One bowl Lemon Cake with Coconut Cream Icing

Step 1

Preheat oven to 350°F. Line a springform pan with parchment paper and set aside.

Step 2

In a standing mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, lemon zest, lemon juice, vanilla extract, salt, and baking powder, mixing until combined.

Step 3

On low speed, alternate mixing in the flour and evaporated milk until just combined. Pour batter into prepared pan and bake for 45 minutes, or until a knife inserted in the center of the cake comes out clean. Allow to cool completely before icing.

Step 4

To make the icing, whisk coconut cream and ream cheese until light and fluffy, then mix in powdered sugar.

Step 5

Place cake on cookie rack and pour icing over it. Top with mandarin orange slices.