour. I found it perfect to eat with a cup of tea. But I also served myself some with a little custard as a dessert too.
So this is a very simple but tasty recipe that is well worth the small amount of effort it takes to make it. For another simple lemon recipe try Easy Lemon Brownies . Or as a lovely version without the lemon you could try Coconut Jam Sponge.
Lemon Cake Squares with Raspberry & Coconut Topping
120g(3/4 cup + 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
4g(1 tsp) baking powder
100g(7tbsp) softened unsalted butter
130g(2/3 cup) caster sugar
zest from 2 lemons
60ml(1/4 cup) lemon juice
2 medium eggs(large in USA)
pinch of salt
60ml(4 tbsp) unseeded raspberry jam
20g(4 tbsp) desiccated coconut
- Preheat the oven to 180C/160C Fan/350F
- Grease a 8inc/20cm square cake pan and line it with parchment paper
- Place the butter and sugar into a large bowl and cream them until light and fluffy
- Add the eggs, one at a time, and whisk until fully combined.
- Add the lemon zest and juice and mix again until combined.
- Mix the baking powder and salt into the flour.
- Add the flour mixture into the batter and whisk until just combined.
- Place the batter into the cake pan and spread all over the base, levelling the top.
- Place the cake into the oven and bake for about 25 minutes, until the top is springy but firm and a skewer poked into the centre comes out clean.
- Allow the cake to cool in the tin for a few minutes then transfer to a wire rack to cool completely.
- Spread raspberry jam over the top of the cake and sprinkle the coconut over the top.
- Cut the cake into squares to serve.