Lemon Ambrosia Cake
Indulge in the zesty sweetness of our Lemon Ambrosia Cake, a tropical-inspired dessert that’s as refreshing as it is irresistible. This tender, lemon-scented layer cake is infused with bright citrus flavor from fresh lemon zest and a luscious layer of tangy lemon curd. Topped with a cloud-like whipped cream frosting folded with sweetened shredded coconut, this cake offers a dreamy texture and a burst of island charm in every bite. Garnish it with vibrant kiwi slices, pineapple chunks, and mandarin orange segments for a stunning visual and an extra pop of fruity flavor. Perfect for celebratory occasions or as a summer showstopper, this Lemon Ambrosia Cake is a citrusy delight that promises to wow both the eyes and the palate.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon zest
- 1 cup Lemon curd
- 1.5 cups Shredded sweetened coconut
- 1.5 cups Heavy cream
- 0.5 cup Powdered sugar
- 2 pieces Kiwi slices (optional, for garnish)
- 0.5 cup Pineapple chunks (optional, for garnish)
- 0.5 cup Mandarin orange segments (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Once the cakes are fully cooled, place one layer on a cake stand or serving plate. Spread a generous layer of lemon curd over the top.
Place the second cake layer on top, pressing gently to secure.
To prepare the frosting, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Gently fold in the shredded coconut.
Frost the top and sides of the cake with the coconut whipped cream frosting, ensuring an even layer.
Garnish the top of the cake with kiwi slices, pineapple chunks, and mandarin orange segments, if desired.
Chill the cake for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy your Lemon Ambrosia Cake!
Nutrition Facts
Calories |
8722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.3 g | 595% | |
| Saturated Fat | 298.5 g | 1492% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2560 mg | 853% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 1068.9 g | 389% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 735.8 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 824 mg | 63% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
