I wanted to make a lemon cake. I wanted to make a lemon cake with fluffy coconut frosting. I wanted to bake something. The grandkids were coming so I wanted something fun so I baked an ordinary banana muffin recipe in the “bug pan”.
Then I got out the snack cake recipe. I’ve made different versions before, https://mykitchenmythoughts.com/2019/06/20/snack-cakes/.
I figured I could make it lemon although that is not one of the options given. Would white sugar be okay instead of brown sugar? I just gave it a go.
So for the lemon cake I substituted all white sugar for the brown sugar. I added 1 teaspoon of lemon flavoring and one teaspoon of lemon zest. I added a few tablespoons of lemon juice to the water, still equal to 1 cup.
- 1 2/3 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon flavoring
- 1 teaspoon lemon zest
- 1 cup water, add 2 Tablespoons of lemon juice to measuring cup then fill to 1 cup with water
- 1 teaspoon vinegar
Mix all the ingredients together in a bowl. Spray an 8-inch square pan with cooking spray or brush with oil. I sprinkled unsweetened coconut flakes on top before putting it in the oven at 350 degrees F. Bake 35-40 minutes.
It worked; a moist lemony cake.
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