Broma Bakery · by Sarah Fennel
One bowl Lemon Cake with Coconut Cream Icing
NUTRITION · PER SERVING—
CAL 24%·PRO 12%
CARBS 81G67% OF CAL
1G FIBER17G OTHER63G TOTAL SUGAR
FAT 16G30% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lemon cake made in a single bowl with a creamy coconut cream frosting. Bright citrus flavor with tropical coconut notes for a simple yet impressive dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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
- 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
At a glance
PER SERVING
CAL 24%·PRO 12%
CARBS 81G67% OF CAL
1G FIBER17G OTHER63G TOTAL SUGAR
FAT 16G30% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 301mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.