Lemon Cake with Coconut Cream Icing and Candied Lemon Peel

Indulge your taste buds with the perfect blend of citrusy delight and creamy goodness.

This Lemon Cake with Coconut Cream Icing and Candied Lemon Peel is a delightful treat that’s both refreshing and decadent.

Follow along as we guide you through the steps to create this mouthwatering dessert, inspired by the culinary genius of Martha Stewart.



  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp lemon zest (about 2 lemons)
  • 1 1/2 cups (300g) sugar
  • 1 cup (226g) butter, softened
  • 2 eggs + 3 egg yolks
  • 2 tbsp fresh lemon juice
  • 1 cup (236ml) buttermilk
  • Butter for greasing, parchment paper for lining

Candied Peel:

  • 1/2 cup (100g) sugar + more for tossing
  • 1/4 cup (59ml) lemon juice
  • 1 lemon


  • 1/2 cup (118ml) coconut cream
  • 3 tbsp (42g) melted butter
  • 2-3 cups (250-375g) powdered sugar



Preheat the oven to 350°F (180°C). Butter a 9×13 pan and line it with parchment paper.

Cake Batter:

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, cream together butter, sugar, and lemon zest until light and fluffy (3-4 minutes).
  3. With the mixer running, add eggs and egg yolks one by one until fully incorporated. Add fresh lemon juice.
  4. In alternating batches, add dry ingredients and buttermilk, ending with the dry mix.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, until the top is lightly golden and springs back to the touch.

Candied Lemon Peel:

  1. While the cake is baking, prepare the candied peel. Cut lemon peels into small pieces.
  2. In a pot, combine sugar, lemon juice, and peels. Bring to a boil and then simmer until the peels become translucent (20-25 minutes).
  3. Strain out the peels, reserving the liquid. Dry the peels in the oven for about 10 minutes, then toss in sugar and set aside.


Whisk together coconut cream, melted butter, and powdered sugar until smooth.


  1. Once the cake is baked and cooled, brush it with the candying syrup. Let it cool completely.
  2. Pour the coconut cream icing over the cooled cake and top it with the candied lemon peels.

Frequently Asked Questions

1. Can I use a different pan size for baking the Lemon Cake?

While a 9×13 pan is recommended for this recipe, you can use different pan sizes with adjustments in baking time. Keep an eye on the cake and perform the toothpick test to ensure it’s cooked through.

2. Can I substitute all-purpose flour with a gluten-free alternative?

Yes, you can experiment with gluten-free flour, but keep in mind that the texture may vary. Use a gluten-free flour blend suitable for baking, and consider adding xanthan gum for better consistency.

3. Is it possible to make the cake in advance?

Absolutely! The Lemon Cake can be baked in advance and stored in an airtight container. Add the icing and candied lemon peel just before serving for the best freshness and flavor.

4. Can I skip the coconut cream in the icing or use a substitute?

Yes, you can use a different icing if you’re not a fan of coconut. Cream cheese icing or a simple lemon glaze would work well as alternatives.

5. How long does it take to candy the lemon peel, and can I do it ahead of time?

Candying the lemon peel takes approximately 20-25 minutes. You can prepare the candied lemon peel ahead of time and store it in an airtight container until ready to use.

6. Can I freeze the Lemon Cake?

Yes, you can freeze the unfrosted Lemon Cake for up to three months. Thaw it in the refrigerator overnight and add the icing and candied lemon peel before serving.

7. Can I reduce the sugar content in the recipe?

You can experiment with reducing sugar, but keep in mind that it might affect the texture and taste. Adjusting sugar may require additional modifications to the recipe.

8. How do I know when the cake is done baking?

The cake is done when the top is lightly golden and springs back to the touch. Additionally, you can insert a toothpick into the center; if it comes out clean or with a few crumbs (not wet batter), the cake is ready.

9. Can I use store-bought candied lemon peel?

While store-bought candied lemon peel can be used in a pinch, making it at home enhances the freshness and flavor. Follow the instructions for the homemade version for the best results.

10. Is there a vegan version of this recipe?

You can experiment with egg and dairy substitutes for a vegan version. Replace eggs with flax or chia eggs, and use plant-based alternatives for butter and buttermilk. Adjust the icing accordingly.

Final Words

Indulge in the heavenly combination of zesty lemon, creamy coconut, and the sweet crunch of candied lemon peel.

This recipe, inspired by the expertise of Martha Stewart, promises to be a showstopper at any gathering. Enjoy the delightful flavors and share the joy with your loved ones!



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