Lemon Coconut Butter Cake (gluten-free)

I can’t get enough lemon these days: lemon water, lemon pasta, lemon rice, lemon vinaigrette, and my newest recipe – lemon butter cake. 

photo 2-5Lemon Coconut Butter Cake (gluten-free)

Makes 1 loaf

Cake Ingredients:

  • 1 ½ C Cup4Cup Gluten Free flour (or use ¾C cake flour and ¾C all-purpose flour)
  • 1 ½ C Demerara or raw sugar
  • ½ C  sour cream 2% fat, room temperature
  • ½ C unsweetened, shredded coconut
  • 1 ½ sticks of butter (6 oz.), room temperature
  • 3 large eggs, room temperature
  • 1t lemon oil (or zest from 2 lemons)
  • 1 fresh vanilla bean
  • ¼t baking soda

Glaze Ingredients:

  • 1 C confectioner’s sugar
  • 2-3T freshly squeezed lemon juice (about ½ of a large lemon)

Directions: Before making this recipe, gather the eggs, measure the sour cream and butter, and allow time for them to come to room temperature.

In a small bowl, combine the flour, coconut, and baking soda. Set aside.

Preheat oven to 350°. Butter and flour a loaf pan and set aside. In the bowl of an electric mixer with the paddle attachment on, combine the sugar and butter and whip until light and creamy. Slice the vanilla bean lengthwise and use a knife to run down the length and scrape out the black seeds inside. Add to the bowl with the sugar and butter. Drop in the sour cream, eggs, and lemon oil (or zest) and beat for one to two minutes until light and airy. Add the dry ingredients in two parts, beating on low until combined. Do not over mix.

Pour the batter into the prepared loaf pan and bake for 50 minutes to an hour, testing with a cake tester at 50 minutes. When the cake tester comes out of the cake cleanly, remove the cake from the oven. Let cool in the pan for 15 minutes then invert cake and place on a cooling rack to finish cooling.

While the cake is cooling, prepare the glaze. In a small bowl, combine the confectioner’s sugar and fresh lemon juice. Whisk with a fork until smooth. Put your cooled cake onto your cake plate and drizzle the lemon glaze over the top of the cake.

Optional: Garnish with lemon zest.

Blueberry Collins

Blueberries are in! When you’ve made enough blueberry pancakes, blueberry crisp, blueberry muffins, blueberry buckle, then make this refreshing cocktail and sit on your porch.

It’s pretty, too!

Makes 2 cocktails


3oz. Gin (I used Death’s Door from Washington Island, WI)

2oz. Simple Syrup (1part water:1 part sugar)

2oz. freshly squeezed lemon juice

about 20 blueberries

soda water

optional: lemon slices for garnish



Layer ice and a few sliced blueberries in a Collins glass or a Double Old-Fashioned.
In a cocktail shaker, muddle the rest of the whole berries with the simple syrup until fruit is crushed. Add lemon juice, gin and fill halfway with crushed ice. Shake once and let sit for 1-2 minutes. Then shake, shake shake.

Strain the cocktail into the ice and blueberry-filled Collins glasses.
Spritz with soda water; stir gently to mix.

Garnish with lemon slices if you want.