I made us a cake!
With a bright lemon base and toasted coconut on top, this cake leans into flavors people either love or avoid — but if you’ve recently discovered a fondness for citrus desserts, it might become a new favorite.
Over the years my tastes have shifted — I used to avoid lemon-flavored things, and now I crave them. There’s something satisfying about choosing exactly what kind of sweet you want: chocolate, peanut butter, or a bright citrus bite. If that level of certainty counts as “finding yourself,” I’ll take it.
When I want something citrus instead of, say, a brownie, this lemon cake hits the spot. It’s more like a rustic, one-layer cake — intentionally simple, because I don’t have the patience or the desire to fuss over multiple layers and elaborate frosting techniques. I prefer to bake something straightforward and add a few finishing touches on top.
The cake’s texture is tender and satisfying, and the marshmallow-style frosting adds a pillowy, sweet contrast that pairs beautifully with the tang of fresh lemon. Toasted coconut gives a nutty, buttery crunch and completes the springlike flavor profile. If you prefer to skip the coconut, the cake still works well — or pile it on for extra texture.
I call this an easy lemon cake because the batter can be mixed by hand in a single bowl — no stand mixer required. While you won’t get the ultra-light crumb that vigorous mixing can produce, the result is still moist, flavorful, and straightforward to make. This recipe keeps things simple and approachable.
The marshmallow frosting may sound technical, but it’s surprisingly manageable: egg whites, sugar, and cream of tartar are heated over a double boiler until warm and the sugar dissolves, then whipped until glossy and stable. The frosting is fluffy, slightly chewy, and a wonderful counterpoint to the lemon cake.
Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut
Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- the zest of 4 lemons
- 1/2 cup fresh lemon juice (about 3 lemons)
- 3 tablespoons milk
Marshmallow Frosting
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened flaked coconut, toasted if desired
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan generously with nonstick spray.
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In a small bowl, whisk together the sifted flour, baking powder, and salt.
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In a large bowl, whisk the eggs and sugar until smooth and slightly creamy. Whisk in the cooled melted butter and vanilla, then stir in all of the lemon zest. Add half of the dry ingredients and mix well, then add the lemon juice and milk. Stir in the remaining dry ingredients until the batter is smooth. Pour into the prepared pan and smooth the top with a spatula. Bake 25–30 minutes, until the cake is set and springs back when touched. Cool completely.
Marshmallow Frosting
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Combine the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk constantly for 3–4 minutes until the sugar dissolves and the whites are slightly warm. Remove from heat and, using a whisk attachment on a stand mixer (or a hand mixer), begin beating on low and gradually increase to high. Beat 6–7 minutes until glossy and thick, then beat in the vanilla for another minute. Spread the frosting over the cooled cake and top with toasted coconut if desired.
Notes
Did you make this recipe?
Tag your photos with #howsweeteats if you share on social media — it’s always lovely to see your versions. Thank you for trying the recipe!
I may have eaten half of the cake with a fork before slicing it. No regrets.