One bowl Lemon Cake with Coconut Cream Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews


For the cake

  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • zest of 2 lemons (about 2 tablespoons)
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 cups flour
  • 5 ounces evaporated milk

For the coconut cream icing

  • 1/2 cup coconut cream
  • 6 ounces cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 15 ounces canned mandarin oranges (in light syrup), drained


  1. Preheat oven to 350°F. Line a springform pan with parchment paper and set aside.
  2. In a standing mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, lemon zest, lemon juice, vanilla extract, salt, and baking powder, mixing until combined.
  3. On low speed, alternate mixing in the flour and evaporated milk until just combined. Pour batter into prepared pan and bake for 45 minutes, or until a knife inserted in the center of the cake comes out clean. Allow to cool completely before icing.
  4. To make the icing, whisk coconut cream and ream cheese until light and fluffy, then mix in powdered sugar.
  5. Place cake on cookie rack and pour icing over it. Top with mandarin orange slices.