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  • Lemon Cake
  • Nonstick baking spray with flour
  • 1½ cups Food Club all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon Food Club baking powder
  • ½ teaspoon Food Club salt
  • 2 cups Food Club granulated sugar
  • 1 cup Food Club unsalted butter (2 sticks), softened
  • 4 Full Circle Organic large brown eggs
  • ½ cup fresh Meyer lemon juice
  • ¼ cup Meyer lemon zest
  • 1 tablespoon lemon extract
  • ¾ cup whole milk
  • 1 jar (11.5 ounces) Stonewall Kitchen Lemon Curd
  • Lemon Buttercream Frosting
  • 1 package (1 pound) powdered sugar
  • 1 cup Food Club unsalted butter (2 sticks), softened
  • ½ cup vegetable shortening
  • ¼ cup fresh Meyer lemon juice
  • 1 teaspoon lemon extract
  • 1½ cups Food Club sweetened coconut flakes


  1. Prepare Lemon Cake: Preheat oven to 350°. Spray two 9-inch round cake pans with baking spray. In a medium bowl, combine flours, baking powder and salt.
  2. In a large bowl, with mixer at medium-high speed, beat granulated sugar and butter 3 minutes or until pale and creamy, scraping bowl occasionally with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Add lemon juice, lemon zest and extract, and beat 1 minute. Reduce speed to low; alternately add flour mixture and milk and beat 2 minutes, scraping bowl occasionally.
  3. Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and top springs back when lightly touched. Cool in pans on wire rack 20 minutes; run small knife around edge of pans to loosen cakes, then invert onto wire rack to cool completely.
  4. Meanwhile, prepare Lemon Buttercream Frosting: In medium bowl, with mixer at medium speed, beat powdered sugar, butter and shortening 3 minutes, scraping bowl occasionally with rubber spatula. Add lemon juice and extract, and beat 3 minutes. Increase speed to high and beat 4 to 5 minutes longer or until frosting is light and fluffy, scraping bowl occasionally.
  5. To assemble cake, heat lemon curd in its jar with lid removed in microwave oven on high 30 to 40 seconds or until softened and smooth, stirring every 15 seconds. Place 1 cake layer, rounded side down, on cake plate, and spread with lemon curd. Top with second cake layer, rounded side up. Frost top and sides of cake with frosting. With hands, gently coat top and sides of cake with coconut, patting lightly so coconut adheres.

  • 561 Calories
  • 29g Fat (18g Saturated)
  • 106mg Cholesterol
  • 185mg Sodium
  • 74g Carbohydrates
  • 3g Fiber
  • 4g Protein